When it comes to cooking a perfect steak, there is a lot to learn. One thing you find out is that there are many different varieties of steak cuts and each one requires a special touch. Buying your standard steak at your regular grocery store probably won’t give you the tenderest cuts. Usually the best quality steaks are available from high quality and speciality butcher shops and stores. Believe it or not, you can even order steak online. But let’s get to the steak of the day, the Tomahawk Steak.

This steak comes to light courtesy of the Bravo TV show, Top Chef - Chicago. One of my favorite shows. It’s down to five chefs now and the first challenge faces the chefs when they are given large slabs of rib racks and told to carve them into individual tomahawk steaks. Then the challenge continues with the guest judge and chef, Rick Tramonto, asks the chefs to cook him the perfect medium-rare steak.

I found some tips on cooking a steak. Try to make sure that your steak is no more than 1.5 inchs thick. You need some streaks of fat in it, it is the melting fat that will help to keep your steak from drying out and keep it moist.

Get your heat high. Season your raw steaks and then let them rest for a few minutes. When you place your steaks on the cooking surface, you want to hear a sizzle. Cook for approximately three to five minutes per side. You can get that nice looking hatch mark by turning the steaks a quarter turn about halfway through the cooking time. You want a medium rare steak to be warm but pink in the center, with an internal temperature of approximately 130 to 135 degrees.

Well it turns out that some of our Top Chef chefs didn’t do so great with their tomahawk steaks. You see, Rick Tramonto isn’t just a great chef, he is also the owner of Tramonto’s Steak and Seafood restaurant, so he knows a good steak when he sees one.

A few chefs were poor butchers and as a result, their tomahawk steaks weren’t so nice to look at and that was what the challenge turned out to be about. The presentation of the steak and not actual cooking of it. Spike ends up winning the challenge and gets the advantage for the elimination challenge which is to have first choice when it comes to the ingredients.

Not surprisingly, Spike goes for the tomahawk steak and scallops (hasn’t he doen scallops before this season?). Finally we get to see the chefs off their teams and back to working just on their own merit. No more of blaming this person and that for the mistakes made in the kitchen, they can only blame themselves if things go wrong.

For once it is a great week with the chefs coming out with great dishes, although I have to admit that is fun when the chefs make dishes that the judges hate. You wonder how on earth they could have gone so wrong! This results in the judges having to be rather nitpicky over the differences in dishes in order to eliminate a person tonight. Although the tomahawk steak was the centerpiece of tonights episode, in the end it can’t always save you. It definitely sounded delicious and I know I’ll be looking for my own tomahawk steak soon. Now if I can just follow my own steak cooking tips, I’ll have a great dinner.

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