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A tomahawk steak is an awe-inspiring cut of meat.
Really, it’s just a ribeye – bone-in, mind you – but the bone extends for a good 8-10 inches. It’s also known as a cowboy steak. Left on intentionally, it serves a decorative purpose but is also said to impart additional flavor and complexities.
At Hacienda del Sol, the culinary team takes what they do mighty seriously. From the extensive and popular Sunday brunch to the recent City of Gastronomy approved Heritage Foods Festival, if it’s food and it’s coming out of the Hacienda del Sol kitchen, you can be assured it’s well-prepared and made from the best ingredients they can get their hands on. The tomahawk steak is no exception.
“The marbling in the meat creates a very flavorful, tender and succulent steak,” said Hacienda del Sol executive chef Bruce Yim. “Some maitre d’ butter, salt, and pepper is all I feel is required.”
Beginning with a 44-48 ounce cut of USDA prime ribeye, the tomahawks are butchered in house and grilled on a wood burning stove using oak, which burns hotter and longer. The steaks are promptly served with a choice of two sides and sauce. Sides include sauteed mushrooms, broccolini, haricot vert, potato puree, truffle Parmesan fingerling potatoes, heirloom carrot, and green chile grits. Available sauces include Bordelaise and Béarnaise.
Of course, a 44-48 ounce cut of anything is a large amount 0f food. In fact, it makes for a perfect dish to be shared.
For that reason, Hacienda del Sol offers a shared 40-ounce tomahawk steak date night special any night of the week. The special includes two sides and a bottle of sommelier selected red or white wine.
And if you’re considering the date night special, might as well make a night out of it. Through October 31, book a room with promo code DATENIGHT and the tomahawk steak date night special is free. Ahem, ‘included.’
Hacienda del Sol is located at 5501 N. Hacienda del Sol Road. For more information, visit haciendadelsol.com. Reservations can be made by calling (520) 529-3500.
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