7 Reasons Your Tomahawk Steak is More Than Just for Show
You’ve heard of it already, you’ve seen the words written in golden text in the final pages of the menu at the best Italian restaurant in town: the famous Tomahawk Steak, a.k.a. the Bistecca alla Fiorentina. You might have even ordered it, dreaming of the moment when you finally get to sink your teeth into its thick, juicy meat.
In the back of your mind, you’re probably wondering: what is it that makes a Tomahawk steak so special?
Is it just for show, or does the tomahawk steak live up to its reputation as one of the choice Italian cuts of meat out there?
Here are seven reasons why this special cut should be at the top of your list:
- Tomahawks are incredibly juicy and full of flavour, thanks to their thickness and exquisite marbling fat.
First thing’s first. The Tomahawk steak is not what you might think it is. You won’t find this cut easily at your local supermarket or butcher, even if you search through their top-of-the-line meat section.
This prime piece of meat comes from a cow’s rib cage and shoulder area where muscles are very well-developed due to the fact that cattle need these areas in order to support themselves while grazing.
The result: thick pieces of delicious beef with plenty of marbling fat throughout—and bones! Tomahawks take advantage of all that deliciousness, offering a steak that’s not just big, but is also packed full of flavour.
- They’re tender and easy to chew, even for those who don’t usually enjoy eating red meat.
The Tomahawk steak is a bone-in ribeye steak cut with at least five inches of rib bone remaining intact, generally weighing in around 36 ounces. The name comes from the large, axe-shaped bone that runs down the center of the steak, giving it its signature look and flavour. Because of its size and shape, tomahawk steaks are best cooked on the grill or in a smoker, where they can develop a beautiful crust while retaining their juiciness inside. The exquisite intramuscular fat, along with the rib bone connected to it, work together to create a delectable steak treat.
- The bone adds extra flavor (and nutrition) to the meat.
The long bone is trimmed in the French style, resulting in a beautiful presentation, best saved for extended family gatherings. It certainly makes for a perfect point of discussion over the dinner table, quite literally speaking. Its significant quantity of intermuscular fat allows it to produce plenty of flavour when grilled as the flavours are continuously released from both the large bone and intermuscular fat during roasting, giving that sweet gelatinous taste.
- Their size means they’re perfect for those who love their steak big and juicy.
The Tomahawk steak is a true meat lover’s dream: it packs in the taste and leaves you satisfied (and with ample leftovers). The tomahawk cut can range from 30 ounces up to 60 depending on its size, but most tomahawks usually weigh around 36 ounces. This means that they’re perfect for those who like their steaks big and juicy. Plus, since tomahawks are bone-in cuts of beef, eaters get an extra dose of calcium in every bite!
As we mentioned before, the Italian Tomahawk Steak Bistecca Alla Fiorentina comes from Italy’s Chianina breed—the same type of cattle used by Michael Symon in his Tomahawk steak recipe. Symon, an award-winning chef and restaurateur, knows a thing or two about tomahawk steaks—and he recommends cooking them over the grill at medium-high heat for six to eight minutes per side.
- Tomahawks are perfect for sharing—or taking home for leftovers.
As with every good thing in life, tomahawk steaks are best enjoyed when shared with friends and family. Whether you’re celebrating a special occasion or simply enjoying the good company of your loved ones, tomahawks have all it takes to make for an unforgettable feast—including abundant leftovers.
Indeed, cooking tomahawks does take some time, but it’s well worth the wait.
- They’re a great way to impress your guests, whether at home or in a restaurant setting.
The color, texture, and flavour of the meat become more intense the longer you cook it. The distinctive marbling in the flesh of the Tomahawk steak makes your meat extra tender, guaranteeing mouth-watering reactions as your guests savour every bite.
- Tomahawks are unique and interesting-looking, making them the perfect conversation starter.
One more reason to season and sweeten the deal…
For those who can’t quite get over how Tomahawk steak got its name in the first place, let’s clear that up! The word tomahawk actually has nothing to do with axes at all; rather, it originates from the Algonquian Native American tribe tomohocki (meaning “to split wood”), which was later corrupted into tomahawk. So rest assured: this particular cut is not named after any tools used by cowboys. They’re simply named after their shape and colour, much like many other cuts of beef that don’t even resemble what they are cooked on or served with.
Still not convinced? Come and try one out for yourself at your favorite Italian restaurant Sydney—we promise you won’t be disappointed!
So, there you have it: seven reasons why the Tomahawk steak is more than just for show. If you’re looking for an Italian restaurant near me that serves up this delicious cut of meat, look no further than our establishment here at the Italian Street Kitchen! We can promise you won’t be disappointed. Buon appetito!
Ordering a tomahawk steak is always a good idea, whether you’re looking to impress at your next dinner party or just want an excuse to enjoy some seriously delicious meat. With all of these reasons in mind, there’s no doubt that the tomahawk steak is one cut worth its weight in gold.
Now, what’s your answer – is it really worth all the hype? Take it from us – it’s an unequivocal yes!