This meal nearly didn’t happen. I’ve been using my barbecue grill most days and the 9 kg ULPG tank I got about a year ago is nearly empty. I only realised just in the nick of time.
To compound the problem, the 468 g canister of propane I use for my gas torch was empty.
Vacuum bag the steak and cook it for 3 hours at 57 °C in a water bath.
At the end of the 3 hours, heat the cast-iron griddle pan on the barbecue grill.
Remove the meat from the bag and use absorbent kitchen paper to dry the steak’s surfaces.
Place the steak on the hot cast-iron griddle pan and sear the upper surface with a gas torch.
Turn the steak and sear the other side.
Place the steak on a cutting board.
Dissect the meat.
Slice the meat.
Salt the meat.
Eat the meat.
Thoughts on the meal
I thought the meal was good. It was a large piece of steak (568 grams [20 ounces]), so I kept some for lunch tomorrow.
Normally I eat grass-fed steak. This grain-fed steak was tender and juicy, but it didn’t taste as beefy. In the absence of a rib bone, the flavour was a little lacking.
Photographs
This is a gallery of images. Click on one and scroll through the rest.
I was in the butcher’s yesterday, and in the main display, I saw some beef shank cross sections.
It’s been a while since I’ve cooked some shank meat.
At $AUD18.99, the shanks weren’t cheap, but for the flavour from the bone marrow, I thought a couple of pieces were affordable. I thought I’d add some meat trimmings plus the leftover Kransky sausages from my democracy sausage adventure.
This would give me meat for lunches during the week.
I didn’t do anything fancy with this shank meat. I had some leftover beef short rib cooking liquor in the refrigerator, so I added the beef broth and meat to my slow cooker and left it cooking for 8 hours on low heat.
I aliquoted a small portion for tea and reheated it with a little cream and some cheese.
If you look carefully at the photographs of the finished dish, you’ll notice some black peppercorns. These were also in the slow cooker. These peppercorns added a nice spiciness to the final result.
I expect the most common dish using beef shank is osso bucco. I thought it would be edifying to ask Microsoft Copilot for some information on Osso Bucco for readers who may be interested.
Osso Bucco Summary
Main Species of Beef Cattle for Meat
Beef cattle are domesticated bovines raised primarily for meat. The main species is the domestic cattle, Bos taurus, which includes European cattle breeds (Bos taurus taurus) and the zebu breeds (Bos taurus indicus). Virtually all modern beef breeds belong to Bos taurus, either of the temperate European or tropical zebu lineage, or crosses of the two. These cattle are large ungulates (a hoofed mammal) in the family Bovidae, widely kept as livestock for meat production. While there are hundreds of breeds (e.g. Angus, Hereford, Brahman), they all trace back to this single species or its subspecies. Other bovines like water buffalo or bison can produce meat, but the term “beef” almost exclusively refers to meat from Bos taurus cattle, which are the dominant livestock for beef worldwide.
Bos taurus, the domestic cattle species, has various common names depending on the breed, region, and purpose. Here are some of the most widely used names:
Cattle – The general term for domesticated bovines.
Cow – Refers specifically to female cattle that have calved.
Bull – A mature, intact male used for breeding.
Steer – A castrated male raised for beef.
Heifer – A young female that hasn’t calved yet.
Calf – A young bovine of either sex.
Ox – A trained steer (or sometimes a bull) used for work, like ploughing.
Beef cattle – Cattle bred and raised for meat.
Dairy cattle – Breeds specifically reared for milk production.
Veal calves – Young cattle raised for veal, typically under six months old.
Specific breeds also have their names, such as Angus, Hereford, Wagyu, or Brahman, which are still Bos taurus but with distinct characteristics.
The Cut Used in Osso Bucco
Osso bucco (often spelled osso buco), an Italian specialty from Lombardy, is made using a specific cut of the bovine leg. The dish traditionally uses veal shanks – the shank is the lower part of the leg (the shin) –cut crosswise into thick slices, including the bone. Each slice is a round section of the leg bone with a portion of meat around it, exposing a marrow-filled centre, hence the name ossobuco, meaning “bone with a hole” in Italian. In essence, osso bucco comes from the shank portion of a calf’s (or sometimes an adult cow’s) hind leg, containing the tibia (for a rear shank) or radius/ulna (for a front shank), with the marrow in the bone centre. This cut is known for being tough due to hardworking muscles and connective tissue, but it becomes tender and flavourful when cooked slowly. The bone marrow in the centre is a key feature: it melts into the dish during cooking and is meant to be eaten, providing a rich, gelatinous texture. While classic osso bucco uses veal shank (from young cattle, prized for tenderness), some preparations use beef shank from a mature cow as a more affordable alternative; both are essentially the same anatomical cut of the leg. In summary, the dish osso bucco specifically uses the bovine’s cross-cut shank (shinbone), including the bone and marrow, cut into roughly 3–4 cm thick slices.
What This Cut is Called in Other Cultures
The shank cut used for osso bucco is known and appreciated in many culinary traditions, often under different names or preparations:
Italy (Milanese): The dish itself is Ossobuco (plural ossibuchi), literally “bone with a hole,” referring to the shank’s marrow bone. The cut of meat (veal shank) in Italian butchery terms is stinco di vitello or ossobuco when cross-cut for this dish.
France: French cuisine refers to the veal shank as jarret de veau; the dish is usually just called osso buco (the Italian name is used in France). In French, the term translates as os troué (“holey bone”). Recipes in France describe rouelles de jarret de veau (slices of veal shank) braised with wine and vegetables, essentially the same as ossobuco.
Spanish-speaking countries: The veal or beef shank is called jarrete de ternera or morcillo in Spanish. This cut, from the lower rear leg, is traditionally used in various Spanish stews. The Italian dish is also known by its Italian name osobuco (with one “s”) in Spanish. In Spain and Latin America, you might find ossobuco on restaurant menus as the dish name, or see morcillo de res (beef shank) sold for use in similar slow-cooked recipes.
South Asia: In Indian and Pakistani cuisine, the equivalent cut (usually from adult beef or mutton) is relished in dishes like Nalli Nihari. “Nalli” means marrow bone, referring to the same hollow shank bone filled with marrow. Nalli nihari is a slow-cooked stew featuring shank pieces with bone marrow, showing a parallel appreciation for the rich centre of the bone, much like osso buco.
Philippines: A similar love for the beef shank and its marrow is seen in the Filipino dish Bulalo. Bulalo is a soup made from cross-cut beef shanks with intact bone marrow. In the Philippines, bulalo refers to the marrow bone itself and the dish made from it. This is essentially the same cut as osso buco (though from an older cow, since veal is not common locally), slow simmered to yield tender meat and flavourful broth. If one sees the cross-cut beef shank in a Filipino market, it might be labelled bulalo cut.
Other cultures: Many cuisines have their own version of dishes that use the shank. For example, in Mexican cuisine, chamorro de res is beef shank braised for tacos or stews. In Chinese cuisine, beef shanks (often cross-cut) are used in soups and braises. However, there’s no famous single dish exactly like ossobuco; the concept of enjoying the bone marrow is present (e.g. in certain regional broths). Across cultures, the idea of slow-cooking leg bones with marrow appears repeatedly, highlighting that this cut, often simply called shank, shin, or marrow bone in English, is valued globally for its braised flavour.
In summary, the anatomical part of osso bucco—the cross–cut shank—is internationally recognised. It is termed jarret/morcilla in French and Spanish, nalli (marrow bone) in parts of South Asia, and is associated with dishes like bulalo in the Philippines. Despite language differences, cooks worldwide prize this cut for its gelatine-rich meat and delicious marrow, often borrowing the Italian name when preparing the classic Lombard recipe.
Why Osso Bucco Is Popular
Osso bucco has endured as a beloved dish and gained international popularity for several reasons:
Rich Flavour and Texture: The combination of marrow, bone, and meat in the shank yields exceptional depth of flavour. As the veal shanks braise, the bone marrow melts into the sauce, creating a velvety richness, and the collagen in the meat breaks down to a succulent, gelatinous texture. The result is tender, “fall-off-the-bone” meat in a sauce imbued with umami from the marrow – a culinary experience that many describe as uniquely hearty and satisfying. The marrow is a prized delicacy and the defining feature of the dish, lending a luxurious quality that diners savour.
Culinary Heritage and Tradition: Osso bucco carries the aura of Italian culinary tradition. It originated as a simple Lombardy peasant dish in the 18th or 19th century, turning an inexpensive cut into a flavourful meal through slow cooking. Over time, it transitioned from humble home kitchens to restaurant menus, becoming an icon of Milanese cuisine. Its story — humble origins elevated to fine dining — resonates with food lovers. Eating osso bucco can feel like experiencing a piece of Italian heritage, which adds to its appeal. It is often associated with comfort, family gatherings, and the warmth of home cooking in Italian culture. At the same time, it’s featured in upscale restaurants globally, showing its versatility and broad appeal.
A Hearty yet Refined Dish: The dish hits a sweet spot between rustic comfort food and refined cuisine. It is hearty and filling, with braised meat and vegetables in a robust sauce, but also refined in flavour, often finished with bright gremolata (lemon zest, garlic, parsley) to lift the taste. This balance makes osso bucco comforting enough for a family Sunday dinner and elegant for guests or special occasions. In Italy, it’s a staple for holidays and celebrations, symbolising shared warmth and tradition. Internationally, its reputation for deep flavour has made it a favourite of chefs and food enthusiasts.
Economics and Availability: Traditionally, veal shanks were a less expensive cut of meat, which contributed to the dish’s creation and popularity among common folk in Milan. Even today, cuts like shanks are relatively affordable compared to prime steaks, meaning home cooks can create a gourmet-quality dish without spending a fortune. The popularity of osso bucco has also encouraged butchers to prepare and sell “osso buco” cuts (cross-cut shanks) in markets worldwide, making it easier for people in different countries to try the dish at home.
Global Recognition and Adaptability: Osso bucco’s fame spread internationally during the 20th century, and it’s now found on menus from Europe to North America and beyond. Its popularity is partly because it adapts well – chefs might use local wines, add tomatoes (as in the modern Italian American versions), or even swap the veal for beef, pork, or lamb shanks, yet the core concept remains the same. This adaptability has helped maintain and even increase its popularity, as variations still deliver the signature tender braised meat with marrow. Essentially, osso bucco captures the essence of hearty Italian cuisine in a way no other cut can, bringing together comfort and richness, which is why it continues to be sought-after by diners and cooks alike.
In short, osso bucco is popular because it is deeply flavourful, culturally significant, and amazingly satisfying. It transforms a tough cut into a gourmet experience, offers a taste of Italian tradition, and delights people with its tender meat and rich marrow – a combination that has captured hearts and palates around the world.
How Osso Bucco is Cooked
Osso bucco is typically cooked by braising, a slow, moist-heat cooking method that turns the tough shank cut meltingly tender. The process involves a few key steps and ingredients:
Preparing the Meat: The shank pieces (traditionally veal shanks, about 3 cm thick cross-sections) are seasoned with salt and pepper, and often lightly dredged in flour. Dredging in flour helps brown the meat and will thicken the sauce slightly during cooking.
Browning: In a heavy pot or Dutch oven, the shanks are browned in a bit of butter or olive oil over medium-high heat. Browning the meat on all sides develops a deeper flavour through caramelisation. Once well browned, the shanks are removed and set aside temporarily.
Sautéing Aromatics: A classic sofrito or mirepoix of chopped vegetables – typically onion, carrot, and celery – is added to the same pot (with more oil or butter if needed). Garlic is often included as well. These aromatics are cooked until softened and golden, scraping up any browned bits from the pot (which will add flavour to the sauce).
Deglazing and Adding Liquid: Next, a generous pour of white wine is added to deglaze the pot, meaning it loosens the flavourful browned bits stuck to the bottom. The wine is allowed to simmer and reduce slightly. Then broth (veal or beef stock) is added, and often canned tomatoes or tomato paste (especially in modern recipes). Traditional Milanese versions sometimes omit tomato (this variant is called ossobuco in bianco, i.e., “in white”), using just wine and broth with maybe a touch of tomato paste, while newer recipes include tomatoes for a richer sauce. Herbs like bay leaf, thyme, and rosemary may be added at this stage, and the pot is seasoned with a bit of salt and pepper.
Braising: The browned shanks are returned to the pot, nestling into the liquid and vegetables. The pot is then covered with a lid and the dish cooks low and slow. This can be done on the stovetop over low heat or in the oven at a low temperature (around 150 °C/300 °F). Braising typically takes 2 to 3 hours for osso bucco, until the veal is fork-tender and practically falling off the bone. During this time, the collagen in the shank melts into gelatine, tenderising the meat and thickening the sauce, while the marrow infuses the braising liquid with richness. Patience is key – the slow cooking is what transforms the tough cut into an “incredibly tender and flavourful” dish.
Finishing: Once cooked, the pot may be uncovered briefly to let the sauce reduce if it’s too thin, or extra seasoning adjusted to taste. A traditional finishing touch is to sprinkle the cooked shanks with gremolata just before serving. Gremolata is a fresh condiment of minced parsley, lemon zest, and garlic, which adds a burst of bright flavour on top of the rich braise. It’s optional but often recommended for the classic Milanese presentation.
Accompaniments: Osso bucco is almost always served with a starch to soak up the sauce. In Milan, the classic pairing is risotto alla milanese (saffron-infused risotto) which complements the veal and sauce. Elsewhere, it’s also common to serve osso bucco over polenta or with mashed potatoes. The braised shank is placed on the bed of risotto or polenta, and the sauce from the pot is spooned generously over top.
Throughout the cooking process, the goal is to build layers of flavour and achieve tenderness. By browning the meat and sautéing vegetables, then simmering slowly in wine and broth, osso bucco develops its signature hearty sauce and fall-apart texture. The result after a few hours is a fragrant pot of braised shanks in a rich gravy, ready to be garnished and served. Cooking osso bucco “requires patience and care, with slow cooking to ensure tenderness and depth of flavour” – but the payoff is a dish that captures the essence of Italian comfort food.
How Osso Bucco Should Be Eaten
Osso bucco is not only a joy to cook; it’s a delight to eat, especially when you know how to savour each component. Here are some tips on how to enjoy this dish to the fullest:
Serving Style: Typically, each diner is served a braised shank piece on a bed of risotto or creamy polenta, accompanied by some of the braising sauce and usually topped with a bit of fresh gremolata. The bright gremolata, if provided, should be sprinkled on top just before eating to give a fresh citrus-herb accent to each bite.
Start with the Sauce: Before diving into the meat, spoon some of the braising liquid (sauce) over the shank and the risotto/polenta on your plate. This moistens the dish and infuses the side starch with the rich flavours of the sauce. Osso bucco’s sauce is often abundant and delicious, so you’ll want to mop it up with each bite of meat or rice.
Enjoy the Meat: The veal (or beef) shank should be so tender that you can gently pull it apart with your fork. Use a fork and knife to twist and pull the meat off the bone – it should separate easily in succulent strands or chunks. Each forkful of meat can be dredged in the surrounding sauce and eaten together with some risotto or polenta, combining the textures.
Savour the Marrow: Perhaps the highlight of eating osso bucco is the bone marrow in the centre of the bone. Once you’ve eaten most of the meat, you’ll have a hollow bone with soft, cooked marrow inside. To eat this, use a small spoon (or an implement called a marrow spoon, if available) to scoop out the creamy marrow. It can be spread onto a piece of bread or stirred into your risotto/polenta – or simply eaten straight for a burst of rich flavour. This marrow is silky and full of beefy taste, truly a delicacy. (In some cases, if the bone’s opening is narrow, you might need a narrow utensil; one food writer notes that if even a teaspoon can’t fit, a thin wooden stick or even a drinking straw can be used to suck out the marrow from tiny bones – the marrow is that worth enjoying!)
Mind the Accompaniments: Osso bucco is often accompanied by its traditional sides for good reason. The saffron risotto provides a fragrant, creamy counterpoint to the meat, and it soaks up the juices beautifully. Polenta or mashed potatoes serve a similar role, balancing the richness. Take a bit of each in every bite – a piece of meat, a dab of marrow, some sauce and creamy risotto – to get the full experience of flavours and textures together.
Adding Gremolata: If your osso bucco is served with gremolata on top, try to get a little of it in each bite as well. The lemon zest and parsley cut through the richness of the sauce, adding freshness. If it’s served on the side, you can sprinkle it over the dish yourself. It’s an optional garnish, but it’s traditional in Milan and highly recommended for the bright contrast it provides.
Eating Etiquette: There is no strict etiquette beyond enjoying the dish comfortably. Because the meat is tender, it generally doesn’t require forceful cutting. It’s perfectly acceptable to pick up the bone with your hand at the end to extract every bit of marrow, if you’re among informal company and the bone isn’t too hot – though many will use a small spoon or knife tip to get it out instead. In restaurants, you might even be offered a slender spoon specifically for the marrow. And don’t forget to savour the sauce left on your plate – a bit of bread can help scoop up the last drops of the flavourful braising gravy.
To summarise, osso bucco is best eaten by combining its elements: fork-tender meat, luscious marrow, vibrant gremolata, and the creamy risotto or polenta, all brought together with the savoury sauce. By spooning the sauce over everything and then relishing the meat and marrow with the sides, you’ll experience the full spectrum of flavours that make this dish a classic. Pair it with a good wine (a dry white like Pinot Grigio, or a light red such as a Barbera, are often suggested) to elevate the meal. Eating osso bucco is truly a culinary experience to be savoured slowly, celebrating the marriage of rustic ingredients and refined cooking – an experience that leaves many diners licking their lips and remembering the meal fondly.
It has been a long time since I enjoyed a crumbed steak. As a kid Mum would make crumbed steak. She’d tenderise the meat by beating it with an empty glass soft drink bottle. Mum would make the breadcrumbs from stale bread which she lightly toasted.
The process was simple, beat the meat, flour the meat, egg the meat, crumb the meat, fry the meat, serve the meat, and then eat the meat.
Mum’s crumbed steak was so good, when she made it there was always a spare couple of steaks so whoever was still hungry would have more. I used to spit on those steaks while my brothers were watching so I could get those extra steaks.
These days I don’t have bread at home nor flour and does anyone make glass soft drink bottles anymore?
I bought this single steak from my butcher. It weighed 216 grams and cost me $AUD4.32.
An easy way to cook crumbed steak is to shallow fry it in beef fat.
I keep a small shallow cast iron griddle pan on my barbecue grill. After I cook a scotch fillet steak I leave the rendered fat in the pan. I had enough accumulated fat to fry my steak. For a flavour kick, I also added a good wodge (British English informal for a large piece or amount of something) of butter.
This piece of crumbed steak took about 8 minutes to cook.
I used Google Gemini to create an essay on tomahawk steak. There may be errors.
I also used Google Gemini to create images; and I needed to use Adobe Photoshop to refine them.
Jump to the recipe if the descriptive palaver doesn’t interest you.
The tomahawk steak is the annoying show-off of restaurant and home cooking. The way its long and thick bone protrudes, coupled with the marbled and flavourful (the combination of taste and smell) meat, attracts attention.1 Frequently seen across social media platforms (Facebook, X, Instagram, Threads, and Bluesky) and on the menus of pretentious wanky restaurants, the tomahawk presents an archaic culinary experience.2
No one likes a show-off. You know that kid (or worse, an adult) who is always boasting about how good they are and how much they know. Rather than demonstrating excellence, they make a song and dance about it. For me, the value of a tomahawk steak is not how it looks. It has a handle, and with a firm grip, I don’t need a knife or a fork.
The anatomy of the tomahawk
Appreciating the tomahawk steak includes understanding its anatomical position. Bovine skeletons include 13 pairs of ribs, protecting the lungs and heart.6 These ribs are connected to the vertebral column along the back and extend ventrally to attach to the sternum.6 The ribs constitute a significant portion of the cow’s axial skeleton.6 The location of these ribs along the body determines the primal cut they belong to. The first six ribs in the shoulder region form part of the chuck cut. The primal rib, encompassing ribs six through twelve, yields the most desired steak cuts, including the ribeye, from which the tomahawk is derived.8 The muscles in the shoulder area surrounding the scapula (shoulder blade) and attached to these initial ribs generally possess moderate toughness.9
Cow skeleton (created by Google Gemini and Adobe Photoshop).
The primal rib cut, the anatomical home of the tomahawk, is located beneath the front section of the backbone and primarily serves a structural support function within the animal.10 This particular cut is known for its flavour and marbling, key factors contributing to the meat’s tenderness and succulence.8 Butchery practices clearly define the boundaries of the primal rib: it is separated from the chuck primal cut between the fifth and sixth ribs, and its posterior border lies between the twelfth and thirteenth ribs, effectively encompassing the meat associated with the sixth to the twelfth ribs – a total of seven ribs.11 Within this primal rib section, butchers further divide the meat into sub-primal cuts, which include familiar names such as the ribeye steak, the prime rib roast, and various rib preparations like short ribs and back ribs.12 The tomahawk steak is also classified as a sub-primal cut originating from the primal rib.1 The specific muscle composition and fat distribution inherent to the primal rib region contribute significantly to the qualities found in these beef cuts.
Delving deeper into the tomahawk’s precise origin, it is a thick, bone-in ribeye steak. What distinguishes it is the inclusion of a significant length of the rib bone, which is “frenched,” where meat and fat are removed to expose the bone for presentation.1 The primary muscle responsible for the eating quality of the ribeye and the tomahawk is the longissimus dorsi, often referred to as the rib eye muscle or simply the “eye” of the meat.4 This muscle runs along the back of the cow, situated outside the rib cage, and is characterised by its relative inactivity during the animal’s life, which directly contributes to its tenderness.9 Interestingly, the same longissimus dorsi muscle is also dominant in other highly regarded beef cuts, such as the T-bone and porterhouse steaks.16 The minimal exertion experienced by this muscle group results in tenderness.
What’s in a Name?
While “tomahawk steak” has gained recognition for its visual impact, it is a bone-in ribeye known by various names across different countries and culinary traditions. In the United States, a bone-in beef rib can be referred to by a multitude of terms, including “rib steak,” “beef rib,” “bone-in beef rib,” “tomahawk steak,” “bone-in rib steak,” “ribeye steak,” or “cowboy cut”.22 In Australia and New Zealand, the equivalent bone-in cut is called a “ribeye,” while the boneless version is known as “Scotch fillet” or, less commonly, “whiskey fillet”.23 In the United Kingdom, “côte de bœuf” and “tomahawk steak” describe the bone-attached rib steak.23
The French distinguish between the bone-in rib steak, known as “côte de bœuf” (literally translating to “beef rib”), and the boneless ribeye, which they call “entrecôte”.23 In Argentina, the terminology varies slightly, with “ancho de bife” used for the rib steak, regardless of whether the bone is present, and “ojo de bife” specifically referring to the ribeye.23 In Spain, a bone-attached rib steak is known as “chuletón,” the same cut with the bone removed is called “entrecote,” a term borrowed from the French.23 The term “cowboy steak” often arises in discussions about the tomahawk, with many considering them interchangeable. However, some differentiate the two based on the length of the frenched rib bone, with the tomahawk rib being longer for pretentious (wanky) presentation.4 Finally, a bone-in rib steak in Italy is recognised as “costata di manzo”.26 The nomenclature highlights the global appeal of this cut, with variations often reflecting the prominence of the bone in its preparation and presentation.
Selecting a tomahawk
Choosing a quality tomahawk steak at a butcher shop involves consideration of factors that indicate the potential for a good eating experience. Marbling refers to the fine, evenly distributed intramuscular fat that appears as white flecks or streaks throughout the red muscle tissue.4 Marbling fat renders during cooking, infusing the meat with flavour, moisture, and tenderness. For the highest quality, higher grades of marbling is advisable.29 In Australia, beef quality and marbling are assessed using systems like AUS-MEAT, which employs a scale from 0 to 9, and the more comprehensive Meat Standards Australia (MSA) system, which uses a scale from 100 to 1190.39
Another crucial element is the thickness of the steak. A tomahawk should be about five centimetres thick.2 This thickness achieves a well-cooked steak, allowing for a seared crust on the outside while ensuring the interior reaches the desired level of doneness without overcooking. The thickness of the steak is often linked to the thickness of the rib bone itself.2 The colour of the meat is also an important indicator of freshness. When selecting a tomahawk, one should look for a vibrant cherry-red hue.29 It is best to avoid steaks that exhibit any dark or brownish spots, as these may suggest a decline in freshness.37
The appearance of the bone is another factor. Some think the frenched rib bone should be clean and neatly trimmed.4 I don’t mind some meat and fat on the bone so I can enjoy a good bone gnawing and sucking session. Do you like sucking on a bone? The bone should be substantial, typically measuring between 15 and 30 centimetres, contributing to the steak’s distinctive appearance.5When selecting, consider the ratio of meat to bone, ensuring that you are primarily paying for high-quality beef rather than an excessively large bone.4 I suggest purchasing your steak from a trusted butcher. Butchers can provide insights into the source and grade of the beef, guiding you towards a selection that meets your preferences and needs.5
Cooking the tomahawk
Preparing a tomahawk steak requires some attention to detail. Regardless of the method, some steps are worth taking to achieve good results. Some people allow the steak to sit at room temperature for approximately one hour before cooking.2 Allegedly, this allows the internal temperature of the meat to rise slightly, promoting even cooking throughout. (I’m not convinced). Salt helps enhance the flavours of the beef.47 I like dry brining, where the steak is salted up to 48 hours in advance and left uncovered in the refrigerator, which can intensify the flavour and improve tenderness.47 The exposed rib bone can be wrapped in aluminium foil for presentation purposes and to prevent scorching, although this step is optional.2 A valuable tool is a reliable meat thermometer. Using a thermometer to monitor the internal temperature is an accurate way to achieve the desired level of doneness.2 Finally, once the steak has reached the target temperature, rest for 10 to 15 minutes before slicing and serving.2 This resting period allegedly allows the juices within the meat to redistribute, resulting in a significantly more tender and flavourful final product.
One of the most popular methods for cooking a tomahawk steak is using a barbecue, which can impart a smoky flavour and create a charred exterior.2 Given the thickness of a tomahawk, reverse searing is often favoured. This involves cooking the steak over indirect heat at a lower temperature, typically between 110–135 °C, until it reaches an internal temperature of approximately 46–52 °C for a medium-rare result.30 Following this slow cooking phase, the steak is moved to high direct heat briefly to achieve the desired crust.30 Setting up the barbecue for two-zone cooking, with one side providing high direct heat and the other offering indirect heat, is recommended for this method.30 The searing process usually entails cooking each side of the steak for 1 to 3 minutes over intense heat, around 230–315 °C.30 For an extra layer of flavour, some cooks like to add butter during the searing process.55 For me, it will be easier to use a gas torch.
Another method, when outdoor cooking isn’t feasible, is pan-searing, followed by cooking in the oven.8 This technique allows for the development of a crust on the steak’s surface. The process begins by searing the tomahawk in a hot, heavy-bottomed skillet, such as cast iron, with a high smoke point fat like beef fat.2 The steak is typically seared for 2 to 4 minutes per side until a golden-brown crust forms.2 After searing, the skillet is then transferred to a preheated oven, typically set between 175–220 °C, to allow the steak to finish cooking to the desired internal temperature.56 This oven finishing stage can take anywhere from 9 to 20 minutes, depending on the steak’s thickness and the target level of doneness. Similar to barbecuing, basting the steak with melted butter during the searing can enhance the overall flavour profile.57
The reverse-searing method can also be effectively employed by starting the cooking process in the oven. This approach involves placing the seasoned steak on a wire rack set over a baking sheet and cooking it in a low oven, around 95–135 °C, until the internal temperature is approximately 5–8 °C below the desired final temperature.30 Once this target is reached, the steak is quickly seared in a hot skillet for 1 to 2 minutes per side to develop the crust.30 This method, regardless of whether it begins on the barbecue or in the oven, is consistently recommended for cooking tomahawk steaks due to its ability to manage the cooking process effectively.
While less frequently used than barbecuing or pan-searing, oven-roasting can also be a viable method for cooking a tomahawk steak.2 This technique often involves an initial period of high heat to sear the steak’s exterior before the oven temperature is reduced to allow the interior to cook through to the desired doneness.2 Roasting temperatures typically range from 160–245 °C, and the total cooking time will vary depending on the thickness of the steak and the preferred internal temperature.2 Often, even when oven-roasting, a separate searing step, either before or after roasting, is incorporated to ensure the development of a crust.
The nutritional profile
Understanding the nutritional composition of a tomahawk steak helps provide insights into dietary intake. Precise nutritional values can fluctuate based on several factors, including the specific cut, the grade of beef, and the cooking method employed. Per a 100-gram (sans bone) serving, a tomahawk steak typically contains an approximate range of 135 to 280 calories, 4.2 to 22 grams of fat, 19 to 24 grams of protein, and 0 to 0.9 grams of carbohydrates.78 When considering a more substantial portion, such as a single serving of around 237 to 240 grams (roughly equivalent to one cup), the calorie count can range from 592 to 640, with 47 to 48 grams of fat, 40 to 48 grams of protein, and virtually no carbohydrates.78 It is worth noting that some sources report significantly higher calorie counts for a single tomahawk steak (e.g., 2264 calories) 84, which likely reflects a large individual steak. The proportion of macronutrients in a tomahawk steak generally shows that fat contributes the majority of calories, ranging from approximately 69.2% to 72.6%, while protein accounts for around 27.4% to 30.8%.83 Carbohydrate content is typically minimal or absent. Beyond these macronutrients, the tomahawk steak is also recognised as a good source of protein, iron, potassium, and various B vitamins.84
To provide a comparative perspective, it is helpful to examine the nutritional profile of the porterhouse steak, another premium cut of beef. Similar to the tomahawk, the nutritional values of a porterhouse steak can also vary. On average, a 100-gram serving of porterhouse steak contains approximately 130 to 276 calories, 4.4 to 19.3 grams of fat, 20 to 28.2 grams of protein, and 0 to 0 grams of carbohydrates.86 For a larger serving, around 238 to 250 grams, the calorie content ranges from 560 to 640, with 38.5 to 48 grams of fat, approximately 49 grams of protein, and 0 to 6 grams of carbohydrates.91 One specific source indicates a nutritional breakdown of 139 calories, 5.3 grams of fat, and 22.7 grams of protein per 100 g serving.85 Like the tomahawk, the porterhouse steak is also a good protein, iron, potassium, and B vitamins source.85
The following table provides an approximate nutritional comparison between tomahawk and porterhouse steaks based on the data reviewed:
Approximate Nutritional Comparison (per 100 g)
Nutrient
Tomahawk Steak (Range)
Porterhouse Steak (Range)
Calories
135–280
130–276
Fat (grams)
4.2–22
4.4–19.3
Protein (grams)
19–24
20–28.2
Carbohydrates (grams)
0–0.9
0-0
This comparison reveals that tomahawk and porterhouse steaks share a similar nutritional profile. They are relatively high in protein and fat while containing minimal carbohydrates. The specific nutritional content can vary depending on the size of the serving and the degree of fat trimming.
Premarket considerations
Before a tomahawk steak reaches the consumer, it may undergo specific premarket processes that significantly influence its final characteristics, particularly its flavour and tenderness. Two standard processes are dry-ageing and wet-ageing. Dry ageing is a technique where beef is stored in a carefully controlled environment, with specific attention to temperature, humidity, and airflow, for several weeks.4 During this time, moisture evaporates from the meat, leading to a concentration of its natural flavours. Additionally, naturally occurring enzymes within the beef work to break down tough muscle fibres, resulting in enhanced tenderness.4 Dry-aged steaks are often characterised by a more intense, sometimes described as nutty and complex, flavour profile. Some people call it “funky.”
Wet ageing, on the other hand, is a more prevalent and less time-intensive process. In wet-ageing, beef cuts are vacuum-sealed in plastic packaging and then refrigerated for a specific duration.93 This method also leads to improved tenderness through enzymatic activity; however, the same flavour concentration achieved in dry ageing does not occur because the meat is sealed and retains its moisture.93 Consumers should be aware of whether a tomahawk steak has been subjected to dry-aging or wet-aging, as this will have a noticeable impact on the steak’s flavour and potentially its price. Dry-aged steaks are typically more expensive due to the longer duration of the process and the potential for some weight loss in the meat during ageing.
Conclusion
With its presentation and flavour, the tomahawk steak offers a happy culinary experience. Steak enthusiasts can appreciate this cut of beef by understanding its anatomical origins, the various names it goes by around the world, the essential steps for selecting and cooking it, and its nutritional attributes. Whether prepared on the barbecue, pan-seared and finished in the oven, reverse-seared, or even roasted, good preparation and cooking guided by a meat thermometer ensure a good steak.
A tomahawk steak means less washing up because I don’t need a knife or a fork.
“Tomahawk + steak” (created by Google Gemini and Adobe Photoshop).
Recipe
Ingredients
Steak
Salt
Equipment
Oven
Gas torch
Meat thermometer
Instructions
Dry brine the steak.
Preheat the oven to 120 °C.
Insert the meat thermometer.
Begin cooking the meat until the internal temperature reaches about 52 °C.
Sear the meat with a gas torch.
Rest the meat.
Serve the meat.
Eat the meat (681 grams).
Suck the bone.
Gnaw the bone.
Weigh the bone (it was 175 grams).
Thoughts about the meal
This steak was delicious. The bone was better, it was full of flavour and mouthfeel as I gnawed it and sucked on it. It filled my mouth.
Eating it with my hands and just chomping into the meat and fat was fantastic. My lips and cheeks were smeared with beef fat and my teeth had meat fibres between them. My tongue was coated in the oily fatty meat juices. This sub-primal cut was primal to eat.
A lot of dental floss was necessary.
I still think the tomahawk is a pretentious cut, and you’re paying for bone (175 grams for this steak); it’s not bad now and then.
Photographs
This is a gallery of images. Click on one and scroll through the rest.
I wanted to cook a steak in the Weber Q+ with a meat thermometer.
In theory, the Weber Q+ should function like an oven. Although it runs on gas instead of electricity, the main difference lies in temperature control. My benchtop oven has a microprocessor-controlled thermostat and heating elements that are less affected by maintenance and wind, resulting in a low coefficient of variation. If my benchtop oven was a laboratory instrument, it would be pretty good. The Weber Q+, however, would not be highly regarded as a laboratory instrument.
The key to reverse sear success is using a meat thermometer.
The reverse sear method offers benefits when cooking beef steak, particularly for thicker cuts. Here are some of the key advantages:
Even Cooking:
By slowly heating the steak in the oven at a low temperature, the meat cooks uniformly. This gentle cooking phase means there’s far less variation in doneness across the steak, eliminating the common problem of having a stark contrast between a well-done exterior and an undercooked centre.
Enhanced Crust Formation:
A brief sear delivers a caramelised crust once the steak reaches the desired internal temperature. The Maillard reaction develops a deep, savoury flavour without risking additional interior cooking.
Improved Temperature Control:
The two-stage process means you can monitor and control the internal temperature, reducing the risk of overshooting the target doneness. This control is beneficial for achieving a medium-rare or any other preferred level of doneness.
Moist and Tender Results:
Initially, cooking at a low temperature helps retain the meat juices. When the steak is later seared, the moisture remains, resulting in a tender and flavourful steak.
This method has grown in popularity due to its reliability and the elevated eating experience.
Grass-fed or grain-fed beef?
There are several key differences between grain-fed and grass-fed beef, encompassing rearing practices, nutrition, flavour profiles, and even environmental impact.
Rearing Practices and Diet
Grass-Fed Beef:
Cattle are raised predominantly on pasture. They graze on a natural diet of grass throughout their lives. This method is more reflective of the animal’s natural behaviour and tends to involve more extensive, sometimes free-range, farming practices.
Grain-Fed Beef:
Cattle usually spend the majority of their life grazing on pasture in their early months. However, in many cases, they are later moved to feedlots, where they are finished on an energy-dense diet primarily composed of grains (such as corn or soy). This accelerated feeding process is designed to promote rapid weight gain and increased marbling within the meat.
Nutritional Profile
Grass-Fed:
Leaner Meat: Grass-fed beef generally has lower overall fat content, resulting in a leaner profile.
Favourable Fatty Acids: It tends to have higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), along with a better omega-3 to omega-6 ratio.
Grain-Fed:
More Marbling: The grain-based diet promotes intramuscular fat development, leading to a richer marbling which can enhance tenderness and flavour.
Higher Caloric Content: The increased fat also means that grain-fed beef may be higher in calories and saturated fat compared to its grass-fed counterpart.
Flavour and Texture
Grass-Fed:
Beef raised on grass often has an earthy flavour that reflects the natural diet of the animal.
Texture: Because the meat is leaner, it can be slightly tougher if not cooked properly. Techniques to ensure optimum tenderness, include slow cooking or sous vide.
Grain-Fed:
Thanks to enhanced marbling from the grain diet, grain-fed beef usually comes out more tender with a rich, buttery flavour that appeals to many who are accustomed to the American style of beef.
Environmental and Ethical Considerations
Grass-Fed:
Sustainability: When managed responsibly (for example, through rotational grazing), grass-fed systems can support soil health and ecosystem diversity.
Animal Welfare: Often, the practices associated with grass-fed beef focus on natural grazing behaviours, which some consumers feel is more humane.
Grain-Fed:
Resource Intensity: Feedlot operations may involve higher concentrations of animals, potentially leading to environmental challenges such as faeces management and greater resource inputs.
Efficiency versus welfare: While these systems are designed for efficient production, they sometimes raise concerns regarding animal welfare and ecological impact.
Cost and Market Availability
Grass-Fed:
Premium Pricing: Because grass-fed beef typically requires longer periods to reach market weight and can be subject to less intensive farming methods, it often comes with a higher price tag.
Grain-Fed:
Cost-Effective: The accelerated growth and production efficiency generally allow for more cost-effective production, making grain-fed beef more widely available and often more affordable.
Summary Comparison
Aspect
Grass-Fed Beef
Grain-Fed Beef
Diet and rearing
Natural pasture diet; free-range grazing
Early pasture then finished on grain feed
Fat content
Leaner, lower overall fat
Higher marbling and intramuscular fat
Nutritional Benefits
Higher omega-3, CLA, and vitamins
Rich in fat-soluble flavour; higher calories
Flavour and texture
Earthier, occasionally gamey; may be tougher
Tender, buttery taste with consistent texture
Environmental Impact
Potentially more sustainable with proper grazing practices
More intensive production, potential environmental downsides
Cost
Generally premium-priced
Typically, more economical
Beyond the Basics
In Adelaide, many local farmers emphasise sustainable and ethical practices that mirror the grass-fed system, providing not just great flavour but a connection to more traditional farming.
Different cuts from these methods can require slightly different cooking techniques. For instance, the leaner nature of grass-fed beef often benefits from slower cooking at lower temperatures, while grain-fed cuts are versatile and frequently shine with quick, high-heat sears.
Other thoughts
The steak was great. I really like gnawing on the bone too.
Photographs
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