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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.
The tomahawk steak (also called a cowboy steak when the “handle” is removed) comes from the rib primal, specifically the bone-in ribeye section, and includes the ribeye eye, cap and complexus muscle. The long “handle” bone gives it its iconic look and helps the meat cook with added flavour from the bone. Thanks to where it's cut from the cow and its fat profile, this cut eats beefy, rich, and tender.
It’s most often grilled or reverse-seared: start on high heat to build a crust, finish in the oven or over lower heat until internal temperature lands around medium-rare. You can also pan-sear then oven-finish (if you have a pan and over big enough to accommodate the handle bone), or broil in a pinch—but avoid super fast, high-flare grilling for the full thickness, as the exterior can burn before the centre is properly done.
The tomahawk is a modern-steakhouse showstopper, gaining wider popularity only recently for its dramatic presentation and “big steak” feel. It sits above everyday cuts in price and occasion-level appeal, making it a super-premium cut.
A typical tomahawk weighs around 1½ to 2 pounds (24–32 oz) and is often 2–3 inches thick. Nutrition estimates for a 12 oz cooked portion: about 850 calories, ~60g protein, ~60-65g fat depending on marbling; also a good source of B-vitamins (especially B12), iron and zinc.
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.
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