Alt Names: Tomahawk Steak, Tomahawk Chop, Cowboy Ribeye
French: Steak tomahawk | Spanish: Tomahawk
THE BASICS & BEYOND
The tomahawk steak is actually a ribeye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look, which resembles a Native American tomahawk. As a bone-in ribeye offshoot, the ultra-tender tomahawk offers tremendous flavor along with a distinctive, wow-factor presentation.Schedule A Cutting
Dave Cuntz, Sterling Silver Signature Chef
“I use Sterling Silver because of how it performs. When you want the best beef, you get the best beef.”
If your guests appreciate bone-in steaks such as the t-bone or porterhouse, they’ll love the tomahawk. The large exposed bone makes for a dramatic table presentation and provides an exciting experience for your customers.
Grill / Broil / Smoke / Roast / Sous Vide
In The Kitchen
Reviewing the Round Primal | Listen Now!
Chef Pete Geoghegan has taken us from the front to the back of the cow in his informative, 10-part look at beef primals. Now, he tackles the final primal with a robust review of the round. This lean, well-worked muscle features many economical cuts that, with some effort, can result in delicious dishes with incredible beef flavor.
A Recap of Our 2023 Signature Chef Dine-Around
Recently, we invited our Sterling Silver Signature Chefs on a tasting journey to explore traditional flavors, trending ingredients and unique preparation methods while enjoying beef up and down the menu. We ventured to beautiful Vancouver where we indulged on global cuisines in all types of settings, from street food to fine dining. Here’s a look at the specialty fare we experienced.
Dining Trends in 2023
From Lebanese fare to TikTok, here’s what 2023 looks like when it comes to menus, restaurants and beef.
Loin Primal Culinary Chat with Chef Michael Siehien | Listen Now!
Chef Michael Siehien, long-time Sterling Silver Signature Chef and owner of the Bedford Social Club in Bedford, Virginia, joins Chef Pete Geoghegan on the latest episode of In The Kitchen With Sterling Silver to discuss preparing and serving the wonderful, mouth-watering cuts of the loin primal.
A Look Into the Loin Primal | Listen Now!
Containing special cuts like T-bones, porterhouses, tenderloins, sirloins and strip steaks, the loin is our next spotlight primal. As our ten-part series continues on In The Kitchen With Sterling Silver, Chef Pete Geoghegan goes in-depth on a primal filled with steakhouse classics, as well as other intriguing cuts.
Tips for Attracting and Retaining Staff
From a balanced schedule to granting days off, there are many ways you can keep your staff happy and new hires coming in. Though resources might make some of these difficult, even one can go along way.
The Ever-Changing Habits of the Average Diner
Dining habits have undergone a significant shift in recent years due to the pandemic, generational ideologies and new technologies.
Rib Primal Culinary Chat with Chef Nick Unangst | Listen Now!
In the latest episode of In The Kitchen With Sterling Silver, Chef Nick Unangst, advisor and partner with SERG Restaurant Group in Hilton Head, South Carolina, as well a Sterling Silver Signature Chef, joins Chef Pete Geoghegan to discuss some tantalizing ways to prepare and menu cuts from the rib primal.
Follow us for more great inspiration
Get the Goods
Our PodcastSUBSCRIBE & LISTEN NOW
Hosted by Chef Pete Geoghegan