Tomahawk Steak, it is essentially a ribeye beef steak specifically cut with at least five inched of rib bone left intact. The special cutting gives the steak its signature flavor and unique look, which look like a Native American tomahawk axe. The tomahawk have a tender and soft part to it, when cooked properly its intramuscular fat combines with the elements released from the bone that gives it its sweet, rich and buttery flavor, that will straight away melt in your mouth.
Here at The Surosowan, our chefs are expertly trained to hand select each tomahawk for each specific order, depending upon how rare or how done each guest prefers their steak cooked. Our Chef will make sure that this is the best tasting tomahawk steak you ever tried.
Sineureut is the deep hash of the goat, from the lower abdomen to the upper thighs. Just a thin thread. Sineureut is considered rare because from one lamb we can only make ten sheep skewers. Here at the Surosowan, our sate Sineureut comes from an eight month old lamb, so its very different from a mutton, because mutton is a meat of a lamb that is more than two years old. This is why we only have this special dish available at every given Wednesday, only at The Surosowan.