Beef Rib
Tomahawk Steak
A tomahawk is a bone-in ribeye with the entire rib bone left on and scraped clean — usually five inches or more. It is the same muscle as a ribeye; the long bone is presentation, and it makes a steak thick enough to share. Reverse-sear to 130–135°F.
Buy it if
You want a ribeye that arrives as an event, and you're feeding two.
Where it comes from: the rib primal, ribs six through twelve — the same longissimus dorsi and spinalis cap that a boneless ribeye is cut from.
Why the bone: it is left long and frenched for presentation. It slows the interior slightly, which is forgiving on a thick steak, but it does not make the meat taste different — anyone telling you the bone adds flavor is selling you the bone.
What you're paying for: you buy the bone by the pound. A 40oz tomahawk carries roughly 10–12oz of bone, so compare price per edible pound against a boneless ribeye before deciding.
Where it comes from on the animal
| Species | Beef |
|---|---|
| Primal | Rib |
| Subprimal | bone-in ribeye, long frenched rib bone (longissimus dorsi + spinalis cap) |
What else it’s called
How to cook Tomahawk Steak
| Best methods | Reverse sear Grill Oven roast Smoke Pan sear |
|---|---|
| Skip | Braise |
| Cook to | Reverse-sear to 130–135°F. The bone slows the interior, so go by thermometer, not by time. |
Common questions
Is a tomahawk just a ribeye?
Yes — same muscle, cut from the same primal. The difference is the rib bone, left long and frenched. A ribeye is the boneless version of the same steak.
Does the bone add flavor?
Not meaningfully. Bone conducts heat more slowly than meat, so it can leave the meat nearest it slightly less done, but it does not season the steak. The bone is presentation and thickness.
How big is a tomahawk?
Usually 30–45oz including the bone, roughly two to two and a half inches thick. It is a steak for two people, not one.
How do I cook one?
Reverse-sear. Hold it in a low oven or on indirect heat until the center hits about 120°F, then sear hard on both sides to finish at 130–135°F. Go by thermometer — the thickness makes timing unreliable.
