It is incredibly tender (even when over-cooked) and is the perfect bite of steak. Aside from marbling and some variations of fat seams, the size of the spinalis is what separates an amazing ribeye steak from a ho-hum piece of meat.Ī good rule of thumb is to always choose the ribeye with the biggest spinalis. The spinalis though, is the WHOLE SHEBANG. It’s actually the same muscle that becomes a NY Strip Steak towards the loin. It is tender and flavorful – especially from the chuck end. The ribeye complex includes several different muscles, but there’s two that steal the show – the longissimus dorsi (the eye), and the spinalis (the rip cap or rib eye cap) which gets smaller and smaller as steaks are cut from the 6 th rib on the chuck side of the cow, down to the 12 th rib towards the loin.Īs you can see in the picture above, the eye is the larger section of the ribeye. With this recipe, I promise you that you can make a choice tomahawk so delicious and tender that it can make a grown man cry (just tell them it’s from the smoke!) Prime grade beef is going to have more marbling (intramuscular fat) which will make it both more tender and more flavorful, but there is absolutely nothing wrong with choice grade, especially on a thick cut ribeye. Their meat is high quality, and I’ve got to be frugal with 3 teenage boys and a baby in the house. I like to get most of my meats, including my tomahawk steaks at my local wholesale club. And yes, we do pay a little extra for the bone. Of course, you can always get them from your local butcher, but you’ll pay a premium price for a cut that is often marked up already for its “coolness” factor. Most grocers aren’t going to regularly sell tomahawks, but some do. What to Look For and Where to Buy a Tomahawk Steak It’s time to head to the store to get our hands on one of these behemoths. After the sear, we’re taking our cowboy cut to the next level with a French technique that’ll blow your guests away.Īlright. I have used this method countless times to produce steakhouse quality results. The combination of charcoal and wood smoke will give us amazing flavor. While I will include options for using an oven or a gas grill, I’m going to show you how to cook a reverse seared tomahawk steak on a Weber Kettle charcoal grill. No matter the reason, you’ve shelled out a decent amount of coin and you want your steak to be PERFECT.ĭon’t Worry! Whatever your skill level, this recipe is for YOU. Maybe you just want to treat yourself for not telling off the lady at your kid’s school even though she definitely deserved it (hypothetically speaking of course). Maybe your dad’s birthday is coming up or you’re planning a romantic dinner. No…you’ve been dreaming about marbling and Th e Maillard Reaction for weeks. It’s not something you just toss in your cart like a pint of Chunky Monkey. Whatever you want to call it, the tomahawk bone-in ribeye is not just an impressive piece of meat…it’s an EVENT. With this easy reverse seared tomahawk steak recipe, you’ll get a beautiful brown crust, perfect edge to edge doneness, and incredible flavor – every time!
0 Comments
Leave a Reply. |