How to Cook the Perfect Beef Tomahawk Rib Eye Steak

If you're looking to wow your guests with an unforgettable meal, the Beef Tomahawk Rib Eye Steak is the way to go! This stunning cut, with its rich flavor and buttery texture, is not only a feast for the taste buds but also a visual masterpiece. At Frank’s Butcher Shop, we’re proud to offer this showstopper cut, perfect for any special occasion or a luxurious weeknight dinner.


What Makes the Tomahawk Rib Eye Steak Special?


A Showstopper Cut


The Tomahawk Rib Eye is essentially a bone-in ribeye steak, but what makes it stand out is its long, French-trimmed bone that can extend several inches, giving it the appearance of a tomahawk axe. This bold cut immediately grabs attention, making it perfect for impressing friends and family. Whether you're grilling for a crowd or preparing a special meal for a smaller group, this steak is sure to steal the spotlight.


Rich Flavor and Buttery Texture


But it’s not just about looks—the Tomahawk Rib Eye Steak is a flavor-packed treat! The marbling in the ribeye ensures that every bite is incredibly juicy and tender, with a rich, beefy taste that’s second to none. When cooked properly, the fat melts into the meat, giving it a smooth, buttery texture that’ll have you savoring every bite. It's the kind of steak that makes you want to take your time and enjoy the experience.


Best Way to Cook the Tomahawk Rib Eye Steak


Smoking and Oven Cooking for Optimal Results


Because of the size and shape of the Tomahawk Rib Eye, it’s a good idea to cook it in two stages: first in the smoker (or oven), and then with a sear. Smoking the steak allows the meat to cook slowly and evenly, infusing it with a rich smoky flavor. The oven or smoker helps to cook the steak through without overcooking the outside, ensuring that you get the perfect texture.


The Reverse Sear Method


The reverse sear method was practically made for this cut. Here’s how it works: start by placing your Tomahawk Rib Eye in the smoker or oven, set to a low temperature (around 250°F). Let it cook slowly until it reaches an internal temperature of about 115°F to 120°F for medium-rare. Once it’s done, remove it from the heat and let it rest for a few minutes.


Next, heat a cast-iron skillet or grill to high heat. Sear the steak on both sides for about 2-3 minutes per side until you get a beautifully caramelized crust. This method locks in the flavor and ensures you get a perfect exterior while keeping the interior juicy and tender. The result? A perfectly cooked Tomahawk Rib Eye with a crispy, flavorful crust and a melt-in-your-mouth center.


Cooking Tips for the Perfect Tomahawk


Sear It Hot and Fast


When it comes to searing your Tomahawk Rib Eye, make sure your grill or skillet is hot! A high heat will create a caramelized crust that helps lock in all those wonderful flavors. Don’t rush this step—take the time to get that perfect sear on both sides. The sizzling sound as the steak hits the hot surface is a good sign that you’re doing it right!


Monitor the Internal Temperature


It’s important to monitor the steak’s internal temperature throughout the cooking process to achieve your desired level of doneness. The reverse sear method makes this a bit easier, but a meat thermometer will help ensure you hit that perfect temperature. For medium-rare, aim for an internal temperature of around 130°F to 135°F. Once it rests, it will reach that ideal temperature of 135°F to 140°F.


Conclusion


The Beef Tomahawk Rib Eye Steak is truly a showstopper and is sure to impress anyone lucky enough to taste it. With its bold appearance, rich flavor, and tender texture, it’s the kind of steak that makes any meal feel special. Whether you’re smoking it low and slow or using the reverse sear method, cooking this steak to perfection is easier than you think.


At Frank’s Butcher Shop, we’re proud to offer the finest cuts of meat, including this spectacular Tomahawk Rib Eye. Ready to impress your guests (or just treat yourself)? Head over to Frank’s Butcher Shop today and get your hands on this must-try steak. Trust us—you won’t regret it!

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