A Prelude to My First Tomahawk Steak

Anyone who knows me, knows I love a good steak. Heck, who am I kidding I love all beef.  I love beef so much that every time I sip a glass of Cabernet, my mouth instinctively salivates as my taste buds reminisce over a perfectly cooked Filet Mignon (often with blue cheese).

I know this love affair with beef started when I was a child at my grandmother’s dinner table over a pot roast.  Boy she made the best pot roast.

When I grew up and went off to college and came back to her house for visits, she would always ask me what I wanted for dinner.  My reply was always the same, “Your pot roast Grandma, no one makes a pot roast like you do!”  She would always laugh and roll her eyes. “Don’t you want anything special honey?” she would always ask.  “Your pot roast is special Grandma.”   Growing up as she did during the Great Depression in a large family of siblings, she learned the art of transforming the toughest, cheapest cuts of meat into something not only edible but truly delicious.  For her it may have been out of necessity, but for me it was that one secret ingredient she added that forever branded my sense memory, making me a life long meat enthusiast. That ingredient…Love!

And so it goes for so many of us “Foodies”.  It’s not just the flavor, the quality ingredients, the excellent preparation and presentation of a dish that makes it wonderful, but the muscle memory of the first time we caught the magical aroma or taste of a particular dish combined with an event, a place or a person. They all swirl together imprinted in our brains with precious memories that come floating to the surface with each bite.   Not everyone experiences food this way and those who don’t, simply don’t understand.  We aren’t food snobs, we are the kids in the corner humming and singing while eating, not to the food, but to a memory being savored.  Whether it’s a ½ inch skillet steak at Waffle House reminding me of a long past perfect first date, or pot roast allowing me to sit in the my grandmother’s kitchen and talk to her again, these food memories are nothing short of magical.

What does all this have to do with Tomahawks steaks?

Well, I’ll tell you.  When our owner Theo told me he wanted to serve something really special for Father’s Day…a Tomahawk steak, I saw a familiar look on his face.  His eyes drifted ever so slightly away and out of focus and then smiled at me from the inside out as he excitedly described the majesty of a perfectly cooked Tomahawk steak.  I knew there was a cherished memory behind that look of a person or place I may never know. But I did recognize that look and it made me want to try this steak.  You see, for all my self-professed meat loving, I’ve never tried one.  Ohh I’ve seen them lovingly tempting me in the “meat” window of San Francisco’s famed Harris’ Steakhouse so many years ago, but, I’ve never taken the plunge.

What exactly is a Tomahawk steak you ask?

You probably think a Tomahawk steak is a steak you’ve heard of but haven’t actually eaten? There is no need to second guess yourself, few people have tried a Tomahawk, and if you had you certainly wouldn’t have forgotten, as it is the ultimate ‘wow-factor’ steak. Named because it allegedly resembles the Tomahawk axe, Tomahawk Steak is making a comeback in upscale steakhouses across America. The Tomahawk steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left on. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of sweet rich flavor when cooked, as flavors are released from both the huge bone, and inter-muscular fat during roasting.

Treat Dad like the King he is this Father’s Day!

That’s right, for one day only and thanks to Theo, our Chefs will be throwing caution to the wind and serving up these ginormous (yes that’s a word) 32oz steaks fit for a King. And even better yet and again thanks to Theo, at price we can afford.  This Father’s Day for Brunch from 10am to 1pm Dad can feast on a special brunch of Tomahawk Steak and Eggs complete with 2 eggs “his way”, breakfast potatoes and toast for only $50. Or, for dinner until 11pm a Tomahawk Steak served with roasted root vegetables, yucca fries and Chimichurri sauce (on the side of course) for only $59.  These steaks are limited so be sure to make reservations (386-402-8861) for your Tomahawk steak in advance.

Where will I be on Father’s Day?

I’ll be at Flagler Tavern with Mark, having my first Tomahawk steak and making new memories.  I hope you will join me.

Food for Thought —
Elaine