Introduction
The Tomahawk steak isn’t just a meal — it’s an experience. With its dramatic long bone, thick marbling, and impressive size, this cut of beef commands attention and satisfies serious steak lovers. A true centerpiece at any celebration or dinner party, the Tomahawk steak delivers both in flavor and presentation.
In this expanded guide, you’ll learn what makes the Tomahawk steak so spectacular, how to cook it to perfection, and why it’s worth the splurge.
What Is a Tomahawk Steak?
A Tomahawk steak is essentially a bone-in ribeye cut from the beef rib primal. What sets it apart is the extra-long rib bone, usually Frenched (cleaned of meat and fat) to create a handle-like appearance that resembles a tomahawk axe. It typically weighs between 30–45 ounces and includes rich intramuscular fat (marbling) that renders beautifully during cooking.
Also known as:
- Bone-in Ribeye
- Cowboy Steak (when the bone is shorter)
- Rib Steak with Frenched Bone
The thick cut and bone-insulated meat result in a juicy, tender interior and a flavor-packed crust when properly seared.
Why Choose a Tomahawk?
- Visual Drama: That signature bone makes a dramatic statement.
- Marbling & Flavor: Comes from the same part as ribeye — full of flavor.
- Tender Texture: Cooked properly, it’s melt-in-your-mouth tender.
- Feeds a Crowd: One steak can serve 2–3 people.
How to Cook the Perfect Tomahawk Steak
There are a few trusted methods for preparing this showstopper, but all start with high-quality meat and proper seasoning.
Ingredients:
- 1 Tomahawk steak (2–3 lbs)
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