TOMAHAWK RIBEYE
WHAT IS
A TOMAHAWK RIBEYE STEAK?
Not only is this special type of steak a marvel to look at, it is absolutely delicious. A sophisticated, upscale variety – a properly cooked and presented tomahawk is truly a sight to behold, and will have your mouth watering while delighting your taste buds.
Here at Ruth’s Chris, our signature 40-ounce cut makes it a perfect steak to share between two people – perhaps for a picturesque, romantic dinner for two, or during a special occasion like a birthday or Father’s Day.
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”
WHY CHOOSE A TOMAHAWK RIBEYE STEAK
A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. This consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. It is also the main muscle used in T-bone and Porterhouse steaks.
This is a key point. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. When cooked, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.
TOMAHAWK RIBEYE VS RIBEYE?
Despite technically being the same steak cut, there are a few key differences between a tomahawk and a traditional ribeye. Obviously, the easiest to spot is the extended bone, which gives the tomahawk its impressive, instantly recognizable, eye-opening presentation. It certainly makes for an enticing point of discussion at the dinner table.
The other main distinction is size. The tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 ounces.
WHY CHOOSE A TOMAHAWK RIBEYE STEAK
A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. This consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. It is also the main muscle used in T-bone and Porterhouse steaks.
This is a key point. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. When cooked, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.
TOMAHAWK RIBEYE VS RIBEYE?
Despite technically being the same steak cut, there are a few key differences between a tomahawk and a traditional ribeye. Obviously, the easiest to spot is the extended bone, which gives the tomahawk its impressive, instantly recognizable, eye-opening presentation. It certainly makes for an enticing point of discussion at the dinner table.
The other main distinction is size. The tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighing between 30 and 45 ounces.
BEST WINE TO PAIR WITH A TOMAHAWK STEAK
A full-bodied, moderately robust wine like a Cabernet Sauvignon is recommended for such a highly marbled steak.
We might suggest a young Cabernet Sauvignon, or one that is equally agreeable through its maturity like a wine from Napa’s Caymus Vineyards. Other suitable brands include a Newtown 2013 Unfiltered Napa Valley, Canvasback 2013 Red Mountain, and J. Lohr Hilltop Paso Robles.
Our award-winning wine list has a wide variety of bold Cabernets available by the bottle or glass, so feel free to ask one of our servers for a particular recommendation – or test your own taste and select a variety yourself.
If you prefer a lighter, more gentle red variety, a Pinot Noir would also be a great fit. Other suitable alternatives to a Cabernet would be a Zinfandel or a nice Malbec from Chile or Argentina.
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