Is Tomahawk steak worth the hype? It’s a question that sparks debate, much like choosing between a Brant Lake Wagyu ribeye and striploin. Or whether you should have a beer or a Cabernet Sauvignon red wine with your tomahawk steak. It is all about personal choice. What do we prefer? Succulent, tender, restaurant-quality steak. Just like we make them.
So, what is a tomahawk steak? Is it expensive, and do you barbeque or oven grill?
What Is a Tomahawk Steak?
A tomahawk steak is basically a ribeye beef steak, but different, because at least five inches of rib bone is left intact. The extra-long bone is French-trimmed, a culinary technique also used to give a rack of lamb its unique shape. With this method, the meat and fat are trimmed from the bone, leaving a ‘handle’ that gives a bit of drama to the steak.
The steak meat is highly marbled, very tender, and flavorful. It is taken from a section of the animal where the muscles aren’t used much, leaving the meat particularly tender and soft. When cooking a tomahawk steak, the intramuscular fat mixes with the elements released from the large bone, resulting in a wonderfully rich flavor. The two things that make a tomahawk steak an above-standard ribeye are the extended bone and the fact that it is cut to the thickness of the rib. Did we mention it is called a tomahawk steak because it looks a bit like a Native American tomahawk axe?
An irrelevant fact, unless relevant for you, is that the tomahawk is cut from between the sixth and twelfth rib.
Understanding the Price of a Tomahawk Steak
Have you seen a tomahawk steak? It is big, wonderfully big, and easily feeds two people unless you are really, really hungry. Cut according to the thickness of the rib bone, the steak is generally about 2 inches thick and weighs, on average, between 30 and 45 ounces. Our Tomahawk ribeye steak, however, starts where others end, as they generally weigh between 44 and 55 ounces. You get value for money with our tomahawk steak size, and there is the added convenience of being able to hold the meat by the long bone handle, which makes for an awesome conversation starter.
At Chophouse Steaks, our prime beef gets high grades from our customers and carries the United States Department of Agriculture (USDA) prime-grade shield. The tomahawk steak price is worth it since you get meat the thickness of a rib, and a quality generally sold in restaurants. An online butcher shop with no storefront, we offer you the perfect cuts of beef and help you save on gas.
How Does Tomahawk Steak Compare to Other Beef Cuts?
There’s no doubt that few steaks make an impression quite like the tomahawk. Its dramatic presentation, long bone handle, and hands-on cooking experience set it apart from the usual lineup. But when you look beyond the theatrics, how does it compare to other types of steak available from your local butcher’s shop?
T-Bone Steak
This classic cut offers two experiences in one: a tender fillet on one side and a flavour-packed strip on the other, separated by the iconic T-shaped bone. Aged properly, a T-bone can hold its own in both size and price against a tomahawk. However, the cuts of steak differ in structure and taste. The tomahawk, taken from the rib primal, features a thicker ribeye section with deep marbling, giving it that rich, beefy intensity, especially when grilled to a medium-rare finish.
Côte de Boeuf
Also carved from the rib primal, the côte de boeuf shares a similar origin and marbling pattern with the tomahawk. Both are premium cuts of steak prized for tenderness and bold flavour. The main difference lies in presentation. The tomahawk’s long, French-trimmed bone makes it a statement piece, while the côte de boeuf has a shorter bone and a more traditional, no-frills look. For those wanting the visual drama at the table, the tomahawk steals the spotlight.
Rump Steak
If you’re after high-quality meat without the splurge, rump steak is a solid contender. It’s often a budget-friendly choice but doesn’t skimp on flavour. With a firmer texture than rib cuts, rump steak is a favourite for weeknight meals or for those getting familiar with different types of steak. While it may not have the grandeur of a wagyu tomahawk, it’s still a satisfying option, especially when cooked with care.
How to Cook a Tomahawk Steak
We don’t have many rules at Chophouse Steaks, but the two we stand by are – we have the best steaks and you never, ever cook frozen meat. Since we are not talking about Wagyu steaks, which literally go up in flames if you grill them over a direct flame (it’s the high fat content), you can cook a tomahawk steak however you want.
Tomahawk steak is a showstopper, and cooking it should be just as satisfying as eating it. Whether you’re firing up the BBQ or using the oven, here’s everything you need to know for perfect results every time.
Step 1: Thawing and Prepping Your Steak
Let your tomahawk steak thaw in the fridge for 2–3 days. Once fully defrosted, remove it from the refrigerator about an hour before cooking to bring it to room temperature; this ensures even cooking throughout.
Tip: Pat the steak dry with paper towels before seasoning to help achieve a crisp outer crust.
Step 2: Seasoning
Because a tomahawk is thick and rich, simple seasoning works best. Generously coat all sides with coarse salt and freshly ground black pepper. You can also add garlic powder, rosemary, or a touch of smoked paprika if you like a bit of flair.
Step 3: Cooking Method Options
Option 1: BBQ Grill
- Preheat your grill to high heat (at least 450°F/230°C).
- Sear the steak on all sides, including the edges, about 2 minutes per side.
- Move the steak to indirect heat (lower temp zone), close the lid, and cook until it reaches your desired internal temperature (see below).
Option 2: Reverse Sear (Oven + Pan or Grill)
- Preheat your oven to 250°F (120°C).
- Place the steak on a wire rack over a baking tray and roast until it reaches 10–15°F below your target temperature.
- Finish by searing it on a hot grill or cast-iron skillet for that signature crust.
Internal Temperature Guide
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: Not recommended (but 160°F+/71°C)
Always rest the steak under foil for 10 – 15 minutes before slicing. This helps redistribute the juices and results in a juicier cut.
Step 4: Serving
Add a small knob of butter on top while resting for added richness. Then, slice against the grain to your desired thickness. Serve with roasted garlic, chimichurri, or simply as is.
Bonus Tip: Use a Meat Thermometer
If you’re aiming for precision, a digital thermometer takes out the guesswork and ensures your tomahawk is cooked to perfection.
Still wondering, is Tomahawk steak worth the hype? Give someone the chance to find out for themselves. A Chophouse Steaks gift card lets them experience the rich flavour, impressive size, and unforgettable cooking experience of a premium tomahawk. It’s more than just a meal, it’s a moment. Order online today from Chophouse Steaks and make their next BBQ unforgettable.
