To cut a tomahawk steak after cooking, you'll want to remove the bone first, then slice the meat against the grain. Here's a detailed guide:
Step-by-Step Guide to Carving a Tomahawk Steak
-
Remove the Bone:
- Place the cooked tomahawk steak on a cutting board.
- Carefully slide your knife between the meat and the rib bone. Run the knife along the bone to detach the meat completely. The bone can be saved for making stock or broth.
-
Remove Excess Fat (Optional):
- If there's a thick layer of exterior fat you don't want to eat, trim it away with your knife. Some people enjoy the flavor of the fat, so this step is entirely based on personal preference.
-
Slice the Meat Against the Grain:
- Identify the direction of the muscle fibers (the grain) in the steak.
- Slice the steak perpendicular to the grain. This shortens the muscle fibers, making the meat more tender and easier to chew.
- Since tomahawk steaks are thick, you can angle your knife at approximately 45 degrees (cutting on a bias) to create wider, more visually appealing slices. Aim for slices about 1/4 to 1/2 inch thick.
-
Serving:
- Arrange the sliced steak on a serving platter.
- Optionally, you can place the rib bone back on the platter for presentation.
- Serve immediately.
Key Considerations:
- Sharp Knife: Use a sharp knife to ensure clean and even slices. A dull knife will tear the meat and make it more difficult to carve.
- Cutting Board: A stable cutting board is essential for safety and precision.
- Resting the Steak: Before cutting, make sure the steak has rested for about 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
By following these steps, you can effectively carve a tomahawk steak and enjoy its delicious flavor and impressive presentation.
