What Is a Tomahawk Steak and Why Is It So Popular?
What is a tomahawk steak? A tomahawk steak is a thick-cut, bone-in ribeye that includes an extra-long rib bone left intact. That long, frenched bone gives the steak its signature tomahawk shape and dramatic presentation. Beyond looks, a tomahawk steak delivers everything people love about ribeye: rich marbling, deep beef flavor, and a juicy bite that holds up well to high-heat grilling.
Tomahawk steaks are often associated with special occasions and backyard showpieces, but they are not just for looks. The cut itself is substantial, flavorful, and well suited for grilling when cooked with the right technique.
Jump to a section:
- What Makes a Tomahawk Steak Different
- Tomahawk Steak vs Ribeye
- Size and Thickness Explained
- Marbling and Flavor Profile
- How to Cook a Tomahawk Steak
- Tomahawk Steak Temperature Chart
- Common Tomahawk Steak Mistakes
- Who a Tomahawk Steak Is For
- FAQ
What Makes a Tomahawk Steak Different
What makes a tomahawk steak different starts with the bone. The long rib bone is left attached and cleaned, which adds weight, visual impact, and some insulation during cooking. While the bone itself does not dramatically change flavor, it does affect how the steak cooks by slowing heat transfer on one side.
The meat portion of a tomahawk steak is essentially a ribeye, but it is usually cut much thicker than a standard ribeye. That thickness gives you more control over doneness and makes the steak ideal for techniques like reverse searing.
Shop Premium Steak Seasoning for Grilling, Smoking & Pan-Searing at DDR BBQ Supply.
Tomahawk Steak vs Ribeye
Tomahawk steak vs ribeye is a common comparison. From a meat perspective, they come from the same section of the cow and share the same muscle structure and marbling potential. The main differences are presentation, thickness, and cooking approach.
A standard ribeye is easier to cook quickly and portion individually. A tomahawk steak is larger, heavier, and better suited for sharing. It also benefits from slower cooking methods that allow the interior to heat evenly before finishing with a sear.
Size and Thickness Explained
Size and thickness are defining traits of a tomahawk steak. Most tomahawks are cut at 2 inches thick or more and can weigh anywhere from 30 ounces to well over 45 ounces depending on trim and bone length.
This size makes tomahawk steaks ideal for cooks who want a dramatic centerpiece. It also means cooking time is longer than a typical steak, and temperature control matters more.
Marbling and Flavor Profile
Marbling and flavor are where tomahawk steaks shine. Because they come from the rib section, tomahawk steaks typically have generous intramuscular fat. That marbling melts as the steak cooks, basting the meat from the inside and creating a rich, beef-forward flavor.
The flavor is bold without being overwhelming, which is why tomahawk steaks often need minimal seasoning. Salt, heat, and proper cooking technique do most of the work.
Shop Premium Steak Seasoning for Grilling, Smoking & Pan-Searing at DDR BBQ Supply.
How to Cook a Tomahawk Steak
How to cook a tomahawk steak depends largely on its thickness. Because these steaks are so thick, cooking them entirely over direct high heat can burn the outside before the inside reaches the desired temperature.
Many cooks prefer a reverse sear approach. This means bringing the steak up to temperature slowly using indirect heat, then finishing with a hot sear to develop crust. This method provides even doneness and excellent texture.
Direct grilling can still work, but it requires careful heat management and frequent repositioning to avoid scorching.
Shop Premium Steak Seasoning for Grilling, Smoking & Pan-Searing at DDR BBQ Supply.
Tomahawk Steak Temperature Chart
Use this chart as a reference when cooking a tomahawk steak. Temperatures listed are internal temperatures measured at the thickest part of the meat.
| Doneness | Pull Temperature | Final Rested Temperature | Texture and Result |
|---|---|---|---|
| Rare | 115°F | 120°F | Very tender, maximum juiciness |
| Medium Rare | 120°F | 125°F | Juicy, rich, most popular choice |
| Medium | 125°F | 130°F | Firmer texture, more fat rendered |
| Medium Well | 130°F | 135°F | Noticeably firmer, less richness |
Because of the high fat content, rare to medium-rare typically delivers the best eating experience for a tomahawk steak.
Common Tomahawk Steak Mistakes
Common tomahawk steak mistakes usually involve rushing the cook. High heat from start to finish can burn the exterior while leaving the center undercooked or uneven.
Another mistake is skipping rest time. After cooking such a large steak, resting is essential so juices redistribute and the texture stays juicy when sliced.
Who a Tomahawk Steak Is For
Who a tomahawk steak is for depends on what you value. This cut is ideal for cooks who enjoy presentation, sharing, and the experience of cooking something substantial.
- Backyard grillers cooking for a special occasion
- Steak lovers who want rich ribeye flavor in a dramatic cut
- Cooks comfortable managing thicker steaks and indirect heat
- Anyone looking for a centerpiece steak meant to be shared
FAQ
Is a tomahawk steak just a ribeye?
Yes, a tomahawk steak is a bone-in ribeye with the rib bone left long for presentation.
Does the bone add flavor?
The bone adds some insulation during cooking, but the flavor primarily comes from the ribeye itself.
How long does it take to cook a tomahawk steak?
Cooking time varies by thickness and method, but it usually takes longer than a standard steak due to size.
Should a tomahawk steak be grilled or smoked?
Grilling with indirect heat or a reverse sear approach works best. Light smoke can be added, but it should not overpower the beef.
Conclusion
What is a tomahawk steak? A tomahawk steak is a thick-cut, bone-in ribeye known for its long bone, rich marbling, and bold presentation. It offers deep beef flavor, excellent juiciness, and an impressive appearance that makes it ideal for special cooks.
When cooked with patience and proper temperature control, a tomahawk steak delivers both visual impact and outstanding eating quality.
Shop Premium Steak Seasoning for Grilling, Smoking & Pan-Searing at DDR BBQ Supply.
Visit Us at our Retail Store or Online BBQ Store
Our online BBQ store is open 24-7 but if you'd rather shop in person, visit our retail store in Northwest Arkansas. You can shop top-quality grills, smokers, the best BBQ rubs and sauces, accessories, and expert advice. Stock up on top-quality BBQ supplies to bring authentic smokehouse flavor to your backyard cookouts.
Natives to San Antonio, Texas we take Texas BBQ seriously and have a variety of items you won't find anywhere else.
Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. You’ll find top-quality grills, offset smokers, water cookers, gravity fed smokers. BBQ rubs, sauces, accessories, and expert advice you won't find online. Stop by and experience hands-on shopping the way it should be!
We're located at 14696 US Hwy 62, Garfield, AR 72732. We're open Tuesday through Saturday from 10 AM to 6 PM. Come pay us a visit!
