Description
Product description:
Similar in appearance to a Tomahawk axe with the bone extending from the center of the cut - or a Native American Tomahawk - which is how it got its name.
It's basically a BaladyFarms long bone-in-ribeye steak that comes from between the 5th and 13th rib of the rib cage of the steer. These muscles are not used as much as others, which is why they are tender and soft, to obtain the cut, we has to carve it straight from the rib, and the steak then we trim the bone using a technique called "Frenching." removing the fat and meat from the bone to give it its clean look. Leaving the actual steak on the bone helps preserve all the juices in the cut for optimal flavor holding their shape better and gives a unique presentation
The strip of fat that runs through the meat produces a rich, juicy steak that melts in your mouth. Once you've finished the tender steak, get your hands dirty as you savor the bone.
Because they are generally a large cut, you’ll likely have trouble cooking them in a skillet. While some people choose to oven-roast them, grilling is the best method. promising a good tenderness and flavor when cooked not more than medium stage.
Help yourself to BaladyFarms Meats favorite Tomahawk steak recipes, located under the cooking tips & Instructions tab.
Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.
Other names:
Cowboy steak, Cowboy chops, Tomahawk axe, Tomahawk chop, Bone-in ribeye, Rib steak bone in, Frenched Ribeye, Côte de Boeuf.
Ingredients:
100% Young local (Balady) breed freely farming without any binding.
Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision
Minimal travel time to the governmental abattoir
Slaughtered at the governmental abattoir to have the approvals and the required stamps
GMO free
Raised naturally without any hormones
Clean, happy & well looked after animals
Ways of cooking:
Pan-fry, BBQ, Stir Fry, Sous vide way, Skillet to oven (Fast cooking)
Cooking tips & Instructions:
They look intimidating, but you just need to know how to cook a thick steak to pull it off. It’s best to sear a tomahawk steak in a cast-iron pan or over the hot side of the grill. Then, finish cooking them in the oven or on the indirect heat side of the grill. If you like cooking steak on the grill
- Pan: Your best bet is to use a heavy bottomed pan. It’s recommended to use a cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
- Room Temperature: Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
- Pat it dry: You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
- Let it Rest: I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need; you don’t want it to get cold.
- Make Sure your Pan is Hot: You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
- Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
- Use Different Herbs: New York Steak is the darling of steaks; it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.
Rare: Cool red center, 52° C
Medium Rare: Warm red center, 57° C
Medium: Warm pink center, 63° C
Medium Well: Slightly pink center, 66° C
Well Done: Little or no pink, 71° C