The veal tomahawk chop steak has become a rising star in the world of premium cuts of meat. This impressive ax-shaped cut originates from the rib section and delivers incredibly rich, tender veal flavor.
In this guide, we’ll cover everything you need to know about the veal tomahawk chop from what it is to how to cook it perfectly. Keep reading to become a veal tomahawk expert!
What Exactly is a Veal Tomahawk Chop?
A veal tomahawk chop is a thick, bone-in veal ribeye chop cut in a way that leaves a long, exposed bone resembling the handle of a tomahawk axe. It’s essentially the veal version of a bone-in ribeye or cowboy steak.
The chop contains part of the rib bone as well as a generous portion of the flavorful ribeye muscle. The trademark tomahawk shape comes from “frenching” the bone, or cleaning it of all meat and tissue.
Veal tomahawk chops weigh around 1 pound each and are 2 or more inches thick. Their hefty size makes them ideal for serving 1-2 people.
Where Does the Veal Tomahawk Chop Come From?
The veal tomahawk chop steak stems from the history of beef tomahawk steaks. It’s believed cowboy steaks cooked over open fires on cattle drives developed into the trademark tomahawk shape.
Veal simply puts a delicately flavored spin on this cowboy classic. Veal comes from young calves between 3-12 months old. The animals are fed a specialized milk-based diet which results in pale, fine-textured, mildly flavored meat.
Veal chops display beautiful marbling and rosy pink color. Their tender texture and mild, slightly sweet flavor make veal prized in French and Italian cuisines. The veal tomahawk chop showcases these qualities in an impressively sized cut.
Key Characteristics of Veal Tomahawk Chops
When selecting the perfect veal tomahawk chop, keep these characteristics in mind:
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Thick cut – Around 2 inches or more for plenty of juicy meat.
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Exposed bone – The signature “handle” shape should be well cleaned.
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Marbling – Look for ample thin white streaks of fat throughout the meat.
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Color – Veal has a pale pink hue without signs of browning.
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Weight – Typically 1 pound or more to serve 1-2 people.
Choosing chops that meet these specifications will ensure you get the full experience and flavor of this premium cut.
How to Cook a Perfect Veal Tomahawk Chop
Cooking a veal tomahawk chop allows the subtly sweet veal flavor to shine. Here’s a simple method for perfection:
Ingredients:
- Veal tomahawk chop, 1-1.5 lbs
- Olive oil, 2 tsp
- Kosher salt and cracked black pepper
- Fresh thyme and rosemary (optional)
- Butter, 1 tbsp (optional)
Directions:
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Prep: Pat veal dry and let sit at room temperature for 30 minutes. This helps it cook evenly.
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Season: Coat chop all over with olive oil. Generously season with salt and pepper. For extra flavor, add fresh thyme and rosemary.
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Sear: Heat cast iron or stainless steel pan over high heat until very hot. Add veal chop and sear 4-5 minutes per side until well browned.
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Finish: Turn heat to medium and cook to desired doneness, flipping occasionally. Use a meat thermometer for accuracy.
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Rest: Remove chop and let rest 5+ minutes before slicing. This allows juices to redistribute.
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Serve: Slice against the grain into strips. Top with a pat of butter if desired. Enjoy!
Cooking low and slow brings out the veal’s full flavor. Watch closely to avoid overcooking.
Handy Tips for Grilling Veal Tomahawk Chops
The veal tomahawk’s thick bone gives it a natural advantage on the grill. Follow these tips for perfect results:
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Use indirect heat to cook the inside without burning the outside. Sear briefly over direct heat.
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Remember to season generously before grilling. Use salt, pepper and herbs like rosemary.
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Aim for medium rare by pulling chops at an internal temp of 135°F. They’ll keep cooking during resting.
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Let rest for at least 5 minutes post-grilling before cutting to allow juices to settle.
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Slice against the grain to ensure tenderness. Cut into strips, not wedges, due to the bone.
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Pick a great marinade if desired – tomates, balsamic, barbecue and chimichurri all work extremely well.
Grilling over indirect heat gives a better end result than direct heat alone. A veal tomahawk deserves pampering!
Mouthwatering Ways to Serve Veal Tomahawk Chops
This premium cut deserves an equally special presentation. Dress it to impress with these serving suggestions:
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Herb butter – Top slices with a seasoned butter pat for instant richness.
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Creamy polenta – Pair with soft, savory polenta for comfort food magic.
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Sauteed mushrooms – Earthy mushrooms complement veal’s delicate flavor.
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Wine reduction – A quick red wine pan sauce adds a sophisticated touch.
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Roast vegetables – Roast veggies like squash, carrots and parsnips make homey sides.
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Garlic mashed potatoes – What pairs better with steak than garlicky mashed spuds?
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Shaved truffles – For special occasions, go all out with shaved black or white truffles.
However you serve it, the veal tomahawk chop is sure to be the centerpiece of any meal.
Answers to Common Questions about Veal Tomahawk Chops
If you’re new to cooking veal tomahawk chops, you likely have some questions. Here are answers to some frequently asked questions:
How should I season a veal tomahawk?
Simplicity is best – kosher salt, cracked pepper and fresh herbs like thyme, rosemary and sage suit veal well. Avoid over-seasoning.
What’s the best way to cook a veal tomahawk?
Pan roasting or grilling over indirect heat allows the interior to cook gently without burning the exterior. Sear at the end for a crust.
What temperature should I cook veal chops to?
Veal chops taste best at medium rare, around 135°F internal temperature. Always use a meat thermometer for accuracy.
Can I grill a veal tomahawk chop?
Absolutely! Use indirect heat to avoid charring, then sear briefly over direct heat at the end. Let rest before slicing.
How long should I rest a veal chop after cooking?
Letting it rest 5-10 minutes allows juices to redistribute so they don’t flood out when you cut into it. This keeps the meat tender and juicy.
What sides go well with veal tomahawk?
Buttery mashed potatoes, roasted veggies, sauteed mushrooms and quick pan sauces all make great pairings.
How should I slice a veal tomahawk chop?
Always slice against the grain for tenderness. Cut into strips parallel to the bone instead of wedges.
Can I reheat leftover veal chops?
Leftover veal chops reheat beautifully. Use the oven or a hot pan to warm without overcooking. Add sauce for extra moisture.
Now that you’re a veal tomahawk expert, it’s time to fire up the grill or stove and enjoy this amazing cut of meat! Impress your family or guests with your chops skills.