Tomahawk Steak: The Complete Guide

Written by: Joseph Bramall

Covers: What it is · Tomahawk vs Ribeye · Weight & Portions · Reverse Sear Method · BBQ · Buying Guide · FAQs

What Is a Tomahawk Steak?

A tomahawk steak is a bone-in ribeye with the entire rib bone left intact - typically 45 to 50 centimetres long, making it one of the most visually dramatic cuts a butcher can produce. It takes its name from the resemblance to a single-handed Native American axe: a thick, heavily marbled steak on a long, stripped bone handle.

Looking to try it yourself? We sell TomaHawk steaks from Yorkshire farms - shop it here.

The cut comes from the longissimus dorsi - the muscle that runs along the rib section of the animal (ribs 6 to 12) and does very little work, which is why it stays tender. Because the muscle is so inactive, it develops rich intramuscular fat, known as marbling, which gives ribeye and tomahawk steaks their characteristic flavour and juiciness.

The long rib bone is left fully frenched - cleaned of meat and fat - which means it’s purely presentational. But that presentation matters. A tomahawk steak on a board is an event. It’s the kind of cut that stops a dinner table conversation.

“The tomahawk isn’t a gimmick. The long bone keeps the meat warm, the marbling makes it extraordinary to eat, and the spectacle makes it worth every penny.”

- Eat Great Meat Butchery, Yorkshire

Our tomahawk steaks are cut from heritage breed cattle - Aberdeen Angus, Hereford, and Highland - and dry aged for a minimum of 21 days in our Yorkshire facility. The combination of breed, feed, and ageing is what separates a great tomahawk from a theatrical but ultimately disappointing one.

Weight, Size, and How Many People It Feeds

A tomahawk is a significant piece of meat. The total weight - bone included - typically runs from 900g to 1.5kg. The bone itself accounts for around 250–300g of that weight, so the edible yield on a 1.2kg tomahawk is roughly 900g of beef.

If you’re cooking a tomahawk for two, plan for around 500–600g of finished cooked meat between you - roughly a 1–1.2kg bone-in steak. The bone looks enormous on the plate, which is part of the point.

Tomahawk vs Ribeye: What’s the Difference?

The straight answer: a tomahawk and a ribeye are the same cut of meat. Both come from the longissimus dorsi in the rib section. The only structural difference is the bone. A tomahawk has the full rib bone left on; a standard ribeye is either boneless or has a short stub of bone.

Does the long bone affect the flavour? Marginally. Bone contains marrow and connective tissue that contributes a small amount of flavour to the meat immediately adjacent to it during cooking. In a blind taste test between tomahawk and ribeye from the same animal, most people couldn’t reliably identify the difference from flavour alone. The bone acts as an insulator - it slows heat transfer in the meat nearest the bone, which can help avoid overcooking in that area.

How to Cook a Tomahawk Steak: The Reverse Sear Method

A tomahawk steak is typically 5–7cm thick. That thickness makes it impossible to cook reliably using a conventional pan-only method - by the time the centre reaches the right temperature, you’ve created a wide overcooked grey band around a small bullseye of medium-rare. The solution is the reverse sear.

The reverse sear inverts the usual sequence: instead of searing first and finishing in the oven, you cook the steak gently in a low oven first, then sear it fast at the end. The result is edge-to-edge even doneness with a proper crust - the best of both methods.

What You’ll Need

• Tomahawk steak (1–1.5kg) - brought to room temperature 1 hour before cooking

• Flaked sea salt and coarsely ground black pepper

• Rapeseed oil (or other high-smoke-point oil)

• Butter (unsalted), 3–4 garlic cloves, fresh thyme or rosemary

• Wire rack set inside a foil-lined baking tray

• Meat thermometer - non-negotiable for a steak this thick

• Heavy cast-iron pan, large enough for the steak minus the bone (or use two burners)

►  PHASE 1  -  The Oven

Step 1: Salt the night before (or 45 minutes ahead)

Season the tomahawk generously with flaked sea salt on all surfaces. For the best result, do this the night before and leave uncovered on a rack in the fridge. The dry brine draws out surface moisture, which reabsorbs into the meat, seasoning it deeply and drying the surface for a better crust. If cooking same-day, season 45 minutes before and bring to room temperature.

Butcher’s note: A 5cm-thick steak has a lot of mass. Overnight salting means the seasoning penetrates significantly further than a 45-minute brine, and the drier surface from refrigerator airflow creates a noticeably better crust during the final sear.

Step 2: Preheat oven to 120°C fan

Low heat is the point. At 120°C, the steak heats slowly and evenly - the temperature gradient between the surface and the centre stays narrow, which means edge-to-edge doneness when you’re done. Add black pepper immediately before the steak goes in (not the night before - pepper can turn bitter if left on raw meat).

Step 3: Roast on a wire rack until 45–47°C

Place the tomahawk on a wire rack inside a foil-lined tray. Insert a probe thermometer into the thickest part of the steak, away from the bone. Roast until the thermometer reads 45–47°C for a medium-rare finish. For a 1–1.2kg tomahawk, this takes approximately 50–70 minutes. Check from 45 minutes.

Butcher’s note: The sear adds 5–8°C to the internal temperature. Pulling at 45–47°C lands you at 52–55°C after the sear - the centre of the medium-rare window. If you want medium, pull at 50–52°C from the oven.

►  PHASE 2  -  The Rest

Step 4: Rest for 10 minutes before the sear

Remove from the oven and rest uncovered for 10 minutes. Resting drops the surface temperature of the steak. A cooler surface browns faster and more evenly when it hits the hot pan - you get a better crust in less time, which means less additional cooking to the interior. Do not cover with foil during this rest.

►  PHASE 3  -  The Sear

Step 5: Get the pan smoking - really smoking

Place your cast-iron pan over the highest heat for 4–5 minutes. It needs to be hotter than you think is reasonable. Add the thinnest possible film of rapeseed oil and let it approach its smoke point. The crust on a reverse-seared steak forms in seconds - the pan needs to be at full temperature to do this before it starts cooking the already-warm interior further.

Butcher’s note: Pan too small for the steak? Use two burners and two pans, or sear in sections - bone side out. The bone doesn’t need to touch the pan.

Step 6: Sear fast - 60–90 seconds per side maximum

Place the steak in the pan and press gently with a spatula to ensure full surface contact. Sear for 60–90 seconds per side - no more. You are adding colour and crust, not cooking the steak. After the second side, stand the steak on its fat edge for 45 seconds using tongs to render and crisp the fat.

Step 7: Baste with butter

Add a generous knob of butter, 3–4 crushed garlic cloves, and a generous sprig of thyme or rosemary. Tilt the pan and spoon the foaming butter continuously over the steak for 60 seconds. Total sear time from start to finish should be no more than 4 minutes.

Butcher’s note: Check your thermometer. The finished internal temperature after the sear should be 52–57°C for medium-rare. If you’re there - stop. Every extra second matters at this stage.

►  PHASE 4  -  Final Rest & Carving

Step 8: Rest for 5 minutes, then carve

The steak needs only a short final rest (5 minutes) because it has already rested during the oven phase. Tent loosely with foil. To carve: run a sharp knife along the rib bone to release the meat from the bone in one piece. Then slice the meat across the grain into thick portions. Serve with the bone on the board as the centrepiece.

Internal Temperature Guide

The steak will carry on cooking by 5–8°C during the sear, so these oven pull temperatures leave enough headroom.

Tomahawk Steak on the BBQ

The BBQ is arguably the best place to cook a tomahawk. The combination of smoke, direct flame, and radiant heat from the coals adds a layer of flavour the oven can’t replicate - and the long bone makes it manageable on a grill in a way that other large cuts aren’t.

Use the same principle as the reverse sear - indirect heat first, direct heat to finish:

• Set up a two-zone fire - all the coals on one side, none on the other. You need the indirect zone to be around 120–140°C (lid on). Add wood chips (oak or cherry work well with beef) for smoke.

• Cook indirect until 45–47°C - with the lid down, this takes roughly 40–60 minutes depending on coal temperature. Use a probe thermometer; don’t guess.

• Sear over direct coals - 60–90 seconds per side over the hottest part of the fire. The bone won’t burn in this time. Press the steak onto the grate to maximise grill marks.

• Baste with butter while searing - it will flame up briefly. That flame and smoke is flavour. Don’t be alarmed.

What to Serve With a Tomahawk Steak

A tomahawk is a centrepiece, not just a protein. Everything else on the table should support it. Keep the sides generous but unfussy - this isn’t the night for anything that competes for attention.

• Triple-cooked chips: The classic. The tomahawk needs something substantial and salted alongside it. Triple-cooked chips - par-boiled, dried, and twice fried - are the standard against which everything else is measured.

• Roasted bone marrow: If you want to lean into the occasion, split bone marrow roasted with parsley and a little lemon is extraordinary alongside a tomahawk. Ask your butcher when ordering.

• Peppercorn or red wine sauce: The fat in a well-marbled tomahawk means it doesn’t need sauce - but a simple reduced red wine sauce or a classic peppercorn cream elevates it further. Make it while the steak is in the oven.

• Watercress or rocket salad: The bitterness of peppery leaves cuts through the richness of a heavily marbled steak. Keep it simple - dressed with just lemon juice and good olive oil.

• Wine: Full-bodied red. A Barolo, Ribera del Duero, or aged Bordeaux. The tannin in these wines works with the fat in the beef in a way that lighter reds simply can’t match.

How to Buy a Tomahawk Steak: What to Look For

Not all tomahawks are created equal. A long bone and a thick steak are the minimum - what matters is the quality of the beef on it.

• Marbling: This is the critical factor. Look for extensive, even marbling throughout the ribeye muscle - threads and flecks of white intramuscular fat distributed evenly. Tomahawks cut from commodity beef will be lean and ultimately disappointing despite the presentation.

• Dry aged vs wet aged: A dry-aged tomahawk has a deeper, darker colour and a slightly firmer surface. Ask how it’s been aged and for how long. A minimum of 21 days dry ageing makes a significant difference to the eating quality.

• Breed: Heritage breeds like Aberdeen Angus, Hereford, and Highland develop more intramuscular fat and more complex flavour than commodity commercial breeds. Slower-growing breeds have more time to develop marbling.

• Bone presentation: The rib bone should be properly frenched - fully cleaned of meat and fat, smooth and white. A well-frenched bone is a sign of care in butchery.

• Size: For two people, a 1–1.2kg tomahawk is the right size. Don’t go smaller than 900g - the ratio of bone to meat becomes unfavourable, and thinner tomahawks are harder to cook by reverse sear.

Frequently Asked Questions

What is a tomahawk steak?

A tomahawk steak is a bone-in ribeye cut with the entire rib bone left intact - typically 45–50cm long. It’s cut from the longissimus dorsi muscle along the rib section of the animal (ribs 6–12), the same muscle as a standard ribeye. The name comes from its resemblance to a single-handed axe. It is the same beef as a ribeye; the difference is the spectacular long bone handle.

How is a tomahawk different from a ribeye?

They are the same cut of meat from the same muscle. A tomahawk has the full rib bone left on (45–50cm); a ribeye is boneless or has a short bone stub. The marbling, flavour, and eating quality are identical from the same animal. The tomahawk costs more per kilo because the long bone adds weight you’re paying for without eating, and because butchering and frenching the bone requires skill and time.

How long does it take to cook a tomahawk steak?

Using the reverse sear method: 50–70 minutes in a 120°C oven, plus 10 minutes rest, plus 3–4 minutes searing, plus 5 minutes final rest. Budget 80–90 minutes total. This is the only reliable method for a steak 5–7cm thick - conventional pan-only cooking produces an uneven result with a wide overcooked band around a small medium-rare centre.

Can you cook a tomahawk steak in the oven without searing?

Technically yes, but you’ll miss the crust - and the crust is approximately 30% of what makes a steak exceptional. The sear provides the Maillard reaction: the browning of proteins and sugars that produces the complex, savoury flavour on the surface of the steak. Always finish with a sear, even a brief one.

Can you cook a tomahawk steak on a BBQ?

Yes - the BBQ is arguably the best environment for a tomahawk. Set up a two-zone fire (coals on one side). Cook on the indirect side with the lid on until 45–47°C internal temperature, then move over direct coals for 60–90 seconds per side. The smoke and direct flame add flavour that the oven can’t replicate.

How many people does a tomahawk steak feed?

A 1–1.2kg tomahawk (the most common size) feeds 2 people comfortably, or 3 if served as part of a larger spread. The bone accounts for roughly 250–300g of the total weight, so the edible yield is approximately 700–900g of beef from a 1–1.2kg steak.

Why is tomahawk steak so expensive?

Three reasons. First, you’re paying for the weight of the bone - which is significant relative to the edible meat. Second, tomahawks are cut from quality heritage breed cattle that are slower to rear and produce more expensive beef. Third, the butchery required to french the bone properly is time-consuming and requires skill. A well-priced tomahawk from a heritage breed, dry-aged by a proper butcher, represents genuine value.

Where can I buy tomahawk steak online in the UK?

From us - 21-day dry aged heritage breed beef, cut and frenched in our Yorkshire butchery since 1780. We can tell you the breed, the ageing time, and where it came from. Delivered fresh, not frozen, to your door.