A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus.
What is a Tomahawk Steak?
A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk, cut from the beef rib. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus. The long bone that is left whole and trimmed for a “Frenched” look is what makes the cut look like it has a ‘handle’ like a tomahawk axe. A tomahawk steak witout the handle is also known as the cowboy steak. A typical tomahawk steak weighs about 1.5 pounds and is about 3 inches thick, but can be as massive as 2 pounds. It is a very flavorful cut of meat that is best cooked over high heat to bring out its natural flavor. When cooked properly, it has a rich flavor and a tender texture. This steak is not only great for grilling but also for pan-searing, broiling, or roasting. It should be cooked to an internal temperature of 145°F.
Tomahawk Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Smoke | 180°F | 3-4 hrs | 145°F |
| Grill | 450°F | 25-30 mins | 145°F |
| Bake | 450°F | 35-40 mins | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Tomahawk Steak, it's always good to have a meat thermometer handy and check internal temp regularly.