If you’re a meat lover, you’ve probably heard of the famous Tomahawk steak. But have you ever tried its veal counterpart?
The Veal Tomahawk Chop Steak is a bone-in rib chop that’s cut in a way that gives it a distinctive “handle.” This cut of meat is perfect for grilling, frying, or barbecuing, and it’s known for its succulent and juicy texture.
In this article, we’ll explore everything you need to know about this delicious cut of meat, from its origins to how to cook it to perfection.
So grab your apron and let’s get started!
What Is A Veal Tomahawk Chop Steak?
As mentioned earlier, the Veal Tomahawk Chop Steak is a bone-in rib chop that’s cut in a way that gives it a distinctive “handle.” This cut of meat is taken from the rib roast, with the eye of the meat in the middle.
Veal is the meat of calves, and most veal calves are processed at about 10-12 months. This makes veal meat more tender and has a lighter color, finer texture, and smoother taste compared to beef from older cattle.
The Tomahawk cut is named after its resemblance to a tomahawk axe, with the bone frenched to give it its distinctive shape. This cut of meat is usually larger than other cuts, weighing around 14-16 ounces.
The Origins Of The Veal Tomahawk Chop Steak
The origins of the Veal Tomahawk Chop Steak can be traced back to the history of the Tomahawk steak, which is said to have originated from the Rio Grande cattle drives. During these drives, cowboys used Mexican spices to flavor their meals, and the long rib bone that was flayed of its meat gave the steak its distinct hatchet or tomahawk appearance.
The Veal Tomahawk Chop Steak is a more recent variation of this classic cut, made from veal instead of beef. Veal is known for its tender and delicate flavor, making it a popular choice for fine dining restaurants.
To create the Veal Tomahawk Chop Steak, the butcher takes a bone-in rib chop from the veal rib roast and frenches the bone to give it its distinctive handle shape. The eye of the meat is left in the middle, creating a juicy and flavorful cut that is perfect for grilling or roasting.
The Veal Tomahawk Chop Steak is a larger cut compared to other chops, weighing around 14-16 ounces. It is often served as a single portion due to its size and richness, making it a popular choice for special occasions or decadent meals.
How To Choose The Best Veal Tomahawk Chop Steak
When choosing the best veal tomahawk chop steak, there are a few factors to consider. First and foremost, size matters. Look for a shorter bone and plenty of meat to make the most of your money. The tomahawk chop steak should be large enough to feed 2-4 people comfortably.
In addition to size, marbling is also an important factor to consider. Just like with a ribeye steak, the veal tomahawk chop should have excellent marbling throughout every centimeter. Look for bright white lines running through the meat, as this is fat that renders down and adds flavor and tenderness to the meat as you cook it.
If you plan on grilling your veal tomahawk chop steak, pay extra attention to the marbling. The marbling will keep the meat tender instead of drying out on the grill. However, if you prefer a different cooking method, such as low and slow followed by searing in a hot pan, make sure to follow the appropriate steps.
Finally, make sure to have a good meat thermometer handy to check the internal temperature of the chop. The ideal temperature range for a veal tomahawk chop steak is between 130-145°F (44-62°C). And don’t forget to let your meat rest for 5 minutes prior to slicing to allow it to retain its natural juices.
By considering these factors when selecting your veal tomahawk chop steak, you can ensure that you’ll have a delicious and satisfying meal.
How To Cook A Veal Tomahawk Chop Steak
Cooking a Veal Tomahawk Chop Steak is a simple process that requires some basic grilling skills. Here’s how to do it:
1. Preheat your grill: Heat up your grill for direct and indirect cooking. Get the direct section of your grill nice and hot about 450-550°F (230-285°C).
2. Season the meat: Brush the veal tomahawk chops evenly with 2 tbsp (30 mL) of olive oil. Season to taste with kosher salt and freshly ground black pepper.
3. Grill the vegetables: Grill the onions, garlic, peppers, and grape tomatoes for 3 to 10 minutes until lightly charred and blistered. Skewer the grape tomatoes and garlic cloves as it will be easier to turn on the grill.
4. Make the tomato sauce: Heat the cast iron pan over medium high, add 2 tbsp (30 mL) of olive oil. Sauté the charred onions, garlic, and peppers for 1 to 2 minutes, stirring occasionally. Reduce heat to medium low, add the tomato puree, dried oregano, and balsamic vinegar. Bring to a low boil, simmer on low for 5-10 minutes, stirring occasionally.
5. Grill the meat: Get your grill back to high heat, about 550-650°F (285-345°C). Sear the veal for 3 to 5 minutes per side. Remove from direct heat to indirect side of the grill, close lid and cook for 10 minutes.
6. Add sauce and cheese: Open grill lid and top each chop with 3 to 4 tablespoons of reserved fire roasted tomato sauce. Top with 2 slices of burrata cheese per chop, drizzle with olive oil and close lid and continue to cook for 5 minutes for medium rare to medium doneness, 130-145°F (44-62°C) and the cheese is warmed.
7. Rest before serving: Remove from grill and cover loosely with a piece of aluminum foil and rest for 5 minutes before slicing.
It’s important to note that larger cuts of veal may require longer cooking times, so use a meat thermometer to ensure that the internal temperature of your steak reaches at least 140-145 degrees Fahrenheit before serving.
Serving Suggestions For Veal Tomahawk Chop Steak
When it comes to serving Veal Tomahawk Chop Steak, it’s best to keep it simple and let the meat speak for itself. Here are a few serving suggestions to make the most out of this delicious cut of meat:
1. Classic sides: Serve the steak with classic sides like roasted potatoes, sautéed green beans, or a simple salad. The simplicity of these sides allows the flavor of the steak to shine.
2. Herb-infused sides: As mentioned earlier, herbs like sage and rosemary pair well with Veal Tomahawk Chop Steak. Consider serving the steak with herb-infused sides like roasted garlic mashed potatoes or sautéed mushrooms with thyme.
3. Grilled vegetables: Grilling vegetables like zucchini, eggplant, and bell peppers alongside the steak adds a smoky flavor and enhances the overall meal.
4. Wine pairing: Pairing wine with your Veal Tomahawk Chop Steak can elevate the dining experience. A full-bodied red wine like Cabernet Sauvignon or Malbec pairs well with this cut of meat.
5. Garnish: Top the steak with a pat of butter or a drizzle of olive oil for added richness and flavor.
No matter how you choose to serve it, Veal Tomahawk Chop Steak is a delicious and impressive cut of meat that’s sure to impress your guests.
Tips For Perfecting Your Veal Tomahawk Chop Steak
Cooking a Veal Tomahawk Chop Steak can be intimidating, but with the right technique and tools, you can easily achieve a perfectly cooked and delicious meal. Here are some tips to help you perfect your Veal Tomahawk Chop Steak:
1. Season generously: Season your steak with salt and pepper before cooking. Use approximately 1 teaspoon of salt and pepper per pound of steak, getting the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
2. Use the reverse-sear method: For a steak that is over two inches thick, thermal considerations come heavily into play. Cooking the steak in a grill that is only 250°F (121°C) will heat the inside of the steak very evenly, giving us more chance at an edge-to-edge pink finish. Once your steak reaches a temperature about 20°F (11°C) below your desired doneness, you’ll want to get your sear going! Heat your grill to high and sear the steak to give it a tempting, tasty crust.
3. Use a meat thermometer: A meat thermometer is essential to ensure that your steak is cooked to perfection. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
4. Let it rest: Once your Veal Tomahawk Chop Steak is cooked to perfection, remove it from the oven or grill and let it rest for at least 10-15 minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
5. Invest in quality tools: Investing in quality tools such as a digital instant-read thermometer and a Thermapen®® Mk4 can make all the difference in cooking the perfect Veal Tomahawk Chop Steak. These tools read fast and accurately, ensuring that your steak is cooked to perfection every time.
By following these tips, you can cook a mouth-watering Veal Tomahawk Chop Steak that’s sure to impress your guests or satisfy your cravings.
