The Dirty Tomahawk Tips and Facts

If you have ever wanted to cook the sirty cowboys steak or otherwise known as the dirty tomahawk then here are 5 key tips and facts. Follow along via the video for more in depth information.



7/12/20232 min read

Tips and Tricks and Facts (Watch the video - Much more detail in there) - Or visit the recipe page and download the detailed PDF.

What are some facts and tips to cooking the famous Tomahawk Steak!

Key Tips

  1. Prep the steak early so the seasoning does not fall off. Either cook low (50 DegC for 1-2 hours until the steak reaches 40 Deg in the oven with the seasoning on) or season and put in the fridge over night prior to cooking.

  2. Sprits the coals with water to lower their temperature slightly

  3. Turn as required. You will need to turn the steak more often than typical grilling or bbq'ing.

Key Facts

1. It is a bone-in ribeye steak with a long-frenched bone.

Tomahawk steak is a cut of beef rib that has been trimmed to resemble the shape of a tomahawk axe. The cut is made using the “French trimmed“ method, which involves trimming the bone from the meat and fat until it is exposed. The tomahawk comes from two muscles outside the steer’s rib cage. The cut includes the eye of ribeye, the ribeye cap, and the complexus. The long bone that is left whole and trimmed for a “Frenched” look is what makes the cut look like it has a ‘handle’ like a tomahawk axe.

2. It is also known as rib steak or cowboy steak.

Tomahawk steak is one of the names for this cut of meat, but it is not the only one. It is also called rib steak, since it comes from the rib primal and still has the bone attached. Another name for it is cowboy steak, which refers to a shorter version of the tomahawk with a smaller frenched bone. Cowboys reportedly cooked this steak with the bone so they could use it as a handle while grilling it.

3. It is usually very large and thick.

Tomahawk steak is an impressively large cut of meat that can feed two or three people. A typical tomahawk steak weighs around 40 ounces and is about 3 inches thick but can be as massive as 2 pounds. This also includes the huge bone, which accounts for about 13 to 16 ounces of beef per person.

4. It has good marbling and tenderness.

Tomahawk steak is like a ribeye steak in terms of its marbling and tenderness. Marbling refers to the intramuscular fat that gives the meat its flavour and juiciness. Tenderness refers to how easily the meat can be chewed and cut. Tomahawk steak has both qualities, as it comes from a part of the cow that does not do much work and has plenty of fat.

5. It can be cooked in different ways.

Tomahawk steak can be cooked in various ways, depending on your preference and equipment. The most common methods are grilling, roasting, or pan-searing. Grilling involves cooking the steak over high heat on a grill or barbecue, which gives it a smoky flavour and charred crust. Roasting involves cooking the steak in an oven at a low temperature for a long time, which makes it tender and juicy. Pan-searing involves cooking the steak in a hot skillet on the stovetop, which creates a caramelized crust and seals in the juices.

6. It requires some preparation before cooking.

Tomahawk steak needs some preparation before cooking to ensure optimal results. The first step is to dry the skin thoroughly with paper towels, as dry skin is the key to great crackling. You can also refrigerate the steak uncovered for a few hours or overnight to let the skin dry out even more. The second step is to rub oil and salt into the skin and incisions, making sure they penetrate well. Salt helps draw out moisture and season the meat. You can also add other spices or herbs to your liking, such as garlic, thyme, pepper, or fennel seeds. The third step is to season the flesh side of the steak as well, with salt, pepper, and any other Flavors you like.