Tomahawk Steak
Tomahawk steak is a bone-in ribeye with the entire long rib bone (typically 25 to 30 cm / 10 to 12 inches) left attached and "frenched", the meat scraped clean from the bone for visual presentation. It is the same muscle and same eating quality as a standard ribeye; the bone is for show, not flavor.
Tomahawk steak is a bone-in ribeye with the entire long rib bone (typically 25 to 30 cm / 10 to 12 inches) left attached and "frenched", the meat scraped clean from the bone for visual presentation. It is the same muscle and same eating quality as a standard ribeye; the bone is for show, not flavor.
A tomahawk is cut from the rib primal between the 6th and 12th ribs (same as ribeye) with one full long rib bone left in place. The meat-to-bone ratio is roughly 1:1 by weight on a typical 1 kg / 2 lb tomahawk, so half the price-per-pound is paying for bone. Whether the bone is worth paying for depends entirely on your priorities, visual presentation for restaurants and special occasions, or pure beef value at the same grade.
The flavor difference between a bone-in tomahawk and a boneless ribeye of the same grade is debatable. Most blind taste tests show no meaningful difference; the bone marrow cooks at temperatures ribeye finishes well below, so it does not directly contribute to flavor during a typical cook. The bone does help with even cooking on very thick steaks (3+ inches / 8+ cm) by acting as a heat sink, but a boneless ribeye of the same thickness cooks almost identically.
Also known as: Cowboy steak (US, slightly different), Bone-in ribeye with long bone, Bistecca alla Fiorentina (Italy, related).
What good quality looks like
- A long, frenched bone, typically 25-30 cm / 10-12 inches, clean of meat, smooth and white
- A thick eye of meat at the base of the bone, ideally 4-5 cm / 1.5-2 inches thick
- Same marbling, color, and fat cap markers as a ribeye, see the ribeye guide for visual specifics
- A clean separation between meat and bone, sloppy frenching with meat shreds attached suggests careless butchery
- The visible spinalis cap on the upper edge (same as ribeye), its presence and quality are the best indicator
How to cook it
- Reverse-sear is essential: the cut is too thick for a straight high-heat sear without overcooking the outer layer. Low oven (110°C / 230°F) until 50°C / 122°F internal, then hot grill or cast iron for the crust
- Total cook time is 45-90 minutes depending on thickness, plan accordingly
- Rest at least 10 minutes (a tomahawk holds heat longer than a thinner steak)
- Slice off the bone and against the grain for serving, the dramatic plate-presentation moment is whole, the eating moment is sliced
Frequently asked
Is tomahawk worth the price?
For the eating experience, no, a boneless ribeye of the same grade eats identically. For visual drama, special occasions, or restaurant plating, the long bone is the entire point. Decide based on whether you are paying for taste or presentation; the eating quality is identical to a regular ribeye.
What is the difference between a tomahawk and a cowboy steak?
A cowboy steak is a bone-in ribeye with a shorter bone (3-5 inches / 8-12 cm), usually trimmed but not frenched. A tomahawk has the full long rib bone (10-12 inches / 25-30 cm), frenched clean. Both are ribeyes; the bone length and presentation differ.
How thick should a tomahawk be?
Most tomahawks are 4-5 cm (1.5-2 inches) thick. Thinner produces less drama for the price. Thicker (6-8 cm / 2.5-3 inches) is sometimes seen in premium steakhouses but requires extended reverse-searing to cook evenly.
Does the bone add flavor?
Almost none, despite popular belief. Beef rib bone marrow does not appreciably render or transfer flavor to the surrounding meat at typical steak cooking temperatures (54-60°C / 130-140°F internal). Slow-cooking applications like braising do extract bone flavor, but a 5-minute sear does not.
How does MeatGrader score a tomahawk?
MeatGrader analyzes the eye of meat (the ribeye section at the base of the bone) and ignores the bone itself. The grade returned is identical to what you would get for a boneless ribeye from the same carcass.