Tomahawk Ribeye

"Puma Steak". AKA Tomahawk Ribeye. 

"Puma Steak". AKA Tomahawk Ribeye. 

You could kill a puma with that steak!
— Lead Butcher, Chad Smith.

1907 Meat Co. Owner Adam Gribben, Chef Matt Buechele and Technologist Chris Peters got together Sunday night to test their grilling chops with a Tomahawk Ribeye, or a Puma Steak, as Lead Butcher Chad dubbed this piece of meat that weighs more than 2 lbs. When a puma is coming at you, do you want a pork chop or a Tomahawk Ribeye? 

Tomahawk

From Wikipedia: A tomahawk is a type of single-handed axe from North America, traditionally resembling a hatchet with a straight shaft. The name came into the English language in the 17th century as an adaptation of the Powhatan (Virginian Algonquian) word.

Tomahawks were general purpose tools used by Native Americans and European colonials alike, and often employed as a hand-to-hand or a thrown weapon. The metal tomahawk heads were originally based on a Royal Navy boarding axe and used as a trade-item with Native Americans for food and other provisions.


Puma

From Wikipedia: The puma is a large, secretive cat. They are also commonly known as cougars and mountain lions, and are able to reach larger sizes than some other "big" cat individuals. Though despite their large size, it has been believed that they are more closely related to smaller feline species. There are 7 subspecies of puma, all of which have similar characteristics but tend to vary in color and size. Pumas are thought to be one of the most adaptable of felines on the American continents, for the fact that they are found in a variety of different habitats unlike other various cat species.


We do not promote the needless killing of pumas. But if a puma was bearing down on you, the tomahawk ribeye should be your meat weapon of choice. That thick rib bone with 2+ pounds of meat on the end would get that pumas attention. One way or another. 

Here's how we grilled and enjoyed our "puma steak."

This grass fed Tomahawk Ribeye is sourced from Thomas Land & Cattle, Meno, OK.

Large sized hand for reference. We forgot to get the weight but I think this one was well over 2 pounds.

Large sized hand for reference. We forgot to get the weight but I think this one was well over 2 pounds.

Let the steak come to room temperature while you prepare the grill. If you can, use high heat on one side and low heat on the other side. 

Himalayan pink salt and pepper. Lots of it.

Himalayan pink salt and pepper. Lots of it.

Yes yes, we know. Rusty grates. It's what we had. But look at the puma steak!

Yes yes, we know. Rusty grates. It's what we had. But look at the puma steak!

Sear the steak on the hot side of the grill.

Big steaks go with big beers. Well, excuse us for the one on the left but you'll need a strong sipper because the puma steak takes a lot of time on the grill.

Big steaks go with big beers. Well, excuse us for the one on the left but you'll need a strong sipper because the puma steak takes a lot of time on the grill.

The ambient temperature outside. We "love" Oklahoma summers.

The ambient temperature outside. We "love" Oklahoma summers.

Tongs are mandatory for a steak this large. Get that fat cap crispy with this side hold.

Tongs are mandatory for a steak this large. Get that fat cap crispy with this side hold.

A proper meat thermometer is mandatory for a tomahawk ribeye. After you sear one side, use the cooler side of your grill to let this slowly cook to temp.

A proper meat thermometer is mandatory for a tomahawk ribeye. After you sear one side, use the cooler side of your grill to let this slowly cook to temp.

While you're waiting throw some sausages on the grill for your first meat course. 

While you're waiting throw some sausages on the grill for your first meat course. 

Temps are also important for sausages. Get that pork up to temp. 

Temps are also important for sausages. Get that pork up to temp. 

There is no such thing as the "finger test" when it comes to checking the doneness of a puma steak (Tomahawk Ribeye).

There is no such thing as the "finger test" when it comes to checking the doneness of a puma steak (Tomahawk Ribeye).

Grilling a Tomahawk steak is a real commitment. Let the steak rest before cutting. Ideally in foil. Or parchment paper when you realize you have no foil.

Grilling a Tomahawk steak is a real commitment. Let the steak rest before cutting. Ideally in foil. Or parchment paper when you realize you have no foil.

Yummy

Yummy

Slice and serve. Here's how: