What Is a Tomahawk Steak? The Complete Guide

The tomahawk steak sits on the butcher's counter like a weapon—a massive bone rising from a slab of beef that looks almost impossible to cook at home. Most people walk past it. Some people stop, stare, take a picture, and walk away thinking it's too expensive, too difficult, too much.

I'm here to tell you: you're wrong on all three counts.

The tomahawk is just a ribeye that's been cut thicker and left on the bone. It's not black magic. It's not restaurant-only. It's one of the most forgiving steaks you can cook, and if you understand why, you'll never look at beef the same way again.

What Is a Tomahawk Steak?

A tomahawk steak is a ribeye cut with the long rib bone still attached—specifically, the rib bone is extended to its full length, anywhere from 5 to 8 inches beyond the eye of the meat. The bone isn't really there for flavor (ribeyes don't taste dramatically different with the bone), but for drama, and for practical physics.

Here's the anatomy: A ribeye muscle sits between several others—the longissimus dorsi (the main eye), the spinalis dorsi (the cap), and supporting muscles. When you cut a ribeye cross-section through the rib, you get a steak about 1 to 1.5 inches thick if you cut it at the butcher counter. A tomahawk takes that same muscle but cuts it thicker—usually 2 to 2.5 inches—and leaves the rib bone attached.

That long bone? It's called the feather bones in the rib section. When the rib is left at full length, it creates that distinctive axe-head shape—hence the name.

Size expectations: A proper tomahawk weighs 30 to 45 ounces (about 2-3 lbs) and serves one to two people, depending on appetite. It's a statement steak.

Tomahawk vs. Bone-In Ribeye: What's the Difference?

This is where people get confused. Aren't they the same thing?

Not exactly. Here's the breakdown:

Bone-in Ribeye (Cowboy Steak): This is a ribeye cut with a short bone attached—usually just 1 to 2 inches of rib exposed. It weighs 12 to 18 ounces. Most steakhouses serve this as their "bone-in ribeye."

Tomahawk Ribeye: This is the same muscle but with the full rib bone (5-8 inches) exposed and the steak cut thicker—25 to 45 ounces. Same flavor profile, different presentation and cooking dynamics.

The longer bone changes two things:

1. Heat conduction: The extended bone conducts heat toward the center, which actually helps cook the meat more evenly during the sear.
2. Leverage: That long bone gives you something to hold while you cook and something to grab when serving—practical for dramatic presentation.

The taste? Nearly identical. The experience? Completely different.

Why Tomahawk Steaks Are So Expensive

There are three reasons tomahawks command premium prices:

1. Scarcity by design

Not every rib is cut into tomahawks. A butcher selling steaks has choices. You can cut a single rib into:

• Two bone-in ribeyes (cowboy steaks)—about 14 oz each
• Three boneless ribeyes—about 12 oz each
• One tomahawk—about 36 oz

The tomahawk uses one rib but weighs as much as a whole beef short loin. From a yield perspective, it's inefficient. From a presentation perspective, it's worth the real estate.

2. Meat quality grade

Tomahawks are cut from premium cattle. You don't see tomahawks cut from Select grade beef for a reason—the cost of the raw material doesn't justify the presentation. Prime or Certified Angus Beef tomahawks are standard. This drives the price up.

3. The bone is free weight

You're paying by the pound. A 2-lb tomahawk might be 1.2 lbs of actual meat and 0.8 lbs of bone. That's 40% of your cost going to bone weight—but you're paying butcher prices for it. A boneless ribeye of the same weight would be almost entirely meat.

At retail, expect to pay $20–$30/lb for a USDA Prime tomahawk, which puts a typical 32-oz steak at $40–$60. Restaurant prices are double or triple.

How to Choose a Tomahawk at the Butcher Counter

You don't order a tomahawk sight unseen. Here's what to look for:

Marbling

Look for white flecks of intramuscular fat throughout the meat, especially in the eye and cap. Prime beef should have visible marbling across the entire surface. If it looks too lean, pass—you're paying for butter, not oil.

The cap (spinalis dorsi)

The cap is the outer edge of the ribeye—roughly triangular—and it's the most tender, most flavorful part of the entire steak. The cap should be thick (at least 0.5 inches) and well-defined. A thin cap means less of the good stuff.

Color

Bright red is ideal. Deep red or brown means the meat has been sitting too long under the lights. Check the cut surface where the bone meets the meat—this should be bright red, not brown or oxidized.

The bone itself

The bone should be white or off-white, not yellow. A yellow bone indicates the cattle was older or the carcass has been hanging too long. You want a bone that looks like it just came off the animal.

How thick?

A minimum of 2 inches. Less than that and you risk overcooking the outer crust before the inside reaches temperature. Two to 2.5 inches is ideal.

How to Cook a Tomahawk Steak at Home

Here's where I tell you this is actually easier than you think.

The golden rule for any thick-cut steak is: low initial temperature, high final sear. You're cooking from the cold center outward, not racing to get color on the outside while the inside stays raw.

The Reverse Sear Method (My Recommendation)

This is the most reliable method for tomahawks. You start in a low oven, finish with a hot sear.

Step 1: Prepare the steak

• Remove the tomahawk from the fridge 30–45 minutes before cooking. You want it to come up to room temperature—this ensures even cooking top to bottom.
• Pat dry completely with paper towels. Moisture is the enemy of browning.
• Season generously with salt and pepper on both sides. Do this right before cooking, not earlier—salt draws out moisture.

Step 2: Slow roast in the oven (225–250°F)

• Place the tomahawk on a baking sheet or in a cast-iron skillet.
• Insert a meat thermometer probe horizontally into the thickest part of the meat, avoiding the bone.
• Roast at 225–250°F until the internal temperature reaches 110–115°F. This usually takes 20–30 minutes depending on thickness.
• The meat will look pale and unappetizing. That's correct. Don't skip this step out of impatience.

Step 3: Rest and sear

• Remove the steak from the oven and let it rest for 5 minutes on a cutting board.
• Heat a cast-iron skillet or grill over high heat until it's smoking.
• Add a thin coating of high-smoke-point oil (avocado oil, vegetable oil, or clarified butter).
• Sear the tomahawk for 2–3 minutes per side, rotating 90 degrees halfway through each side if you want crosshatch grill marks.
• Don't move it. Let the crust develop.
• Finish the bone edges and fat cap too—about 30 seconds per exposed surface.

Step 4: Final rest

• Let the steak rest for 5–10 minutes on a cutting board before serving.
• This is non-negotiable. The muscle fibers have just been shocked by heat; resting allows them to relax and hold the juices.

Target final temperature: 130°F for medium-rare, 135°F for medium. The steak will continue to cook during the sear and rest, so pull it from the oven at 110–115°F.

The Cast-Iron Skillet Method (Faster, Higher Risk)

If you don't have time for reverse sear:

• Heat a cast-iron skillet to smoking hot (medium-high heat).
• Sear the tomahawk for 4–5 minutes per side until the crust is dark brown.
• Move the skillet to a 400°F oven and finish cooking for 8–12 minutes until you hit your target internal temp.
• This method is faster but you have less control over the final doneness. It's easier to overcook the exterior while racing to cook the center.

Stick with reverse sear if you're new to tomahawks. You'll get better results.

The Grilling Method

For a smoky flavor, check out our grilling science guides for detailed temperature control and timing specific to tomahawks. The key is using a grill thermometer to track internal temp rather than guessing by touch. If smoking a tomahawk, keep the temperature low (225–250°F) and expect 45–60 minutes. Monitor with a probe thermometer.

The Tomahawk Steak Price Breakdown: Why You're Paying What You Are

Let's talk money. A tomahawk costs 2–3x what a boneless ribeye costs per pound. Here's why:

Cattle cost: If Prime cattle cost $1.50/lb of hanging weight, a tomahawk needs cattle premium enough to be worthy of the presentation. That's $1.50–$2.00/lb just for the raw animal.

Butchering labor: Cutting a tomahawk properly takes skill. You need a sharp knife, proper bone technique, and precision. A butcher spending 10 minutes on one tomahawk vs. 5 minutes on two boneless ribeyes—the tomahawk time costs more in labor.

Spoilage and waste: Tomahawks sit in the case longer because they're expensive and not everyone buys them. The longer exposure means potential discoloration, oxidation, and waste.

Scarcity markup: If you're one of the few butchers in your town offering tomahawks, you can charge accordingly. Supply and demand.

Is it worth it? If you're buying for a special occasion and you cook it right, yes. If you're buying as a casual dinner, no—boneless ribeye is 80% of the experience at 50% of the price.

Tomahawk Steak Doneness Guide

Doneness	Internal Temp	Carryover Temp	What to Expect
Rare	120–125°F	125–130°F	Cool red center, very juicy, some meat still cold
Medium-Rare	130–135°F	135–140°F	Warm red center, pink ring around, juicy, ideal for most
Medium	135–145°F	145–150°F	Warm pink center, mostly cooked, some juice
Medium-Well	145–155°F	155–160°F	Barely pink, mostly dry, no reason to eat a tomahawk at this point

Pro tip: For a tomahawk, pull it off heat at 5–10°F below your target. Carryover cooking will push it the rest of the way during the rest period, and you'll nail your target every time.

Best Sides and Pairings for Tomahawk Steak

A tomahawk is a statement. It deserves company that doesn't overshadow it. See our pairing guide for wine and beer recommendations that complement premium ribeyes.

For sides, keep it simple:

• Butter: A compound butter with herbs (rosemary, thyme, garlic) melted over the hot steak is all you need.
• Salt: Fleur de sel or sea salt flakes for finishing.
• Vegetables: Roasted asparagus, creamed spinach, or a simple green salad. Nothing that fights for attention.
• Starches: Baked potato or see our sides guide for options.

The tomahawk is the star. Everything else is supporting cast.

Common Tomahawk Mistakes to Avoid

Mistake 1: Cooking straight from the fridge

Cold meat cooks unevenly. Room temperature ensures even heat penetration top to bottom.

Mistake 2: Seasoning too early

Salt draws out moisture if applied more than a few minutes before cooking. Season right before the heat.

Mistake 3: Skipping the rest

You lose 30% of your juices if you cut into the steak immediately. Five minutes minimum. Ten is better.

Mistake 4: Using a meat thermometer incorrectly

Insert the probe horizontally into the thickest part of the meat, not touching bone. Bone conducts heat differently and gives a false reading.

Mistake 5: Overseasoning

Prime beef has enough flavor on its own. Salt and pepper. That's it. Garlic powder, steak seasoning blends, soy sauce—all unnecessary and likely to overpower the meat.

FAQ: Tomahawk Steaks

Q: Is a tomahawk steak worth the money?

A: If you're buying for a special occasion and you cook it using reverse sear, yes. If you're comparing value per pound to boneless ribeye, no. A boneless ribeye has 80% of the flavor at 50% of the cost.

Q: Can I cook a tomahawk on a regular grill?

A: Yes. Use a meat thermometer, keep the heat medium, and don't flip constantly. Expect 25–35 minutes depending on thickness and heat.

Q: How long can I store a tomahawk before cooking?

A: 3–5 days in the coldest part of your fridge, wrapped in butcher paper or plastic wrap. Longer and the surface begins to discolor and dry out.

Q: What's the bone actually doing while I cook?

A: The bone conducts heat toward the center, speeding up even cooking. It also looks impressive. Both are valid reasons.

Q: Should I trim the fat cap?

A: No. Leave the fat cap intact. It protects the meat during cooking and provides flavor. The only thing to trim is any grey surface discoloration after you've purchased it.

Q: Can I order a tomahawk from a regular supermarket?

A: Probably not. Most supermarkets have a limited meat department. A proper butcher shop or upscale grocery store is your best bet. Or order online.

The Tomahawk Difference

A tomahawk isn't a different animal from a ribeye. It's the same muscle, the same flavor, the same experience—amplified. You're paying for thickness, for presentation, for the bone that makes it look like you're cooking a weapon in your kitchen.

And that's okay. Not every steak needs to be cheap. Not every dinner needs to be casual. Sometimes you want to feel like a badass.

Cook it right—low and slow in the oven until it hits 110°F, then sear the hell out of it—and you'll understand why this steak costs what it does. The bone conducts heat. The meat cooks evenly. The crust shatters. The center is perfect.

That's worth the money.

Ready to order? Check out our tomahawk selection—Prime and wagyu options available for delivery.