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?
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.
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.
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.
Sear the steak on the hot side of the grill.
Slice and serve. Here's how: