Important Notes:
- Select Grade = Very Lean: Manage expectations, as this cut will have minimal marbling. Prioritize methods that maximize tenderness and prevent drying out.
- Aim for Medium: Even with careful techniques, it's best to cook this very lean cut to at least medium for optimal tenderness.
Marinate and Pan-Sear:
1. Marinate the Tomahawk for several hours (ideally overnight) in a flavorful marinade that contains acidity (citrus, vinegar) to help tenderize.
2. Preheat a cast-iron skillet or grill pan over medium-high heat.
Sear Tomahawk on all sides, including the bone, until well-browned.
3. Reduce heat and cook until desired doneness, flipping occasionally.
Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
Season and seal the Tomahawk in a sous vide bag.
2. Cook for a longer time (12-24 hours, longer for a more tender result) to maximize tenderness in this lean cut.
3. Finish with a quick sear in a hot pan for a flavorful crust.
Braising (If Very Thick):
1. For a particularly large Tomahawk, braising can be a good option.
2. Sear the Tomahawk on all sides in a heavy pot or Dutch oven over medium-high heat.
3. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
4. Cover tightly and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for several hours or until fork-tender.
Tips:
- Thermometer is KEY: Use a meat thermometer, aiming for medium (60-63°C/140-145°F ).
- Rest, Then Slice: Let the Tomahawk rest for 10-15 minutes before carving.
- Slice Thinly: Especially with Select grade, slice thinly across the grain for maximum tenderness.
- Flavor Boost: Bold marinades or braising liquids are your friends with this leaner cut
