The Tomahawk is an intimidating steak, but it’s essentially a ribeye steak that includes at least five inches of the rib bone, which gives it a distinctive “tomahawk” appearance. It has the same marbling and tenderness as a ribeye, making it a flavorful and juicy cut. The long bone is usually “frenched,” meaning the meat is scraped away to expose the bone, adding to its visual appeal.
Ingredients
Tomahawk Steaks
Salt and Pepper
Compound Butter Ingredients:
1/4 pound of Amish Salted Butter from Whitt’s Place, softened
2 tablespoons of chopped fresh rosemary
2 cloves of fresh garlic
Directions
Take the Tomahawks out of the refrigerator at least 30 minutes before cooking.
Mix the Compound Butter ingredients together in a bowl, place in plastic wrap and roll into a log, then put in the fridge until solid.
Pat the Tomahawks dry.
Generously Salt and Pepper the steaks.
Heat the Blackstone to very hot.
Sear on one side 3 to 5 minutes.
Hold the steak with tongs and sear on the sides, all the way around.
Sear on the other side 3 to 5 minutes.
Turn down the Blackstone to Medium, then cook the Tomahawk for another 10 to 20 minutes, depending on the thickness of the steaks. Cook until the steaks register Medium Rare on a Meat Thermometer.
Let the steak rest for 10 to 15 minutes with the Compound Butter slices.
Slice against the grain into strips for serving.
Don’t forget to make those furry friends happy with the bone!