Everyone has been buzzing about tomahawk steaks for a year or so now, and I am baffled. I bow to no one in my love of a good ribeye steak, but people are paying premium prices for an extra-long bone that creates a steak that doesn’t easily fit on a grill and adds literally nothing to the taste of the meat.
So why am I wrong? What’s the hidden allure of tomahawk steak?
Presentation.
That’s it, really. The meat’s the same. Tim Love invented the cut and it became a fad because people could pretend they’re cavemen or something.
Does it come with mango salsa?
And kale. Must have kale, which has ruined many a meal for me.
Is the fad only a year old? I swear I remember it for at least a decade, but maybe I’m thinking of something else.
Anyhow, yeah, I don’t see the point other than presentation and factor into that, I’ve always wondered how much extra one pays just for the weight the bone adds to the steak. You’re paying extra per pound for meat that is exactly the same as a normally butchered ribeye, and you’re paying more for it doubly because you’re paying the per-pound price on all that extra bone. I honestly don’t get it beyond it’s a showy cut.
So it’s essentially a giant cow chop? Sounds tasty but impractical.
Never even heard of it. But does the extra bone extend into the meat? In my experience, the best part of the steak is right next to the bone.
Took me a second, as my mind went to pork first, but, yeah, like gigantic lamb chops, except beef.
I’ve never heard of it either. I’m wondering what other cut of steak it is most comparable to.
Never seen it, never heard of it.
It’s a ribeye with the long bone left in.
Nah! Too pricey. I can live my life without it.
First I’ve heard of it.
Is it a regional thing?
I had to google it because :eek: there is no wikipedia entry. The extra bone is completely outside the steak, so yeah, it looks like presentation only. No thanks.
Unless Tim Love invented it before 2010, it’s been on steakhouse menus since then.
I can find newspaper hits from 2010 advertising it
They look cool. Very Flintstones.
It’s a silly fad that will soon be gone.
First I’ve heard of it, too. Apart from presentation, does the bone conduct heat into the steak, or prevent one edge of the steak from drying out, anything like that?
He did. I can find Youtube videos on it (Duff Goldman talking about Tim Love’s Tomahawk steak at The Lonesome Dove) dated 2006.
Just looking at this doofus with his steak makes me want to never be a part of the craze.
mmm
Forgot to look at youtube. :smack: