A tomahawk steak is one of the most impressive cuts of beef you can cook or serve. This large, bone-in ribeye has earned its name because its long bone gives it the appearance of a tomahawk axe. While this steak is visually striking, it’s also incredibly flavorful, thanks to the marbling and bone that enhance its taste. It’s the kind of steak that makes a statement on your plate and at your table.
If you’ve never tried this cut, you might wonder what makes it so special. Whether you’re curious about its origins, how it differs from other cuts of beef, or the best ways to prepare and cook it, this guide will provide all the answers. Let’s dive into everything you need to know about this impressive steak and how you can cook it to perfection.
For those who want to experience a high-quality version, Porter Road is a trusted source for premium cuts, including grass-fed options.
What Makes a Tomahawk Steak Special?
This cut stands out for several reasons. First, its appearance is unmistakable. The rib bone, which can be as long as 7 inches, gives this steak a dramatic flair. Second, it’s cut from the same part of the cow as the ribeye, meaning it shares the ribeye’s rich marbling, tenderness, and flavor.
The long bone serves more than just aesthetic purposes. During cooking, the bone helps insulate the meat, allowing it to cook more evenly. The fat around the ribeye melts into the meat, giving it an incredibly juicy and flavorful texture. Moreover, this steak is usually cut very thick—around two inches or more—making it perfect for slow cooking or searing.
For a version that takes your meal to the next level, you can explore American Wagyu options available at Snake River Farms, where you can find high-quality versions of this cut.
How Does a Tomahawk Compare to Other Steaks?
While it shares its origin with other popular cuts, like the ribeye and the cowboy steak, there are important differences.
Tomahawk vs. Ribeye
A ribeye and a tomahawk are both cut from the rib section of the cow. The primary difference is that the tomahawk has the rib bone still attached, whereas the ribeye does not. The bone not only makes the tomahawk look more impressive, but it also affects the cooking process. The ribeye is generally smaller and easier to handle, but the tomahawk offers a more dramatic presentation, making it ideal for special occasions.
Both cuts have excellent marbling, which means they are both tender and flavorful. However, the tomahawk is often thicker, which requires more careful cooking to ensure it is done correctly while keeping the inside juicy.
Tomahawk vs. Cowboy Steak
A cowboy steak is another bone-in ribeye, but the bone in this cut is much shorter. Cowboys were known to cook their steaks over an open fire and use the bone as a handle. The cowboy steak is smaller and easier to grill because of its shorter bone, while the tomahawk is larger and meant for a more show-stopping presentation.
Why Choose a Tomahawk?
This cut is more than just a meal—it’s an experience. Here are a few reasons why you should consider cooking this impressive cut for your next special dinner.
1. Rich, Beefy Flavor
This steak is packed with flavor due to its high-fat content, or marbling. The marbling adds richness and juiciness, making every bite melt in your mouth. Fat is where the flavor comes from, and this steak has plenty of it. Plus, cooking the meat with the bone attached helps retain even more flavor during the cooking process.
2. Impressive Presentation
One of the most striking features is its presentation. The long bone makes it stand out and adds a primal, rustic feel to any meal. When you serve it, it’s sure to catch everyone’s attention, making it perfect for celebrations or when you want to impress your guests.
3. Great for Sharing
Because of its large size—typically weighing between 2.5 and 3 pounds—this steak is great for sharing. It’s a perfect choice if you’re hosting a dinner party or simply want to enjoy a special meal with family or friends. You can easily slice the steak into portions after cooking, making it a communal dining experience.
How to Buy the Best Tomahawk
Not all steaks are created equal. Here’s what to look for when buying this premium cut of beef.
1. Marbling
The quality depends largely on its marbling. Look for steaks with plenty of fat streaks running through the meat. More marbling means more flavor and tenderness when cooked. The fat melts into the meat during cooking, ensuring that every bite is juicy and flavorful.
2. Thickness
A good steak should be at least 2 inches thick. This thickness allows the steak to cook evenly, with a nicely seared exterior and a juicy, tender interior.
3. Source and Quality
Make sure you’re buying from a reputable butcher or online retailer. You can find premium grass-fed tomahawk from sources like Porter Road, which focuses on sustainable farming and high-quality cuts of meat.
How to Prepare a Tomahawk Steak
Preparation is key when it comes to cooking the perfect steak. Here’s how to get your cut ready for the grill or oven.
1. Thaw the Steak
If you’ve purchased a frozen cut, let it thaw in the refrigerator for at least 24 hours. It’s important not to rush this process—never use a microwave to thaw the steak, as it can make the meat tough.
2. Bring It to Room Temperature
Before cooking, take the steak out of the refrigerator and let it sit at room temperature for 30 to 40 minutes. This step ensures the steak cooks evenly, allowing the inside to cook without overcooking the outside.
3. Season Generously
Season the steak with kosher salt, freshly ground black pepper, and garlic powder. Some people like to add olive oil or beef tallow to enhance the flavor. You can also prepare a compound butter with herbs like rosemary, thyme, and garlic to add more richness.
How to Cook a Tomahawk
Cooking this steak can seem intimidating due to its size and thickness, but with the right method, it’s easier than you might think. Here are three popular methods for cooking this steak to perfection.
1. Reverse Searing (Best for Oven Cooking)
The reverse sear method is ideal for thick cuts because it ensures an even cook throughout the meat, with a beautifully seared crust.
Here’s how to do it:
- Preheat your oven to 275°F.
- Place the steak on a wire rack set over a baking sheet.
- Cook the steak in the oven until the internal temperature reaches 110°F (for rare), about 30-40 minutes.
- Heat a cast iron skillet with butter, garlic, and fresh herbs like rosemary and thyme.
- Sear the steak in the hot skillet for 2-3 minutes per side to develop a golden, crispy crust.
- Let the steak rest for 5-10 minutes before slicing.
For more on reverse searing, check out The Online Grill.
2. Grilling
Grilling is a classic method for cooking a tomahawk steak. The high heat of the grill gives the steak a smoky flavor and a nice char on the outside.
- Preheat your grill to 400°F.
- Sear the steak over direct heat for 3-4 minutes on each side.
- Move the steak to indirect heat and cook for another 15-20 minutes, flipping occasionally, until the internal temperature reaches your desired doneness:
- 110°F for rare
- 120°F for medium-rare
- 130°F for medium
- Let the steak rest for 10 minutes before slicing.
3. Smoking
Smoking this cut adds a delicious smoky flavor to the meat, making it a great choice for BBQ enthusiasts.
- Preheat your smoker to 225°F.
- Smoke the steak for 1-2 hours, until the internal temperature reaches 110°F.
- Finish by searing the steak on a hot grill or cast iron pan for 2-3 minutes on each side.
How to Serve and Slice
Once you’ve cooked your tomahawk to perfection, it’s time to serve it. Follow these tips for slicing and serving to make the most of this impressive cut.
1. Rest the Steak
After cooking, allow the steak to rest for about 10 minutes. Resting the meat lets the juices redistribute throughout the steak, ensuring that each bite is as juicy and tender as possible.
2. Slicing the Steak
To slice it, first remove the meat from the bone by running a sharp knife along the bone’s edge. Then, slice the steak against the grain. Cutting against the grain shortens the muscle fibers, making the meat more tender and easier to chew.
3. Side Dishes to Serve
Pairing the right side dishes with your steak can elevate the meal even more. Here are a few classic choices:
- Mashed Potatoes: Creamy mashed potatoes are a perfect complement to the rich, flavorful steak.
- Grilled Vegetables: Asparagus, zucchini, and bell peppers offer a fresh, light balance to the hearty steak.
- Creamed Spinach: This classic steakhouse side adds richness and a smooth texture to the meal.
FAQs About Tomahawk
What part of the cow is this cut from?
This steak is cut from the rib primal section of the cow. It’s essentially a ribeye with the bone left intact.
Why is it so expensive?
The steak’s high price comes from its large size and the fact that the bone is left attached. Additionally, the process of “frenching” the bone (removing the meat and fat for presentation) takes extra time and labor.
How long does it take to cook?
Cooking time depends on the method. Reverse searing in the oven takes about 30-40 minutes for the oven part, plus searing time. Grilling or smoking can take between 1-2 hours, depending on your desired doneness.
What’s the best internal temperature?
For a medium-rare tomahawk steak, aim for an internal temperature of 120°F. For medium, aim for 130°F.
Conclusion
A tomahawk steak is more than just a cut of meat – it’s an experience. With its impressive bone, thick cut, and rich flavor, this steak is perfect for special occasions, whether you’re hosting a dinner party or celebrating a milestone. Cooking it may seem intimidating at first, but with the right techniques, you can achieve a restaurant-quality result in your own kitchen.
Whether you’re reverse searing, grilling, or smoking, the key to a perfect steak is patience and attention to detail. Follow the tips in this guide, and you’ll be able to cook a flavorful, juicy steak that’s sure to impress.
So next time you want to treat yourself or wow your guests, go for this cut. You won’t be disappointed!