The tomahawk steak large piece of meat that is usually grilled or seared and served with a bone attached to it. The meat is incredibly tender and juicy, making it a favorite among steak lovers.
So…is it worth it to indulge in a tomahawk steak? A tomahawk steak's high-quality cut provides a premium culinary experience. The premium price tag can be justified when you consider the tenderness of the meat and how the butcher has to carve the meat straight from the rib and then carefully trim the bone.
The main distinction is that tomahawk steak has more marbling, which results in a higher-quality steak that is juicier and more tender. Tomahawk steak is also thicker and bone-in, which might help in even cooking and moisture retention.
Tomahawk steak is as tender as can be, with a rich buttery flavor. The meat is beautifully marbled, and the addition of the bone adds a wonderful meaty flavor to the steak. It delivers robust flavors when you prepare it correctly.
So, the main reasons tomahawk steak is so expensive is it's a prime, massive cut of marbled, flavorful meat. The dry-aged bone-in rib eye adds more value to the steak. But finally, it's well-marketed and novel in a way that a “regular” expensive steak (like filet mignon or porterhouse steak) is not.
A tomahawk steak is basically a ribeye beef steak, but different, because at least five inches of rib bone is left intact. The extra-long bone is French trimmed, a culinary technique also used to give a rack of lamb its unique shape.
A Wagyu Tomahawk is basically a Wagyu Rib Eye steak with the bone left in. The meat is the same as the Rib Eye (which is also known as Entrecote), cut from the rib part of the steer.
The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people.
The best way to cook this long-bone Ribeye steak is on the grill, but pan-seared, oven-broiled, or even smoked Tomahawk steak are also great choices. No matter which method you choose, our instructions and video for cooking a Tomahawk steak will deliver the tender and juicy cut of meat you crave.
Meat tends to get tougher as you radiate out from the tenderloin, with the rib and loin containing the most tender cuts, and the shank, round, flank, plate, chuck, and brisket—areas that work hard to walk, graze, and support the cow's weight—generally housing the toughest cuts.
Ribeye's can come either boneless or bone-in (bone-in Ribeye's are also known as Tomahawk Steaks).
The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick. The size of this monster makes it an ideal sharing steak for a special occasion or romantic meal as it can quite easily feed 2-4 people.
Just like regular steaks, we find that the price of tomahawk steaks varies wildly between $29 per pound, to $63 per pound.
Cooking a tomahawk is a little different to frying a ribeye, or a sirloin for example, but really not that difficult. Due to the thickness of the steak, you can't cook the whole thing in a frying pan, or on a skillet, from start to finish.
If you have access to a water bath, then this is a great way to ensure a tender, evenly cooked steak with an incredible crust. Heat a sous vide water bath to 53°C. Seal the tomahawk in an individual vacuum-sealed bag and place in the water bath with the lid down. Allow to cook slowly for 1-3 hours.
The stark-white bone is part of the fun presentation, and we want to make sure it shines. To prevent your bones from charring or getting all smokey, wrap them in foil before you cook them.
Other than the length of the bone, the steak itself is identical to a thick-cut cowboy ribeye like the Whiskey Dry-Aged Ribeye. The steak is usually 2 inches thick and weighs about 2-3 pounds. So you can easily feed 2-3 people with a single tomahawk.
Heavily marbled and full-flavoured, our West Country Tomahawk Steak is dry-aged for 28 days to increase tenderness and enhance the overall quality of this impressive cut. Serves 2-3.
The tomahawk typically comes 2 inches thick and weighs approximately 40oz. Remember that this weight also includes the big bone, so you're looking at around 12 to 15oz of meat per person once cooked.
The tomahawk steak is an incredibly tender steak with buttery, rich flavor. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the rib primal.
Most people confuse Ribeye with Tomahawk and OP (oven prepared) Rib steaks, and we can see why—it is actually the same piece of meat. A Tomahawk steak is a bone-in Ribeye, taken from the rib area. The butcher can sometimes take out the bone, leaving the boneless Ribeye cut.
The tomahawk steak is basically a ribeye steak with about five inches of rib bone left intact. The bone adds additional flavor depending on how you prepare it. The long bone also gives it its signature look.