Tomahawk Steak - overrated fad, sez I

[doorhinge]

@Bricker

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?

I call it “Flintsonism”, or “Why some people like to wave a large piece of meat-on-a-stick around?”

A 2" thick ribeye is a 2" thick ribeye without the bone. Leave the meat on the bone, but cut the rib bone short and you have a “Cowboy cut” ribeye. Leave the entire rib bone attached to the meat and you have the elusive “Tomahawk cut”, which someone will eventually pick up and wave at their tablemates.

The important part of any of these cuts is that the ribeye is 2 whole inches thick. (We need a :drool: smilie)

[MeanJoe]

I’ve had a tomahawk several times. Agree with Doorhinge about the thickness of the cut. The rest really is presentation.

Example 1: Wife and I at Put-In-Bay. It was as the special and we decided to split it. It was brought table-side and carved up for us. One of the best steaks I’ve ever had but not necessarily because of the bone. It was just a delicious, high-quality ribeye which can be heavenly.

Example 2: Entertaining clients in Las Vegas at Delmonico’s. Ordered two for the table. Again, it was all about presentation and carving/serving this bronto-steak-dinosaur beast of a piece of meet table side.

MeanJoe

[silenus]

@pulykamell

Just to further go on this sidetrack, since I enjoy reading about etymology and food history, your newspaper databases should have also found this New York Daily News article from fall 2006. The New York Sun also has an article around the same time (the next month.) So, it looks so far Ike 2006 is a pretty good candidate for when the term came into use. I didn’t dig too deep, though, just the first two pages of Google, and I’m making an assumption that Tim Love is the originator. It seems there are also “cowboy chops” which are similar, but not quite as long of a rib cut. It extends beyond the meat, but doesn’t seem to be an entire rib.

Love opened The Lonesome Dove in Ft. Worth in 2000. So somewhere between then and 2006, the term was coined and started to spread.

[Algher]

First time I saw it was when Bobby Flay showed it on Iron Chef: Episode aired 27 May 2007:

"Iron Chef America: The Series" Flay vs. Kelly: Cowboy Ribeye (TV Episode...

[Missy2U]

@Mean_Mr.Mustard

Just looking at this doofus with his steak makes me want to never be a part of the craze.
mmm

That’s one of the stupidest things I’ve ever seen.

[running_coach]

@Mean_Mr.Mustard

Just looking at this doofus with his steak makes me want to never be a part of the craze.
mmm

@Missy2U

That’s one of the stupidest things I’ve ever seen.

What about the steak?

[gkster]

@Mean_Mr.Mustard

Just looking at this doofus with his steak makes me want to never be a part of the craze.

mmm

A funny section of the article linked above:

"One big reason to buy a tomahawk steak…
Let’s be honest, it looks pretty cool. I mean, it’s called a “tomahawk” for a reason. It looks primal and could be used as a weapon from the set of Game of Thrones.

Imagine this scenario: You’re eating one of these steaks peacefully in your kitchen, and an intruder breaks into your home. You grab the closest weapon near you, your tomahawk steak, and begin bludgeoning the intruder.

What other main dish allows you to do that?"

[Ukulele_Ike]

In any case, I think we can all agree that the rib steak is the most delicious part of the cow, whether you take the bone out, leave it in, or let it stick three inches past the end of the steak.

People who order sirloin or filet mignon are for ferndocks, man.

[TriPolar]

Ribeye on a stick? Why not? Except I’m not going to buy them that way and pay rib eye prices for bone.

[BigT]

Would it actually work to cook over a fire? Because I could see that being neat, if tiring on the arms. Maybe have it already mostly cooked.

[TBG]

@Bricker

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?

Makes you feel like you’re Fred Flinstone if you hold the bone and just eat it straight off without silverware. Or so I assume. Never had it but it’s what I’d do.

[TBG]

@John_Mace

Never even heard of it.

Some places call it a “cowboy” cut or something else. I guess they don’t want to offend indians.

[TBG]

@TRC4941

Never heard of it either. Could it be a hipster thing?

I wouldn’t call Mikey Chen a hipster, and he’s eaten it in several videos.

example https://www.youtube.com/watch?v=phPe5it8el8

[Randolph]

@Johnny_L.A

First I’ve heard of it.

Is it a regional thing?

Oh, not in Utica, no; it’s an Albany expression.

[pulykamell]

@TBG

I wouldn’t call Mikey Chen a hipster, and he’s eaten it in several videos.

example https://www.youtube.com/watch?v=phPe5it8el8

Holy shit, that steak! That’s not a Tomahawk cut, but it’s beautiful, whatever it is.

Here’s a Tomahawk in a “food challenge” kind of situation, but I don’t know WTF they did with that poor thing. Cheese? Fries? Tomatoes? The hell is wrong with these people?

[Voyager]

@gkster

Imagine this scenario: You’re eating one of these steaks peacefully in your kitchen, and an intruder breaks into your home. You grab the closest weapon near you, your tomahawk steak, and begin bludgeoning the intruder.

What other main dish allows you to do that?"

You’d do better if the steak was still frozen.

[Ike_Witt]

@pulykamell

but I don’t know WTF they did with that poor thing. Cheese? Fries? Tomatoes? The hell is wrong with these people?

Filmed at a smokehouse in Birmingham England.

[puzzlegal]

@Ukulele_Ike

Ahhhhh, it’s a bone-in rib steak (the ribeye has the bone taken out and costs more ‘cause it’s all meat) with a couple inches of bone left on. I wouldn’t choose it over a regular rib steak. The extra bone probably adds no more than a buck to the price of the steak.

I prefer the bone-in rib steak anyway, because I like to nibble the last of the meat off the bone. The closer to the bone the sweeter the meat, as they say. Plus, I have dogs.

I like bone-in steak, but the “cowboy” steaks at my supermarket have about 8 inches of bone extending past the meat.

I buy the regular bone-in ribeye, which is just as thick, but the bone is cut off more-or-less where the meat ends.

[pulykamell]

@Ike_Witt

Filmed at a smokehouse in Birmingham England.

Yeah, I only noticed that it was the other Birmingham (from my US perspective–although that’s the only Birmingham I’ve ever been to) after I posted that and the guy mentioned it costing “forty-five quid” (or whatever the amount was.)

[eunoia]

May be old news to some, but I just saw this for the first time a few days ago.

Got to admit, it keeps the blood off your gnocchi.