Hatchet Cut Steak

The Tomahawk steak is a bone-in rib-eye steak that comes from between the 6th and 12th rib of a cow.

Hatchet cut steak. Heat a large cast iron pan over a super high heat add vegetable oil and butter and when the butter begins to brown add the steak. This unique cut is usually served in a very large portion and most couples split this steak when it is ordered for an entree. Sirloin Tip Side Steak.

Taken from the sirloin tip or the top of the round. Sear for 30 seconds-1 minute then flip and do the same on the other side. The bone is frenched removing the meat and fat and leaving the steak in a vaguely hatchet-like shape.

Otherwise the outside will cook quicker than the inside. Choose tender cuts ribeye sirloin rump and fillet steaks are best. The proper term is Frenching The steak takes its name from its strong resemblance with the bone attached to a tomahawk ax.

A tomahawk steak is basically a thick-cut bone in ribeye steak with the entire rib bone intact. Hopefully you can buy the cut locally. Hold the steak with tongs and sear the fat side and all around the edges until theyre crisp.

Also known as strip loin the Strip Steak is cut from the short loin part of the animal from a muscle that does little work like the Filet Mignon. The Tomahawk steak is one of the most desirable cuts of meat at a Dallas steakhouse. The thing I LOVED about this steak is that the marbling and the bone gave so much flavor.

Due to the cuts association with NYC the New York Strip Steak name was born. It includes two of our favorite cuts of beefthe longissimus dorsi and spinalis. Remove the steaks from the fridge 1530 minutes before cooking to allow them to come to room temperature.