🧑‍🍳 This is about the Tomahawk Steak?

[rick4bama]

First thing is would you buy it? Second, how would you do it?
Me I don't think I would because of the bone coming out of it. Why pay more for a bone you can't eat?

 

[Krimson]

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First thing is would you buy it? Second, how would you do it?
Me I don't think I would because of the bone coming out of it. Why pay more for a bone you can't eat?

It's all about the presentation. I like bone in ribeye but Tomahawks are just for looks imo.

 

[TerryP]

First thing is would you buy it?

No.

Cowboy is a little cheaper and generally the same cut of meat.

A 3" bone-in rib-eye can be hard to find unless you have a local butcher.

 

[TerryP]

Cowboy is a little cheaper and generally the same cut of meat.

@rick4bama I have NO idea why I remembered this trip. It was at Christmas and more than five years ago.

A friend of mine were in Sam's so he could pick up some book for his wife. (I had no idea they tend to keep brand new releases in stock more often than your regular book stores.)

Background: I don't go in a grocery store often, you know that. When I do I make sure to check out two areas: meats and vegetables. As my habit forces ... looked at Cowboy steaks that day and they were all too expensive for the trouble. I'm not paying sixty bucks for a steak because it has an eight inch bone sticking out. And that was the cheap one. It may have been $55.

In my mind, as I compare that to the size and quality I could get from my butcher for a $55; a thick, bone-in ribeye? One person isn't eating all of that cut. 32oz or more, I'd think...

 

[TerryP]

I had to look. $140 at Halls Chophouse for a Tomahawk.

 

[rick4bama]

I had to look. $140 at Halls Chophouse for a Tomahawk.

I can't see paying for that bone you can't eat. I wait till I see one on sale because it getting close to that label.

 

[alabama mike]

No, I am not buying it but I would be happy to eat one if you are buying @rick4bama

 

[TerryP]

It's all about the presentation.

I can't see paying for that bone you can't eat.

Don't underestimate the cut: it's a good steak and it's a fun time on the grill or settings like those.

I've never had one at Halls but I saw them bring one out a few years ago. It's a spectacle much like other dining experiences (cooked at the table, etc.)

Steaks are like shoes: you get what you pay for. (Never been a damn thing you could do about the Chef.)

 

[Krimson]

Don't underestimate the cut: it's a good steak and it's a fun time on the grill or settings like those.

I've never had one at Halls but I saw them bring one out a few years ago. It's a spectacle much like other dining experiences (cooked at the table, etc.)

Steaks are like shoes: you get what you pay for. (Never been a damn thing you could do about the Chef.)

Yeah it's a good cut but I'm buying a thick cowboy, same cut without the extra bone. Tomahawk is difficult to cook as well unless you have a large grill and/or cast iron pan.

 

[ElephantStomp]

Tomahawks are for show. But, the show can bring you a lot more in a restaurant and as a cattle rancher selling cattle for meat, a person can get a few hundred more per half beef. I”m with @Krimson cowboy cut is my go to

 

[TerryP]

Yeah it's a good cut but I'm buying a thick cowboy, same cut without the extra bone.

Oh yeah! That's why I mentioned it in the first place.

Tomahawk is difficult to cook as well unless you have a large grill and/or cast iron pan.

Big ass cast iron pan!

t's a fun time on the grill

I should have been more clear. I'm not talking about your $19.99 grill found on top of the aisles at the Pig.

That afternoon it was grilled on a setup the guy made from an old metal barrel most use for burn barrels. I don't know what was in it originally. That build was all him...cutting it in half, adding hinges and handles, smoke stack, grill racks, thermometer, etc. Hell of a set up...and a shit load of fuel to get it going. I don't know...maybe three feet or more wide, a foot and a half deep? Typing that, I think it's bigger.

On the other hand, I didn't eat any at another gathering last year. That guy bragged about cooking the Tomahawk on his fire pit before the final plans were set. My appetite for his steak ended before his final plans were set. The set up looked cool. But. There was no way to control the temp.

I have beef ribs on the menu again today. And, to be frank, if I were to cook either today? I'm likely searing it as well as I can and then it's headed to the oven...wrapped a lot like I would a slab of ribs.

"Lo and slo."

 

[TerryP]

Tomahawks are for show. But, the show can bring you a lot more in a restaurant and as a cattle rancher selling cattle for meat, a person can get a few hundred more per half beef. I”m with @Krimson cowboy cut is my go to

If we're honest a Cowboy is for show as well even if the bone is only 5-6" long versus the 8-12" or so I normally see with Tomahawks.

On another note: To me, it seems a bit of a waste of time to pull out a serving platter normally used for things like a whole turkey and it's just for one steak (that still doesn't quite fit.)

(Makes me wonder how a Cowboy steak would be in a Dutch Oven.)

 

[Krimson]

Tomahawks are for show. But, the show can bring you a lot more in a restaurant and as a cattle rancher selling cattle for meat, a person can get a few hundred more per half beef. I”m with @Krimson cowboy cut is my go to

Mine too

 

[Krimson]

If we're honest a Cowboy is for show as well even if the bone is only 5-6" long versus the 8-12" or so I normally see with Tomahawks.

On another note: To me, it seems a bit of a waste of time to pull out a serving platter normally used for things like a whole turkey and it's just for one steak (that still doesn't quite fit.)

(Makes me wonder how a Cowboy steak would be in a Dutch Oven.)

I don't know, I like bone in steak. Does it really change the flavor? Probably not, maybe it's the primal feeling of gnawing the meat off the bone . Whatever it is I like it with steaks, pork chops, ribs, etc. A Cowboy cut doesn't have to be gaudy like a Tomahawk either. I like mine an inch and a half thick. Usually cook them on the grill for time reasons but if I'm doing one or two they're going in a cast iron pan.

Got jerk chicken with black beans, rice, and salad tonight.

 

[TerryP]

@Krimson what gave you the impression I didn't like bone-in steak?

 

[Krimson]

@Krimson what gave you the impression I didn't like bone-in steak?

Nothing, you just said cowboy was for show and I was saying it wasn't about show for me it was more the taste/experience.

 

[TerryP]

Nothing, you just said cowboy was for show and I was saying it wasn't about show for me it was more the taste/experience.

Oh, okay. I didn't mean to imply that, but I did, sort of. It's a show piece when served in my view. But, like what we've talked about, a good steak.

-Cowboy: good meal, good presentation with the bone.
-Tomahawk: good meal, far too much presentation with the bone.

I guess the only thing I'm habitually purchasing that's boneless would be chicken breasts.

 

[rick4bama]

I'm about to ask some here about a none food items!

 

[TerryP]

I'm about to ask some here about a none food items!

I have so much shit I don't know where some of it is.