Double Rib Eye Tomahawk

Mar 18, 2016 · 2 min read

By Melissa Twidale.

Aahaaa the tomahawk! My favourite weapon… I mean my weapon of choice… wait, I mean the weapon I would choose if I was a comic book hero… Yes that will do.

So when I heard that Capitol Bar & Grill was serving up Tomahawks, I was like ‘Weapons, for dinner. Those crazy kids have finally cooked it’. And off I went to order my favourite lethal weapon. Only what awaited me was a much more colossal find. Served before me was a massive on-the-bone rib steak, almost bringing the table to floor. If not for my quick reflexes and highly muscular legs that steak would have surely caused some serious damage.

Here I was, face to plate with the kind of weapon I thought only Lumber Jacks dreamed of. This thing was real. This was not a steak meant for any man (or woman), not even THOR himself could swing a steak like this… Did I accept the challenge? Course I did.

If it’s not an axe, what is a Tomahawk?

Good question. The Tomahawk is a slab of beef cut from the fore-rib with the entire rib bone left in. The long bone is french-trimmed, leaving a rather impressive presentation. As it is bone-in rib steak, it has quite a large amount of inter-muscular fat, which gives it loads of flavour when cooked – with flavours being released from both the huge bone and inter-muscular fat during roasting to give a sweet and mouth-watering flavour.

What is this glory meat?

Event better question. It’s Shiro Kin, which is derived from Fullblood Wagyu (cattle that are direct descendants of Japanese Wagyu with no outside influences from other breeds). If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak.

The steak I encountered that day was not just an everyday steak, it was a meaty weapon of super hero standards.

Get your meat on!