Tomahawk Steak (Beef)

Understanding the Tomahawk

  • Presentation Powerhouse: The Tomahawk’s defining feature is its visually striking, tomahawk-like appearance created by the long, cleaned rib bone. This makes it a centerpiece for any special occasion meal.
  • Ribeye at its Core: The “meat” of the Tomahawk is essentially a bone-in ribeye, boasting the classic intense beefy flavor and exceptional tenderness thanks to its generous marbling.
  • The Bone Bonus: The long bone adds more than just presentation points. During cooking, it infuses the meat with extra savory depth, elevating the already rich ribeye experience.

The Tomahawk Experience

Dining on a Tomahawk steak is about more than just satisfying your taste buds; it’s an event:

  • The Visual Feast: The presentation of a Tomahawk on a serving board is a spectacle in itself, creating anticipation for the deliciousness to come.
  • Shareable Indulgence: Due to its generous size, the Tomahawk is perfect for sharing, adding to the festive nature of the meal.
  • Unforgettable Flavor: The combination of classic ribeye richness, melt-in-your-mouth tenderness, and the subtle flavor boost from the bone makes each bite an unforgettable indulgence.
Food & Ingredients

Conventional, Grass-Fed, Pastured, and Organic Beef

April 17, 2024

Beef doesn’t magically appear in the grocery store. It follows a journey from the farm to your table, and the way cattle are raised along the way drastically influences everything from taste to sustainability. Let’s explore the different paths beef can take, and how those choices affect what ends up on your plate.

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Tom Tom Founder

Tips for Tomahawk Perfection

  • Seek Quality Marbling: Look for a Tomahawk with even marbling throughout. This is key to both flavor and tenderness.
  • Size Matters (Or Does It?): While visually impressive, super-sized Tomahawks can be challenging to cook evenly. Consider a slightly smaller cut for optimal results at home.
  • High Heat is Essential: A hot sear, whether on a grill or in a cast iron pan, creates a beautiful crust and melts the marbling for maximum flavor.
Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 110 – 120°F – Blue
  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare (most popular, especially by chefs)
  • 135 – 145°F – Medium
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
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The Tomahawk steak stands as a symbol of both extravagance and pure deliciousness. It offers the classic rich and tender ribeye experience elevated by visual drama and a touch of extra savory complexity. Whether shared with guests or savored as a truly indulgent solo feast, the Tomahawk is a cut made for creating lasting culinary memories.

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