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 brings a series of confusions…
In Italy, rib steaks are derived from the American sections called rib and short loin.
Specifically, the Ribeye is the boneless loin rib cut into steaks.
The whole boneless cut, but not divided, is called cube roll or scotch filet.
Short loin and sirloin form the loin from which the Fiorentina is derived.
If the rib section is not separated from the plate and the cut is divided into two rib steaks, it results in the Tomahawk steak, a steak with a long, very scenic bone of about 12 inches, 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 bold but pleasant taste.
Finally, if the rib bone is sectioned at the muscle limit but without including the plate, you have the Cowboy steak.
I’ve enjoyed many Tomahawks after a sort of trend broke out a few years ago. I remember the first one, from Poland, was at the restaurant “Nino’s” in Albenga, and the last one I grilled myself for Independence Day during a ViaggiandoMangiando on-air live event (photo below, weight 3.7 lbs).
You can watch the live video from July 4, 2021, HERE.
There is no specific recipe for grilling a Tomahawk; there are different ways, but this is the simplest.
Following this is the recipe for Jacket Potatoes (potatoes with their jacket, meaning the aluminum foil wrapping them during cooking), a traditional Anglo-Saxon recipe.
In England, they are cooked with the skin on, then stuffed with beans, shredded cheese, and mayonnaise. Tuna, chicken, and bacon are alternative fillings but less commonly used.
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.
Following 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 picture, the Tomahawk eaten at the restaurant “Quarto di bue” in Finalborgo (SV).
Place the tomahawk on a cutting board and rub both sides with a little olive oil, adding a pinch of salt and pepper.
Prepare the grill for direct cooking with very hot embers and a high temperature.
Cook on both sides for about 7 minutes.
The tomahawk will be ready when it reaches an internal temperature of 122°F.
Remove from the embers and let it rest for 5 minutes wrapped in aluminum foil.
Slice along the bone and then cut the meat perpendicularly; you can add flake salt or coarse 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 1.5 hours.
Cut them in half.
Insert the butter into 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 50% VEGETAL CHARCOAL + 25% PEPPER + 25% SMOKED BROWN SALT from Roma Fine Foods.
▶▶ Italian salt crystals smoked cold with beechwood, as per Viking and Scandinavian tradition.
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, a 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 native to the valleys of the Simme river, in the Bernese Oberland in the Canton of Bern, Switzerland.
It is bred in many regions because it is raised in areas such as 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 Weber portable BBQ.
What are the dark lines on grilled meat called?
They are grill marks.
They are due to conduction, which is the faster rate of heat transfer 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 appear angled on the finished product.
For the single stripe, simply 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, turn and repeat. This creates a diamond grid that will let everyone know you’re a true grill master.
