A Simple & Comprehensive Guide: Tomahawk Steak
The tomahawk steak is a bone-in ribeye with a long, Frenched rib bone left intact. It’s known for its dramatic presentation, rich marbling, and deep beef flavor. While it looks bold and dramatic, at its heart, the tomahawk is still a ribeye just with more presence.
Where Tomahawk Steak Comes From
Tomahawk steak is cut from the rib primal. The same section that produces ribeye steaks and prime rib. The difference is the long rib bone, which is trimmed clean and left attached.
Because it comes from the rib section. The tomahawk steak naturally develops:
- Generous marbling
- Tender muscle fibers
- Rich flavors
- Excellent juiciness
The bone doesn’t change the tomahawk itself, but it does help retain heat and moisture during cooking.
Best Cooking Methods
- Reverse searing
- Grilling
- Indirect heat cooking
- Finishing with high heat
When Families Choose Tomahawk Steak
Tomahawk steaks are often chosen for:
- Special Occasions
- Holidays and Celebrations
- Backyard grilling events
It’s not an everyday cut, but it’s a memorable one.
Related Guides
To learn more about similar cuts and cooking styles:
A Simple Word From the Ranch
Tomahawk steak reminds us that food can be both nourishing and celebratory. When the cattle are raised with care, and the cut is cooked with patience, the result is something worth slowing down for.