How To Cut A Tomahawk Steak After Cooking

How to Cut a Tomahawk Steak After Cooking

So, you’ve just finished cooking a juicy and delicious tomahawk steak. Now comes the exciting part – carving it up and serving it to your hungry guests. But cutting a tomahawk steak can be a bit intimidating, with its long bone and impressive presentation. Don’t worry, we’re here to guide you through the process step-by-step.

Before we dive into the cutting technique, let’s quickly recap why this particular cut of meat is called a tomahawk steak. Its name derives from the resemblance it bears to a tomahawk axe, with the extended bone resembling the handle. Not only is it a visually stunning cut, but it also offers incredible flavor and tenderness.

Here’s how you can master the art of cutting a tomahawk steak:

Rest the steak: After removing the steak from the heat, let it rest for about 10 minutes. This will allow the juices to redistribute, ensuring a moist and flavorful steak.
Locate the bone: The first step in cutting a tomahawk steak is to locate the bone. Use your fingers or a knife to trace along the bone and get a sense of its shape and position.
Position the steak: Place the tomahawk steak on a cutting board with the bone pointing upwards. This will provide stability and make it easier to navigate your cuts.
Start slicing: Begin by making a vertical cut along the bone, separating the meat from the bone. Use a sharp knife and apply gentle pressure to maintain control.
Slice the steak: Once you have removed the meat from the bone, it’s time to slice the steak into individual portions. Aim for slices that are about 1 to 1.5 inches thick.
Present the bone: Since the bone is an integral part of the tomahawk steak’s presentation, consider serving it alongside the sliced meat. It adds an extra wow factor to your culinary creation.

Keep in mind that the technique mentioned above serves as a general guideline. Feel free to adapt it based on your personal preferences and the size of the steak. Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless.

Now that you know how to cut a tomahawk steak after cooking, it’s time to impress your guests with your culinary expertise. Serve up those perfectly sliced portions and watch as everyone savors each juicy bite. Happy carving!

Explore More: Recipes and Uses for Your Tomahawk Steak

After mastering the technique of cutting a tomahawk steak from our guide, the culinary journey doesn't end there. Dive into a selection of recipes that not only enhance your new skill but also transform your dining experience. For a classic approach, the Classic Tomahawk Steak with Roasted Garlic Butter adds a rich, savory twist that complements the steak's robust flavors. Adventurous cooks should try the Grilled Tomahawk Steak with Chimichurri Sauce, which introduces a vibrant, herby kick to the dish. Both recipes are excellent for showcasing your cutting prowess and delivering a meal that's as visually appealing as it is delicious.

Share your thoughts and tips on how to properly cut a tomahawk steak after cooking in the Cooking Techniques forum section.

FAQ:

Can you explain what a tomahawk steak is?

A tomahawk steak is a thick, bone-in ribeye steak that gets its name from its resemblance to a tomahawk axe. It is known for its long bone, which is left intact to enhance the presentation and flavor of the steak. The bone is frenched, which means it is cleaned of any excess fat and meat, leaving a clean and impressive bone handle.

Why is it important to let the tomahawk steak rest after cooking?

Allowing the tomahawk steak to rest after cooking is important for several reasons. Firstly, it helps redistribute the juices throughout the meat, resulting in a more delicious and tender steak. Additionally, resting helps the steak retain its juices when cut, preventing them from spilling out and drying out the meat.

What tools do I need to cut a tomahawk steak after cooking?

To cut a tomahawk steak, you will need a sharp chef’s knife or a steak knife. A long knife with a sturdy handle is preferable as it allows for better control while cutting through the thick steak. It is also helpful to have a cutting board or a serving platter to place the steak on during the cutting process.

Is there a specific technique to follow when cutting a tomahawk steak?

Yes, there is a recommended technique to ensure the best results when cutting a tomahawk steak. Start by locating the bone handle and use a sharp knife to cut along the bone to separate the meat from the bone. Then, slice the steak against the grain into thick, individual portions. This technique helps to maximize tenderness and allows for easier eating.

How can I present the tomahawk steak after cutting it?

Presentation is key when serving a tomahawk steak. After cutting the steak into individual portions, you can arrange them on a serving platter or a wooden board. Make sure to fan out the slices to show off the beautiful marbling and the bone handle. Garnish with fresh herbs or a sprinkle of sea salt for an added touch of elegance.

Can I save the bone for later use?

Absolutely! The bone from a tomahawk steak can be saved and utilized for various purposes. You can use it to make a flavorful homemade beef stock or broth. Alternatively, you can also use it as a natural handle when grilling other steaks to enhance their presentation and impart a smoky flavor.

How should leftover cooked tomahawk steak be stored?

If you have any leftover cooked tomahawk steak, it is best to store it in an airtight container or wrap it tightly in plastic wrap. Keep it in the refrigerator and try to consume it within 3-4 days for optimal freshness. Leftover steak can be used in sandwiches, salads, or even incorporated into other recipes.

Was this page helpful?

Yes No

How To Cut A Tomahawk Steak After Cooking