The Tomahawk is part of the “steak” category, specifically the rib steak known as Lomo alto or Bife de ancho in Argentina and Contrafile de costela in Brazil.
The category leads to some confusion…
In Italy, rib steaks are derived from American sections called rib and short loin.
Specifically, the Ribeye is the rib steak without bone, divided into steaks.
The whole boneless cut, but not divided, is called cube roll or scotch filet.
Short loin and sirloin instead form the loin from which the Florentine steak is derived.
If the rib section is not separated from the plate and the cut is divided into two rib steaks, the result is the Tomahawk steak, a steak left with a long and very scenic bone about 12 inches long, whose name is due to its resemblance to long Indian axes.
The aging time for this meat is about a month, giving the meat a strong but pleasant flavor.
Finally, if the rib steak bone is cut at the muscle limit, but without including the plate, you have the Cowboy steak.
I have eaten many Tomahawks since a few years ago it became something of a trend; I remember the first one, from Poland, was at the restaurant “Nino’s” in Albenga, and the last one I grilled myself on Independence Day, in a ViaggiandoMangiando live broadcast (photo below, weight 3.7 lbs).
You can watch the July 4th, 2021 live broadcast video, HERE.
There is no single recipe for grilling a Tomahawk; there are several methods, this is the simplest.
Following are the Jacket Potatoes (potatoes with a jacket, meaning aluminum foil that wraps them during cooking), a traditional Anglo-Saxon recipe.
In England, they are cooked in their skins and then stuffed with beans, shredded cheese, and mayonnaise. Tuna, chicken, and bacon are alternative fillings, but less common.
In the United States, the potato is filled with butter and chives.
The Texas Jacket Potatoes are famous for their large size: they can reach 8 inches in length. The main filling ingredient is: smoked or grilled meat, often accompanied by a side of broccoli.
Here is the recipe for Tomahawk and Jacket Potatoes.
- Difficulty: Medium
- Cost: Very Expensive
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Grill
- Cuisine: American
Ingredients for Tomahawk Jacket Potatoes:
- 1 Tomahawk Steak
- to taste fine and coarse salt
- to taste oil
- 6 potatoes
- to taste chives
- to taste butter (diced)
- to taste salt
- to taste olive oil
Preparation for Tomahawk Jacket Potatoes:
In the photo, the tomahawk eaten at the restaurant “Quarto di bue” in Finalborgo (SV).
Place the tomahawk on a cutting board and rub a little oil on both sides, adding a pinch of salt and pepper.
Prepare the grill for direct cooking with very hot coals and a very high temperature.
Cook on both sides for about 7 minutes.
The tomahawk will be ready when it reaches 122°F at the center
Remove from the coals and let it rest for 5 minutes wrapped in aluminum foil
Cut it along the bone and then slice the meat perpendicular, you can add flake salt or coarse-grain salt.
For the jacket potatoes:
After thoroughly washing the potatoes, rub a little oil and salt on the skin and then wrap them in aluminum foil.
Bake in the oven at 392°F for about 1 and a half hours.
Cut them in half.
Place the butter in the slit and garnish with chives.
Tomahawk and brownies for Independence Day:
Tomahawk and brownies for Independence Day:
Tomahawk black version…
Tomahawk black version…
With a rub of CHARCOAL 50% + PEPPER 25% + SMOKED BROWN SALT 25% from Roma Fine Foods.
▶▶Italian salt crystals smoked cold with beech wood, as is the tradition in Viking and Scandinavian countries.
It is also widespread in North America under the name smoked salt, often prepared with different types of salt and wood.
▶Ideally, it should be bison meat, which is unavailable to us, the symbol of the state of Wyoming where the film “Brokeback Mountain Secrets”, to which this version is dedicated.
Simmental Tomahawk
Simmental Tomahawk
Simmental Tomahawk
Simmental is a cattle breed originating from the Simme River valleys in the Bernese Oberland in the Canton of Bern in Switzerland.
Its breeding area is very large because it is raised in places like Germany, Austria, Russia, Australia, and Latin America.
Prepared with my Inkbird meat thermometer.
Prepared with my Inkbird meat thermometer.
You can grill your Tomahawk anywhere with the convenient portable Weber barbecue.
What are the dark lines on grilled meat called?
They are grill marks.
They are due to conduction, which is the faster transfer of heat from the grill to the meat.
The color and shape depend on the grill, its temperature, and the cooking time.
There are two common patterns for grill marks: the single stripe and the crosshatch. Regardless of the choice, food should start at a 45-degree angle to the grill so that the marks are angled on the finished product.
For the single stripe, just use this arrangement on both sides, but if you want to grill to impress, it’s better to opt for the crosshatch.
To achieve the crosshatch, perform the first sear at 45 degrees, then rotate 90 degrees and sear again, flip and repeat. This creates a diamond pattern that will let everyone know you’re a true grill master.
