The tomahawk ribeye is an impressive cut of meat. It is instantly recognizable by the extended, handle-like bone, which gives the cut its name. Cooking tomahawk steaks on a charcoal grill at home is relatively easy and makes for a delicious and eye-catching meal.

What Are Tomahawk Steaks?

The tomahawk is technically the same cut of beef as a ribeye. Both come from the rib area of the cow, but a tomahawk is specially trimmed to leave about 5 inches of rib bone intact. This method of trimming, called “Frenching,” is the same technique used to create a rack of lamb. 

Tomahawks are typically taken from the loin of the cow, which is composed of two muscles that run along the spine. It is the same cut used for t-bone steaks and porterhouse steaks. 

Where Does the Name Come From?

In the United States, the tomahawk steak can be traced back to the Texas Cattle Drives of the 1860s. Cowboys prepared steaks in this manner and found they resembled a Native American hatchet, or “tomahawk.”

Since the tomahawk is a distinctly American item, the steak is not called this in other parts of the world. In Australia and New Zealand, for example, the bone-in steak is simply called a “ribeye.” When the bone is removed, it is known as a Scotch fillet or Whiskey fillet. In Great Britain and France, it is most often referred to as a “côte de boeuf.” 

Is Tomahawk Steak Expensive? 

Yes, tomahawk ribeyes are one of the more expensive cuts of steak. A high quality, 40 oz tomahawk steak can cost about $100-considerably more than a boneless ribeye. 

Many chefs will tell you that the addition of the rib bone adds richness and complexity to the end flavor; and others will say the only difference it makes is in the final appearance. 

So, are tomahawk steaks really worth it?

The flavor and texture of the meat is certainly worthy of a higher price tag, but the true value of the tomahawk seems to lie in its “wow-factor” appearance. The tomahawk has become such a status symbol, in fact, that some individuals are shelling out as much as $2000 for a gold-leafed version offered by Chef Salt Bae in Britain. 

While the gold-leafed tomahawk might be taking things a little too far, we feel the long bone ribeye on its own is worthy of a special dinner. In the end, the extra cost of the tomahawk depends on your end goal: if you want taste AND pizzazz, a tomahawk checks all the boxes. 

How Do You Cook a Tomahawk Steak?

Tomahawk steaks are thick and generally weigh between 35 and 45 ounces. Because of their size, you may be tempted to cook your steak in the oven. While this is certainly an option, tomahawks are truly at their best when grilled on a charcoal grill.

Grilling tomahawks is actually quite easy. Salt and monitoring are all that is required.

If you do not have a charcoal grill, you can obtain a similar result by searing your steak in a cast iron pan on high heat. 

Tomahawk Grilling Steps

Allow your steaks to come to room temperature. Preheat your grill to high heat. Make sure it is clean and lightly oiled.

Meanwhile, season your tomahawk on all sides with a good amount of salt. Place the steak over direct heat and sear for a few minutes on each side. Move to indirect heat and cover. Flip the steak every few minutes and continue cooking until you reach an internal temperature of 135 degrees fahrenheit (medium rare).

Wrap your steak in aluminum foil and let it rest for fifteen minutes. Cut against the grain to serve.

What Should I Eat With My Tomahawk Steaks?

You will be surprised how buttery and flavorful this cut of meat is, seasoned only with a little salt. Complement its richness with a smoky Cabernet, roasted brussels sprouts, and garlic mashed potatoes. 

Where Can I Buy Tomahawk Steak?

Long bone ribeyes can be found in the butcher section of many grocery chains, or in specialty shops. For the highest quality tomahawk steaks, you can visit Texas de Brazil’s online butcher shop. We offer USDA Choice tomahawks and picanha, Australian rack of lamb, and other specialty cuts of meat. Order a curated box or a la carte today.

Texas de Brazil inspired Steakhouse Garlic Mashed Potatoes

Garlic mashed potatoes are a staple of the Brazilian steakhouse, and for good reason. They are pure comfort food, with a creamy texture and buttery, tangy flavor. This garlic mashed potato recipe uses buttermilk, parmesan cheese, and loads of garlic. We promise, this will be your go-to recipe for mashed potatoes, whatever the occasion. 

What Kind of Potatoes Should I Use?

You can use whatever potatoes you like: Yukon gold, russet, or red potatoes all do nicely. For this mashed potato recipe, we are using russet potatoes that have been peeled and boiled in salt water. 

We find russets work best if you’re going for a creamier texture. If you’d rather have a chunkier texture or leave the skins on your potatoes, you can try red or Yukons. The same steps in the recipe still apply. 

Can I Make a Dairy-Free Version?

Yes, you can substitute the parmesan cheese, butter, cream, and buttermilk in this recipe with equal amounts of dairy-free alternatives. Cashew-based cream cheese and soy-milk will work nicely and add a hint of nuttiness to mimic the parmesan. Miyoko’s also has an excellent dairy-free butter that melts just like the real thing. 

What Can I Use If I Don’t Have Buttermilk?

Buttermilk is easy to make: simply mix 1 tablespoon of vinegar or lemon juice with 1 cup of your milk or cream. The percentage of milk fat does not matter. You can also do this with your non-dairy milk (see above).

If you do not have the above ingredients or simply prefer to leave out the buttermilk, you can substitute plain milk, half and half, or heavy cream in your steakhouse mashed potatoes. For added tang, use plain greek yogurt or sour cream thinned with water or milk.

Steakhouse Garlic Mashed Potatoes

Prep time: 10 minutes Cook Time: 20-30 minutes Yield: 10 servings

Ingredients:

• 4 lbs russet potatoes 
• ½ cup buttermilk
• 6 cloves garlic
• 2 tablespoons sea salt
• 1.5 cups heavy cream or half and half
• ¾ cups grated Parmesan cheese
• Scallions for garnish
• Salt and pepper to taste
• Equipment:
• Large Mixing Bowl
• Potato Masher
• Large stock pot
• Small saucepan
• Cutting board
• Sharp knife

Directions:

1. Peel your russet potatoes and cut them into 1-inch pieces. 
2. Put the chopped potatoes into your stock pot and cover with enough water just so they are completely submerged. 
3. Add the 2 tablespoons of sea salt to the potatoes and water and bring to a boil. Cook the potatoes until they fall apart when speared with a fork (20-30 minutes).
4. While your potatoes are cooking, heat a small saucepan over low heat. Melt one tablespoon of butter in the saucepan.
5. Smash the garlic cloves and give them a rough chop. Put the rough-chopped garlic into the melted butter in the saucepan and simmer just until fragrant, about 30 seconds.
6. Add the cream or half and half to the saucepan and cook on medium until you see a light simmer, then remove from heat.
7. Drain your potatoes and put them in a large, heat-safe bowl. Pre-mash them with your masher until you see an even texture. 
8. Add in your buttermilk* and parmesan cheese and incorporate with the masher.
9. Finally, add in the cream and garlic mixture and mash again. Mix until you reach a texture that is creamy but not overly smooth.
10. Season with additional salt and freshly ground black pepper to taste.
11. Let the potatoes cool for 5 minutes or so. They will thicken up during this time. 

*Why don’t we heat the buttermilk with the cream? Because buttermilk can curdle if it reaches a certain temperature. It’s best to add it separately.

That’s it! Serve your potatoes warm with diced scallions and a pat of butter on top. These are so creamy and flavorful you won’t even think about adding gravy. For a delicious meal, pair your homemade garlic mashed potatoes with seared picanha or flank steak with chimichurri sauce. 

Garlic Mashed Potatoes and Other Sides at Texas de Brazil

Visit one of 50+ locations to try our house-made garlic mashed potatoes and other delicious sides, like mushrooms in a red-wine marinade, lobster bisque, traditional feijoada black beans, and potatoes au gratin. 

Christ the Redeemer is World Renown

Rio de Janeiro has a large Catholic population dating back to the 16th century Portuguese colonists who brought the religion from Europe.  Certainly, Christ the Redeemer is a beloved icon among locals. Of the 13.5 million residents, more than 51% identify as practicing Catholics. 

It is perhaps not surprising, then, that the city’s most famous artwork is rooted in the Catholic faith. Known to Brazilians as “Cristo Redento,” the statue stands large and looming on a mountaintop, arms reaching out as if he were drawing the entire city into an embrace. 

The imposing statue can be seen anywhere in the city. This is intentional, since its original purpose was to instill a sense of piety among straying Catholics. Even the non-religious can’t help but feel the gaze of the enormous Redeemer as they go about their business. 

How Big Is the Christ the Redeemer Statue?

Built in the Art Deco style, the Redeemer is a masterpiece of sculpture and design. The statue weighs 635 metric tons and is 98 feet tall. The arms measure 92 feet in length, and the whole statue sits on top of a 26 foot pedestal. 

Where Is the Statue Located?

Christ the Redeemer sits on the summit of Corcovado Mountain, a 2300 ft peak located in Tijuca Forest National Park. The idea of placing a statue on this mountain was first proposed by a local priest, Pedro Maria Boss. He suggested building a monument there to honor Princess Isabel, the regent of Brazil. 

Father Pedro’s project was never approved and, in 1889, Brazil became a republic. The project was dismissed entirely to adhere to the separation of church and state. 

Why Was the Statue Built?

In 1921, the Roman Catholic Archdiocese of Rio again proposed that a monument be built on top of Mount Corcovado. Catholic citizens petitioned then-president Epitacio Pessoa to allow for the construction of a statue of Christ. The petition was granted and the first stone was symbolically laid on April 4, 1922. 

While the exact reason for the statue is unknown, the predominant theory is that the Church felt its subjects were straying from their faith. A monumental figure of Christ that could be seen from anywhere in the city would be a not-too-subtle reminder of their duties to God.

Who Built It and When?

Christ the Redeemer’s design was initially conceived by Brazilian engineer Heitor da Silva Costa, whose sketches showed Christ holding a cross in one hand and the world in the other. This design was refined by Carlos Oswald, another Brazilian artist who is credited with the idea of having Christ’s arms outstretched. 

French sculptor Paul Landowski collaborated with da Silva Costa and Oswald on the statue and commissioned Gheorge Leonida of Romania to work on the details of the face and head. 

The massive size of the statue required that it be built on site. All materials and workers were transported via a small cog train that led to the summit. This was a complicated and expensive undertaking. The final cost of building the statue was around $250,000, which is the equivalent of over $3 million today. It was funded almost entirely through private donations to the Catholic Church.

The statue was completed on October 12, 1931. It has undergone periodic cleanings and renovations, the most recent of which was in 2010 after a lightning storm caused significant damage. 

What is Cristo Redentor Made Of?

The sculpture is built with reinforced concrete and decorated in a mosaic of soapstone, a metamorphic rock mined locally in Brazil. It is durable and easy to carve due to its high talc content. It is also heat tolerant, which is why it is sometimes used to line fireplaces. More often, it is used for things like countertops and flooring.

Who Can Visit the Statue?

Anyone is welcome to visit the monument. Tourists can get a better view using the escalators and panoramic elevators that have been added to spare visitors the 200-step climb to the top. 

Today, there is also a chapel consecrated in 2006 to Our Lady of Apparition-the patron saint of Rio. The chapel is located at the base of the Redeemer statue and is a popular venue for weddings and baptisms. 

More than a Sculpture

Christ the Redeemer has become a symbol not just of Rio de Janeiro but of the entire country of Brazil. The statue is a reminder of the omnipresence of the Church for millions of citizens, and a testament to Brazilian engineering and design. It remains the largest Art Deco sculpture in the world and draws thousands of tourists and pilgrims every year. 

Experience Brazilian Culture at Texas de Brazil

Outside of Brazil, one of the best ways to sample Brazilian culture is to visit one of our restaurants. We serve authentic Brazilian churrasco in the traditional gaucho way. Visit one of our 50+ locations for a dining experience unlike any other. 

You can also subscribe to our blog for more interesting articles on Brazilian culture, history, and cuisine. 

Bahia is a state located in the northern region of Brazil. It is famous for its tropical coastline, colonial history, and rich Afro-Brazilian culture.

A ubiquitous figure of the markets of Bahia is the baiana. These women, clad in traditional head scarves and flowing white skirts, are the purveyors of a delicious style of fritter called acarajé. The dish has its roots in West Africa and was brought to Bahia in the 19th century. Today, there are over 500 acaraje vendors in Salvador, Bahia’s coastal capital city. 

What Is Acarajé and How Is It Made?

Acarajé is a stuffed fritter that is sold and eaten as a street food in Bahia. If you want to make a traditional acarajé take a look; a blend of black eyed peas, salt, pepper, and onions makes the dough. This mixture is molded into a round disc and deep fried in red palm oil. The disc is split open, stuffed with shrimp, and topped with vatapá or caruru. These are spicy pastes made with various ingredients like okra, ground cashews, and coconut milk. This dish is often served with a fresh salad. 

Who Are the Baianas?

The Baianas are the descendents of slave women who sold their acarajés as a means of buying their own freedom or that of a family member. Later on, these women sold acarajé as a source of income. To this day, acarajes are prepared and sold exclusively by women who wear the traditional costume of their ancestors. 

The Traditional Dress of Baianas

Baianas are easily recognized by their traditional style of dress, which is a blend of African and European styles. The signature look features a headdress or cap, which is a nod to the region’s Afro-Islamic heritage. A billowing white lace bodice and anáguas, or petticoat, are wrapped in five meters of saia cloth to form an ample skirt. Under the skirt is the camizo, a pair of cotton pants. The finishing touch is plenty of brightly colored jewelry: stacked bangles, drop earrings, rings, and layers of beaded necklaces. 

The Baiana Religion

While the baianas can be seen sporting a variety of colors and patterns, many have maintained the traditional all-white costume. This is an homage to the deity of Obatala, a spirit of purity in the West African religion of Yoruba. In Bahia, Yoruba has been combined with aspects of Catholicism to become Condolé. Obatala has merged with Our Lord of Bonfim to become “Oxala,” and he acts as the Patron Saint of Bahia rather than a spirit. 

In addition to being a favorite local snack, acarajé is also given as an offering to the Candomblé saints and gods during religious festivals. 

Bainas de Acarajé are a National Treasure

The bainas and the acarajés they sell are an important symbol of Bahia’s African roots. The style of dress, ingredients in the dish, and ties to Candomblé are traditions that have been carefully maintained for many generations.

In 2004, the National Institute of Historic and Artistic Heritage (IPHAN) certified “acarajés as prepared by bainas” as a national treasure. Acknowledging not just the dish but the manner in which it is prepared underscores the value and impact of Bahia’s Afro-Brazilian culture. 

Visit Texas de Brazil for Traditional Brazilian Dishes

Texas de Brazil prioritizes authenticity in all of our dishes. Our servers are trained in traditional gaucho style and hospitality, and each of our dishes is carefully researched and prepared. From a perfectly seared picanha to a savory moqueca stew, we aim to give our guests a true taste of Brazil. Visit one of our 50+ locations for your next dining out occasion. 

Picanha, Brazil’s favorite cut of beef, has been a favorite in Brazil for years as an affordable yet flavorful cut of meat, especially when prepared in the traditional churrasco style. In the US, it is still relatively unknown outside of the Brazilian Steakhouse. But its unique flavor, ease of preparation, and affordability make it worthy of further exploration.

What Part of the Cow Does Picanha Come From?

The picanha cut of beef comes from an area on the rump of the cow above a fat cap.

In the US, the picanha cut is known as a rump cap or sirloin cap. It may also be called a rump cover or “culotte steak.” It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks.

This is unfortunate, because the complete picanha is a delectable, juicy cut of meat. When prepared properly, it has a taste and texture similar to sirloin: buttery, flavorful, and lean. 

Where Can I Find Picanha in the US?

As mentioned above, it is unusual to find picanha in American grocery stores, even high end ones. Outside of Brazilian steakhouses like Texas de Brazil, you will need to visit a specialty butcher to request a picanha or picanha steaks. (unless you check our e-shop) It will be well worth the extra effort to find Picanha, Brazil’s Favorite Cut of Beef. 

There are a few things to keep in mind when looking for a choice cut of picanha:

• Fat Cap Thickness: you will want a fat cap that is at least 1.5 cm thick
• Weight: generally speaking, smaller cuts of picanha are better, since they are less likely to contain other cuts of meat that are tougher. Aim for a cut that is 2-3 lbs in weight. 

Dryness: there should not be much liquid coming from the picanha once it has been butchered. It should be a dry cut of meat with most of the fat in the fat cap, not visibly running through the beef.

How Do You Cook Picanha?

At Texas de Brazil, we keep it simple: our picanha is seasoned with rock salt and spit grilled to medium rare perfection. No other seasoning is needed to bring out the flavors of this beef, which is sliced thick with the fat cap intact. 

When cooking at home, you can prepare it in a similar way on a backyard grill. Allow your picanha to come to room temperature and pat dry. Slice the picanha into four or so thick cuts, ensuring you are cutting with the grain*. Season both sides with rock salt or kosher salt. 

Make sure your grill grate is clean and oil it using a paper towel soaked in olive oil or lard. Preheat to about 250 degrees fahrenheit. Arrange the steaks away from direct heat on the outside edges of the grill. Close the hood and cook the steaks for about six minutes per side. 

Once the steaks have cooked on both sides over indirect heat, move them to the center of the grill and sear on each side for a few minutes until the internal temperature reads 130 degrees fahrenheit (medium rare). 

*This may sound unusual. The steaks are cut with the grain initially because they will ultimately be carved into smaller portions against the grain for optimal tenderness. 

Do I Have to Use a Grill to Cook Picanha?

No, there are various methods you can use to cook picanha, including pan searing and oven roasting. 

Pan searing is best used for individual steaks, while oven roasting is better for a whole cut of picanha. Whatever method you use, you will want to ensure you do not overcook your picanha, as it can become tough. 

Pan Searing

Heat an oiled skillet to medium high heat. Season both sides of your picanha steaks with a little salt. Sear each side for 1-2 minutes until a nice crust has formed. Remove the steaks and lower the heat to medium. Return the steaks and cook for an additional 3-4 minutes per side, or until you reach an internal temperature of 130 degrees fahrenheit. 

Oven Roasting

Preheat your oven to 350 degrees Fahrenheit. Score the fat cap of your whole picanha and season with rock salt, sea salt or kosher salt. Heat a skillet to medium high heat. Sear the picanha fat side down (do not put any additional oil) until it is crisp. 

Place the seared roast and drippings into an oven safe pan. Cook for about 30 minutes, or until the internal temperature has reached 125 degrees Fahrenheit (the heat will carry over to 130-135 degrees while resting). 

Allow the picanha roast to rest for fifteen minutes, then slice against the grain. 

What Do You Eat With Picanha?

Picanha is a bold, flavorful beef dish. As such, it pairs well with virtually any accompaniment, from a crisp salad to garlic mashed potatoes. At Texas de Brazil, we recommend a side of our potatoes au gratin, Brazilian black beans, or a helping of potato salad with a little crispy bacon. Pair it with a glass of Texas de Brazil Private Label Cabernet Sauvignon and a slice of Brazilian cheesecake for a truly indulgent experience.