What Cut of Steak Is a Tomahawk? Everything You Need to Know

Tomahawk steak stands out as a visually striking cut of beef, renowned for both its impressive appearance and rich flavor. With a long, French-trimmed rib bone, this cut resembles a tomahawk axe, making it a centerpiece at any dining table. But what exactly differentiates a Tomahawk steak from other cuts, and why is it so special?

When discussing Tomahawk steak, it’s important to recognize that this cut is essentially a bone-in ribeye. The butcher leaves the long rib bone intact, which not only enhances the steak’s flavor but also adds dramatic flair to its presentation. The ribeye’s marbling ensures a rich, buttery taste that sets the Tomahawk apart. To explore more about different steak cuts, check out Serious Eats – Steak Cuts Guide. Additionally, mastering the art of cooking this thick cut requires specific techniques, which you can learn about at The Spruce Eats – Tomahawk Steak Cooking Tips.

For those planning a full meal, consider pairing your steak with a dish like the Garlic Parmesan Chicken Pasta Recipe, which offers a rich and creamy complement to the hearty flavors of the Tomahawk steak.

Understanding the Tomahawk Cut

The Tomahawk steak is a ribeye steak with a long rib bone attached, often measuring about 6-8 inches. Butchers meticulously French-trim the bone, removing the meat and fat to expose the bone, giving the steak its signature tomahawk-like appearance.

Definition and Characteristics:
- Butchers cut the Tomahawk steak from the rib section of the cow, specifically from the rib primal. The long rib bone adds both flavor and visual appeal.
- This cut features rich marbling, which enhances the flavor and tenderness of the steak.
Cut Location:
- The Tomahawk steak comes from between the sixth and twelfth ribs of the cow, an area known for producing tender, flavorful meat.

What Makes This Steak Unique?

The Tomahawk steak is highly prized not just for its appearance but also for its exceptional flavor and tenderness.

Marbling and Flavor:
- The ribeye portion of the Tomahawk steak contains significant marbling—thin streaks of fat that run through the meat. During cooking, this marbling melts, infusing the steak with a rich, buttery flavor.
The Role of the Bone:
- The long bone in a Tomahawk steak helps retain heat during cooking, which can enhance the steak’s flavor. Additionally, the bone contributes to the steak’s visual appeal when served.
Culinary Presentation:
- Chefs favor the Tomahawk steak for its dramatic presentation, with its long bone and thick cut making it a favorite in high-end restaurants and a popular choice for special occasions.

The Story Behind the Tomahawk

The Tomahawk steak has roots in high-end dining and has gained popularity for its unique presentation.

Origins and Naming:
- The steak earned the name “Tomahawk” because it resembles a Native American tomahawk axe. Over time, this cut has become synonymous with luxury and indulgence in the culinary world.

Tips for Selecting a Quality Tomahawk

Selecting the right Tomahawk steak is crucial for ensuring a flavorful and tender eating experience.

What to Look for When Buying:
- Look for steaks with significant marbling, as the fat content contributes to both flavor and tenderness. A thickness of at least 2 inches is ideal to ensure the steak cooks evenly.
Where to Buy:
- You can find Tomahawk steaks at specialty butcher shops, high-end grocery stores, and online retailers. It’s important to buy from reputable sources to ensure quality.

For more insights on seasoning and enhancing your steak, refer to What Is Fajita Seasoning Made Of? A Comprehensive Guide, which offers tips on creating the perfect spice mix that can complement your Tomahawk steak.

Best Methods for Cooking This Steak

Cooking a Tomahawk steak requires careful attention to detail to ensure it cooks evenly and retains its juiciness.

Grilling:
- Grilling remains the most popular method for cooking Tomahawk steaks. The high heat of the grill creates a seared crust on the outside while keeping the inside tender and juicy. Preheat your grill to 500°F, sear the steak on both sides, and then cook it indirectly until it reaches your desired doneness.
Pan-Searing and Oven-Finishing:
- If you don’t have a grill, pan-searing followed by finishing in the oven serves as a great alternative. Sear the steak in a hot skillet until it forms a crust, then transfer it to a preheated oven to finish cooking.
Reverse Sear Method:
- The reverse sear method involves slow-cooking the steak in the oven or on a grill, then finishing it with a high-heat sear. This method ensures a perfect crust without overcooking the inside.

Serving Suggestions and Pairings

The presentation of a Tomahawk steak is just as important as how it’s cooked.

How to Slice and Serve:
- Slice the steak against the grain to ensure maximum tenderness. Arrange the slices alongside the bone for a dramatic presentation.
Recommended Side Dishes:
- Pair your Tomahawk steak with classic side dishes like roasted vegetables, mashed potatoes, or a fresh salad. For more ideas, explore Bon Appétit – Perfect Steak Sides.
Wine Pairings:
- A full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs wonderfully with the rich flavors of the Tomahawk steak.

Common Questions About Tomahawk Steaks