Why Is It Called a Tomahawk?
The name comes from its appearance: a thick ribeye steak with a long rib bone handle, resembling a Native American tomahawk axe. It's as much a visual experience as a culinary one.
Restaurants often serve it on a board, leveraging its dramatic presentation. The striking appearance makes it popular for celebration dinners and special occasions.
What Cut of Beef Is a Tomahawk?
A tomahawk is essentially a ribeye steak cut from the rib section with the bone left attached and Frenched (cleaned of meat). The bone can extend 5-7 inches, adding 4-8 ounces of weight.
The meat itself has the same marbling and flavor as a standard ribeye, but the bone-in preparation adds visual presence and can slightly enhance flavor through the bone's contact during cooking.
How Large Is a Tomahawk Steak?
Typical tomahawk steaks weigh 1.5-2.5+ pounds and measure 2-3 inches thick. Some steakhouses offer even larger versions for parties or show-stopping presentations.
The size makes it ideal for sharing or for single diners with substantial appetites. Most fine dining establishments recommend it for two people, though hearty eaters can manage solo.
How Should You Cook a Tomahawk?
Reverse-sear is ideal: start in a 275°F oven until it reaches 120°F internal temperature, then sear in a screaming-hot cast iron pan for 1-2 minutes per side. This method ensures even cooking throughout.
Let it rest 10-15 minutes after searing. The long bone acts as a heat sink, keeping the center warm during resting while residual carryover cooking brings it to perfect medium-rare.