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Most people think of the tomahawk as just a thicker ribeye with a long bone. What they miss is what the smoke draws out. Not just heat or char, but flavour that lingers. When it’s done right, the crust carries a whisper of wood, the fat takes on a faint sweetness, and the centre stays warm, rich, and clean.
You taste the beef first: dense, savoury, and dry-aged. Then, the smoke begins to surround it. It softens the edges, adds warmth, and leaves just enough on the finish to remind you it was cooked with time, not pressure. With the right wine, such as a deep Syrah or a mature Bordeaux, the pairing becomes seamless.
Sides follow the same rule: charred roots, crisped marrow, nothing wet, nothing soft.
Dubai understands this kind of detail. The best kitchens know when to step back, with no heavy sauces and no unnecessary garnish. In rooms like these, the smoke isn’t a flourish. It’s what ties everything together.
At a Glance:
- A tomahawk cooks slowly because of its thickness and bone retention.
- Cold meat tightens up over flame; tempering ensures an even cook.
- Marinades break surface tension and wash out the fat; coarse salt holds better.
- Smoke at low heat penetrates deep before any bark sets.
- Pulling it at 46–48°C allows for carryover, bringing it up without overcooking.
- A finishing sear at 400°C+ crisps the surface without pushing grey into the centre.
- Slicing against the grain shortens fibres and keeps the bite clean.
- A rested steak reabsorbs its juice; serving it too soon bleeds it straight onto the plate.
What Defines a Proper Tomahawk
A tomahawk only works if the cut is right. Looks alone don’t mean much. A steak can still fall flat, too lean, too soft, or be trimmed without care, even if it carries the bone.
In any kitchen that takes its beef seriously, specific standards are non-negotiable. These are the details that matter:
- The ideal tomahawk is cut from ribs 6 to 12, where the balance of muscle and fat holds firm under smoke. This section delivers the proper density for flavour absorption without compromising structure.
- The bone must be frenched to a minimum of 15 centimeters. That length helps guide even heat through the rib and allows proper grip while turning over the flame.
- Thickness is non-negotiable with a minimum of 5 centimetres. Anything thinner risks drying the centre before the fat softens and bastes the meat from within.
- Dry-ageing between 21 and 30 days brings out depth without collapse. This window allows enzymes to concentrate flavour and tighten texture without tipping into gaminess.
- Even marbling across cold, firm grain shows the cut can hold up. The fat cap should be white, solid, and clean; never loose or bleeding into the lean.
At DOORS Dubai, every tomahawk served starts with these exact standards.
Preparing for the Smoke
When the tomahawk isn’t properly tempered, the flavour lands unevenly. Some bites leave a lasting impression, while others fall flat. The crust tastes rough instead of crisp, and the fat never quite wraps around the meat the way it should. There’s no clean finish, just a muddled chew that lingers for the wrong reasons. You’ll notice the difference in the first slice.
Surface prep is where the clarity begins. The steak is rested until the fat softens just enough to carry flavour, not leak it. The exterior is completely dry, so the smoke holds without turning bitter. Salt is measured. Nothing more. The point is to let the beef show through, not mask it.
Achieving this balance requires more than just a thermometer and a grill. That’s why it’s rarely pulled off at home and always worth ordering when it’s done correctly. At Dubai Steaks, this part never gets rushed.
Essentials Before the Smoke:
- Salt: Maldon sea salt is preferred for its clean, crumbly texture, or Himalayan pink salt for a denser, mineral-rich touch.
- Pepper (optional): Freshly ground Tellicherry or Kampot is added sparingly just before grilling. Some chefs skip it entirely if the dry ageing is sufficiently deep.
The preparation doesn’t end here. Before the steak meets the heat, a few essentials must be in place.
1. The Surface Must Be Set
A tomahawk that’s air-dried for 12 to 24 hours develops a firm, dry exterior. This is what lets the smoke cling instead of sliding off. If skipped, the bark turns uneven, the flavour doesn’t hold, and the crust feels soggy.
Tempering it for 90 minutes before the grill ensures the inside cooks evenly. Without that rest, the centre stays cold and undercooked while the outside rushes ahead. When done right, every bite is warm edge to edge, with clean smoke in every layer. The kind of steak you would order from the DOORS Dubai menu.
2. Salt, Not Rubs
Only the finest salt, such as Maldon or Himalayan, is used on this cut. Applied 45 minutes before, it seasons from within. The result is balanced, beef-forward, and layered.
Overseasoning or using rubs dulls the dry-aged flavour. You’ll notice it in the crust; it hardens, tastes briny, and competes with the fat.
3. Ready for Smoke
When the prep is exact, the cut handles itself with no oil, no sugar, and no early sear. Fat renders, the bone conducts heat, and the smoke builds depth without bitterness.
What arrives at the grill should feel dry to the touch, the grain visible, the surface tight. When that’s right, the flavour holds. The crust is even, never scorched. The interior stays warm and clean.
Smoking the Tomahawk Done Right
This is the quiet part of the cook. Smoke is a subtle ingredient. Rush it, and you miss its depth. Push too much heat, and you char the crust while the fat stays stubborn. Here's how the tomahawk lands at the table:
- Grilled Over Low, Indirect Heat
Never rushed over fire. The steak is smoked gently to bring out its depth without ever tasting scorched. - Pulled at Precisely 46–48°C
Cooking at this temperature leaves just enough room for a clean, high-heat sear that finishes the cut without toughening the centre. - Rest, Always
Every steak pauses before it’s plated. That window lets the juices settle and ensures consistency across every slice. - Seared to Order, Never Pressed
Each tomahawk is placed over a cast-iron pan or flame for no more than 90 seconds per side. No pressing or second turn. Just a crisp, clean crust. - Lifted by the Bone
The bone stays clear of open fire. If there’s a flare, it’s repositioned, not left to burn. That’s how the fat stays sweet and the crust remains intact. - Served With Bone Marrow and Smoked Salt
On the plate: rendered marrow, slow-cooked till spoonable. A side of house-smoked salt. A bold glass of Syrah deepens the richness, while Château Kefraya adds earthy notes and subtle spice. Both are poured generously at DOORS Dubai.
Where to Taste Steak at Its Highest Standard
When this steak arrives at DOORS Dubai, you notice the aroma first. Deep, dry-aged, with a clean layer of smoke. The bone-in cut sits on a warm wooden board, thick, even, and rested. Nothing on the plate feels rushed or showy.
The bark cracks lightly under the knife, holding in just enough juice. Inside, it’s warm all the way through. You won't find any cold spots or grey edges. Just clean beef, gently smoked, with fat that’s been given the time to baste from within.
There’s a reason it never needs to be introduced to the regulars. At DOORS Dubai, this is the one they come back for. Reserve your table, and try it for yourself.
FAQs
Q. What makes a tomahawk steak different from a standard ribeye?
A. The tomahawk is cut with the full rib bone left intact, typically 15cm or more. It isn’t just for appearance. The bone helps conduct heat, the fat remains undisturbed, and the flavour runs deeper than any trimmed ribeye.
Q. Why is the steak air-dried before cooking?
A. Air-drying for 12–24 hours draws out surface moisture, allowing the smoke to settle rather than slide. You’ll taste it in the crust—firmer, more developed, with a flavour that sits longer on the palate.
Q. Is a tomahawk steak only seasoned with salt?
A. Yes. At this calibre, less is more—coarse sea salt. Sometimes, a hint of freshly cracked Tellicherry pepper brings out the depth of the beef without interfering with its natural ageing or the smoke.
Q. Why is resting the steak before serving essential?
A. Resting lets the muscle relax and the juices redistribute evenly. Without it, the texture suffers and the flavour escapes. At DOORS Dubai, the steak rests until the marrow has settled and the bone has cooled just enough for carving.
Q. What should I drink with a tomahawk this rich?
A. A bold red, such as Syrah, Barolo, or a Bordeaux blend. At DOORS Dubai, the team often recommends a pour of Château Kefraya or something with tannin and spice to complement the smoke, salt, and marrow.
