The Ultimate Guide to Tomahawk Steak

Tomahawk steak has taken the culinary world by storm, earning its place as the showstopper on dinner tables and restaurant menus alike. This impressive cut of beef, with its long, rib bone reminiscent of a Native American tomahawk axe, is as visually striking as it is delicious. In this comprehensive guide, we’ll explore everything you need to know about tomahawk steak—from its origins and selection to cooking techniques and pairing suggestions.

What is a Tomahawk Steak?

The Anatomy of a Tomahawk Steak

A tomahawk steak is essentially a ribeye steak that includes at least five inches of the rib bone. This bone is frenched, a culinary term that means it’s cleaned of meat and fat to give it a distinctive handle-like appearance. The tomahawk steak is known for its marbling and tenderness, as it comes from the rib section of the cow, which is an area that doesn’t get much exercise.

Historical and Culinary Significance

The tomahawk steak traces its roots back to Native American culture, where the tomahawk axe was an essential tool. Its introduction to the culinary world capitalizes on its dramatic presentation and primal appeal, making it a popular choice for high-end restaurants and special occasions.

Selecting the Perfect Tomahawk Steak

Understanding Grades of Beef

When choosing a tomahawk steak, understanding beef grading is crucial. In the United States, the USDA grades beef primarily on marbling and age. The top grades are:

  • Prime: This grade has the most marbling and is usually found in high-end restaurants.
  • Choice: Slightly less marbling than Prime, but still a great option for home cooking.
  • Select: Leaner than Choice and Prime, with less marbling, but still a quality option.

What to Look for in a Tomahawk Steak

When selecting a tomahawk steak, look for:

  • Marbling: Intramuscular fat that appears as white flecks and streaks throughout the meat. More marbling means more flavor and tenderness.
  • Color: The meat should be bright red, indicating freshness. Avoid any steak that looks brown or gray.
  • Bone Length: The longer the bone, the more dramatic the presentation.

Where to Buy

Tomahawk steaks are not always available at your local grocery store due to their size and specialty nature. Consider sourcing them from:

  • Butcher Shops: Many local butchers can special order tomahawk steaks if they don’t already carry them.
  • Online Retailers: Websites specializing in high-quality meats often offer tomahawk steaks with delivery options.
  • Specialty Stores: Some gourmet supermarkets may carry tomahawk steaks, especially around holidays or grilling season.

Preparing Your Tomahawk Steak

Essential Tools and Ingredients

Before you begin, gather the following tools and ingredients:

  • Tools: Grill or cast-iron skillet, meat thermometer, tongs, aluminum foil, sharp knife
  • Ingredients: Tomahawk steak, kosher salt, freshly ground black pepper, olive oil, garlic, fresh herbs (such as rosemary and thyme), butter

Steps to Prepare

  1. Bring to Room Temperature: Remove the steak from the refrigerator about 1-2 hours before cooking to allow it to reach room temperature. This ensures even cooking.
  2. Season Generously: Pat the steak dry with paper towels. Season liberally with kosher salt and freshly ground black pepper on all sides. For an extra layer of flavor, you can add crushed garlic and fresh herbs.

Cooking Techniques


Grilling is the most popular method for cooking a tomahawk steak, as it imparts a smoky flavor and beautiful char marks.

Steps for Grilling

  1. Preheat the Grill: Set up your grill for two-zone cooking—one side for high, direct heat and the other for low, indirect heat.
  2. Sear the Steak: Place the steak on the hot side of the grill and sear for 3-4 minutes per side until a crust forms.
  3. Indirect Heat: Move the steak to the cooler side of the grill. Close the lid and cook until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).
  4. Rest the Steak: Remove the steak from the grill and tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.

Pan-Searing and Oven Finishing

If you don’t have a grill, pan-searing followed by oven finishing is an excellent method.

Steps for Pan-Searing and Oven Finishing

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Sear in a Skillet: Heat a cast-iron skillet over high heat with a little olive oil. Sear the steak for 3-4 minutes on each side until a crust forms.
  3. Oven Finish: Transfer the skillet to the oven. Cook until the steak reaches your desired internal temperature.
  4. Rest the Steak: Remove from the oven, tent with foil, and let rest for 10-15 minutes.

Sous Vide

Sous vide is a precision cooking method that ensures perfectly even doneness throughout the steak.

Steps for Sous Vide

  1. Preheat the Water Bath: Set your sous vide machine to the desired temperature (e.g., 130°F for medium-rare).
  2. Season and Seal: Season the steak and place it in a vacuum-sealed bag with garlic, herbs, and a pat of butter.
  3. Cook: Submerge the bag in the water bath and cook for 2-4 hours.
  4. Sear for Crust: After sous vide cooking, sear the steak in a hot skillet for 1-2 minutes per side to develop a crust.

Serving and Pairing Suggestions

Carving the Tomahawk Steak

Carving a tomahawk steak correctly enhances the dining experience. Here’s how to do it:

  1. Remove the Bone: Use a sharp knife to cut along the bone, separating the meat.
  2. Slice Against the Grain: Slice the meat against the grain into 1/2-inch thick slices. This ensures tenderness.


A tomahawk steak pairs beautifully with a variety of sides and sauces:

  • Classic Sides: Mashed potatoes, roasted vegetables, creamed spinach
  • Sauces: Red wine reduction, chimichurri, garlic butter

Wine Pairing

The rich flavor of a tomahawk steak pairs well with robust red wines such as:

  • Cabernet Sauvignon: Known for its bold flavor and tannins.
  • Malbec: Offers a fruitier profile with good acidity.
  • Syrah/Shiraz: Provides a peppery note that complements the steak’s richness.

Frequently Asked Questions

How Much Does a Tomahawk Steak Cost?

Tomahawk steaks are typically priced higher than other cuts due to their size and presentation. Expect to pay anywhere from $30 to $100 or more per steak, depending on the grade and source.

How Do I Store Leftover Tomahawk Steak?

Leftover tomahawk steak should be wrapped tightly in aluminum foil or placed in an airtight container and stored in the refrigerator for up to 3 days. For longer storage, you can freeze the steak for up to 3 months.

Can I Cook a Tomahawk Steak From Frozen?

While it’s possible to cook a tomahawk steak from frozen, it’s best to thaw it in the refrigerator overnight for more even cooking.


A tomahawk steak is more than just a meal—it’s an experience. From selecting the perfect cut to mastering cooking techniques and presenting a beautifully carved steak, the tomahawk offers a unique culinary adventure. Whether you’re grilling for a summer barbecue or hosting an elegant dinner party, this guide equips you with the knowledge to make your tomahawk steak the star of the show. Enjoy the process, savor each bite, and impress your guests with this extraordinary cut of beef.

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