The Canadian rangeland bison 30 oz Tomahawk steak

 

THE DIFFICULTY OF THE NAME SHOULD NOT SCARE THE MOST CURIOUS CARNIVORES. UNIQUE IN SIZE AND GOODNESS, THE TOMAHAWK STEAK IS ALSO FOUND AROUND IN CANADA, AT COSTCO.

It takes its name from the ancient axe used a few centuries ago by Native Americans in the first clashes with white settlers. Today, if we name the Tomahawk, we know that it is a weapon, yes, a table weapon against vegetarians. The Tomahawk is a gigantic steak and frighteningly seductive to the "warlike" carnivores. The Canadian rangeland bison 30 oz Tomahawk steak is the ultimate show stopper! This specialty cut is from the ribeye and features a thick, perfectly marbled section of meat with a long rib bone. It’s a spectacular cut that makes a big culinary statement for special occasions or a backyard BBQ. Rangeland bison Tomahawk, is lean in fat and calories, and will captivate to the palate and charm the eye.

Tomahawk steak is made from the front of the beef loin. Its shape recalls the instrument of offense in the hands of the Indians thanks to the long bone – thirty centimeters of rib – which is left intact. It is a very rare cut of Australian beef and in those parts mainly eat only those that come from the cross between the Black Angus and the precious Wagyu (but it can obviously also be obtained from other breeds). The meat is very aromatic and tasty and has a clear "core" of fat. Fine fibers and strong marbling are characteristic and make the flesh tender and juicy. These characteristics make the cut a real jewel of the butcher shop and, as the expert carnivore can easily guess, destined for a single destiny: the embers. An attractive appearance that does not require a long make-up, the tomahawk is simple to prepare even for less experienced grillers.

The Tomahawk steak is becoming increasingly popular in Canada where it now contends the primacy to the classic Florentine steak. Let's find out what are the characteristics of Tomahawk meat, its origins and the best cooking methods. The Tomahawk steak is characterized by the presence of the entire bone of the rib of the cattle and the large size of the cuts that can vary from 800 g up to almost 2 kg, with a thickness ranging from 3 to 6 cm. The best cooking method to honor this tender and exquisite steak is the timeless grill. However, there are some tricks that will allow you to maximize the unique characteristics of the Tomahawk. Tomahawk steak is a renowned and prized dish, internationally recognized for the quality of the meat with which it is produced.

Ingredients

800 g Tomahawk 

 Oil to taste

 Salt to taste

 Herbs

 Pepper to taste

Procedure

As a first step it is important that the meat is removed from the fridge at least 30 minutes before cooking, and it is essential to open it from the vacuum to let it take air. Once the necessary time has elapsed, it is important to dry it from excess liquids with absorbent paper. Then you can massage and season each side of the tomahawk with a drizzle of extra virgin olive oil, salt, pepper, and herbs to taste. Preheat the embers to a high temperature around 250 degrees and seal with a scald 3 minutes per side. Once browned to drink the meat well on all sides, lower the temperature to 160 C degrees, and cook for 5 minutes per side. For a perfect result it is important to try to move the meat as little as possible, and use pliers to avoid puncturing it causing the leakage of internal liquids. After cooking, to restore the internal liquids, it is possible to let the meat rest for a few minutes covered with aluminum foil. To enjoy the tomahawk at its best, it is preferable to cook medium and not blood, the times indicated are for medium cooking.