Tomahawk steak is an impressive cut. Visually, it’s designed to wow you with the dramatic, axe-like shape created by the long, stripped bone and hefty steak. It’s also a particularly delicious cut thanks to plentiful marbling and great flavor. But all of those features are also what drive up the price of tomahawks.
While a tomahawk is a great special-occasion steak, you don’t always want to pay tomahawk prices. The price can vary wildly depending on where you buy it, the grade of the meat, and any specialty characteristics, with a single steak costing anywhere from $60 to several hundred dollars.
Given that tomahawks aren’t the only occasion-worthy cut out there, I turned to an expert for their underrated pick for a steak that can still make an impression without the astronomical cost.
Credit: Simply Recipes / Getty Images
The Most Underrated Special Occasion Steak Is Top Sirloin
Top sirloin is the way to go, according to Mark Bucher, co-owner of the steakhouse Medium Rare. “It’s an underrated and versatile cut that can work really well for a special-occasion steak,” he said. “With the right preparation, top sirloin can make for a great steak without the higher price of some more well-known cuts.”
Sirloin is a relatively lean cut, whereas tomahawks are known for their intramuscular fat, which contributes to their tenderness. Top sirloin does, however, have a robust, beefy flavor. It may be less rich and buttery than tomahawks, but according to Bucher, “with a little trickery in how it’s prepared, a top sirloin can be nearly indistinguishable from a more expensive cut like a tomahawk in terms of the overall eating experience.”
How To Shop for Top Sirloin
First, make sure you’re buying top sirloin, not a cut generically labeled “sirloin.” Top sirloin is the premium cut from this area of the cow. Top sirloin comes from the upper hip region, while bottom sirloin comes from lower down, closer to the rear leg. Top sirloin is generally more tender because its muscles get less exercise than those in the bottom sirloin. (If you’re not sure, ask at the butcher counter of the grocery store or at your local butcher.)
Next, when you’re buying top sirloin, consider its size. Standard top sirloin is 1 to 1.25 inches thick. Compared to a tomahawk, which is typically 2 to 3 inches thick, that can feel downright puny. Go for a premium, thick-cut top sirloin that’s 1.5 to 2 inches thick for a more impressive steak.
Finally, in keeping with that premium theme, Bucher advises paying special attention to your beef selection. He says, “I’d look for prime or Wagyu top sirloin, as the higher quality and marbling can make a noticeable difference.”
USDA Prime beef is the highest USDA quality grade of beef. Prime top sirloin generally has more intramuscular marbling than Choice or Select beef. Wagyu beef comes from cattle breeds known for their abundant, web-like marbling. Wagyu top sirloin combines the robust flavor of top sirloin with the rich, tender qualities associated with Wagyu, bringing you closer to a tomahawk experience. While these premium selections will increase the cost of your top sirloin, they can still offer excellent value compared to a tomahawk.
The Best Way To Cook Top Sirloin
To get the most out of your top sirloin, Bucher recommends marinating it to add flavor and help tenderize it. (Just don’t poke holes in it during that process.) He also recommends a reverse-sear method. “[A reverse sear] allows you to cook the steak evenly before finishing it with a high-heat sear.” Reverse-searing gives you more control over the final temperature of your steak, which is important with a relatively lean cut like top sirloin. If the goal is to keep it as tender as possible, you don’t want to overcook it.
For this method, after seasoning your steak, cook it in the oven at a low temperature of 225 to 250°F (110 to 120°C). Cook it until it’s 10 to 15 degrees below your desired final temperature. Once it reaches that point, remove it from the oven and move on to searing. In a hot cast iron pan, sear the steak on each side for one to two minutes. You should end up with an evenly cooked (but not overcooked and tough!) interior and a gorgeous, browned crust that will wow your dinner mates.
Read the original article on Simply Recipes
Dining and Cooking