The Rancher Sells Beef to Ruth's Chris Steakhouse for $15.00

Not only is this special blazon of steak a marvel to expect at, it is admittedly succulent. A sophisticated, upscale diversity - a properly cooked and presented tomahawk is truly a sight to behold, and will take your mouth watering while delighting your taste buds.

Here at Ruth's Chris, our signature forty-ounce cut makes it a perfect steak to share between two people - mayhap for a picturesque, romantic dinner for 2, or during a special occasion like a birthday or Father's Day.

WHAT IS A TOMAHAWK RIBEYE STEAK?

The tomahawk steak is essentially a ribeye beef steak specifically cut with at to the lowest degree five inches of rib bone left intact. The actress-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. "Frenching" means trimming the bone of meat and fat to the point where it looks like a handle.

This gives the steak its signature flavour and unique look, which resembles a Native American tomahawk axe (hence the proper name). It tin also be referred to equally a "tomahawk chop," "os-in ribeye," and "cote du boeuf."

A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for "longest one") dorsi, or loin, of the steer. This consists of two muscles outside of the steer's rib cage that run along both sides of the spine. It is also the chief muscle used in T-bone and Porterhouse steaks.

This is a key indicate. Since these detail muscles aren't utilized as much every bit others, they are particularly tender and soft. When cooked, this wealth of intramuscular fat combines with the elements released from the big bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.

TOMAHAWK RIBEYE VS RIBEYE?

Despite technically being the aforementioned steak cutting, in that location are a few key differences betwixt a tomahawk and a traditional ribeye. Obviously, the easiest to spot is the extended bone, which gives the tomahawk its impressive, instantly recognizable, eye-opening presentation. Information technology certainly makes for an enticing point of word at the dinner tabular array.

The other main stardom is size. The tomahawk is cutting according to the thickness of the rib bone, and is generally virtually two inches thick, while typically weighing between 30 and 45 ounces.

HOW TO Cook A TOMAHAWK
RIBEYE TO PERFECTION

At Ruth's Chris, our chefs are expertly trained to hand-select each tomahawk to lodge, depending upon how rare or how washed each guest prefers theirs to be prepared. From there, nosotros balance our perfected crumbling process with our special cooking method in 1800-degrees broilers to make the all-time tasting tomahawk steak in the earth.

COOKING AT HOME

While some people choose to oven-roast the tomahawk due to its size, grilling on a barbecue is widely considered to be the best method.

Earlier starting, allow the steak to come upwardly to room temperature. This ensures that the steak cooks evenly. If it is frozen, place information technology in the refrigerator 2-3 days in accelerate to let it steadily thaw.

At present you tin truly get going. Begin by liberally seasoning the steak with table salt. Due to its thickness, make sure to cover all sides with a healthy amount. This should be done merely earlier y'all're most to identify the meat on the grill.

With your grill turned onto its highest heat setting, apply an internal rut thermometer to mensurate the cooking procedure until reaching the optimal medium-rare steak temperature of about 130-135-degrees Fahrenheit. Flip the meat over routinely every few minutes or so on all sides and ends.

Due to its size, exist sure to cover in foil and rest the steak for at to the lowest degree 10-fifteen minutes. This gives the heat from the os enough time to spread back through the meat - adding to its signature season and mouthfeel.

Keep to piece the meat against the grain to your desired level of thickness. If y'all choose, you lot can fully wrap things upwardly with a dash of salt and some butter.

All-time Vino PAIRING WITH A TOMAHAWK RIBEYE STEAK

A total-bodied, moderately robust wine like a Cabernet Sauvignon is recommended for such a highly marbled steak.

Nosotros might suggest a young Cabernet Sauvignon, or 1 that is as amusing through its maturity like a wine from Napa's Caymus Vineyards. Other suitable brands include a Newtown 2013 Unfiltered Napa Valley, Canvasback 2013 Crimson Mountain, and J. Lohr Hilltop Paso Robles.

Our award-winning vino list has a broad variety of bold Cabernets bachelor by the canteen or glass, and then feel free to inquire i of our servers for a particular recommendation - or test your ain taste and select a variety yourself.

If you prefer a lighter, more gentle red variety, a Pinot Noir would also exist a swell fit. Other suitable alternatives to a Cabernet would be a Zinfandel or a nice Malbec from Chile or Argentina.

Specialty Cuts

At Ruth's Chris, nosotros specialize in the finest, custom-aged, midwestern USDA Prime beef—the highest ii% in quality on the marketplace. We bake it exactly the way yous like it at 1800° to lock in the corn-fed flavor.

Brand a Reservation

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Source: https://www.ruthschris.com/menu/dinner/tomahawk-ribeye/

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