Are Tomahawk Steaks Fatty? Understanding This Premium Cut

Table of Contents

1. Introduction
2. What Is a Tomahawk Steak?
3. Are Tomahawk Steaks Fatty? The Role of Marbling
4. How to Select a High-Quality Tomahawk
5. Preparation and Seasoning Tips
6. Cooking the Tomahawk: The Reverse Sear Method
7. Resting and Slicing Your Steak
8. Menu Pairings: Completing the Experience
9. Storage and Safety: Handling Your Delivery
10. Conclusion
11. FAQ

Introduction

Have you ever stood before a butcher’s display or scrolled through a premium meat gallery and found your eyes immediately drawn to a massive, long-boned steak that looks more like a prehistoric artifact than a weekend dinner? That striking silhouette belongs to the tomahawk steak, a cut that has taken the culinary world—and social media—by storm. But beyond its dramatic appearance, many home cooks and steak enthusiasts find themselves asking one specific question before making the investment: are tomahawk steaks fatty?

The answer to that question is central to why this steak is so highly prized by chefs and connoisseurs alike. The tomahawk is essentially a ribeye steak that retains at least five inches of the rib bone, which is "frenched" or cleaned of meat and fat to create its signature handle. Because it is sourced from the rib primal of the animal, it carries the same rich, buttery reputation as the ribeye. Understanding the fat content, its distribution, and how it transforms during the cooking process is the key to mastering this impressive cut.

In this guide, we will explore everything you need to know about the tomahawk steak. We will dive deep into the anatomy of the cut, explaining why it is considered one of the most flavorful options in our Beef Collection. You will learn how to identify high-quality marbling, why the fat content is actually a benefit rather than a drawback, and the best methods for preparing such a thick, substantial piece of meat. Whether you are planning a celebratory dinner or looking to elevate your backyard grilling game, this exploration will provide the culinary context and practical tips needed to handle a tomahawk with confidence.

By the end of this article, you will understand the nuances of beef marbling, the science behind the reverse sear, and how to select the perfect steak from our Shop for your next gathering. Let’s begin by breaking down what exactly makes a tomahawk a tomahawk and why its fat content is the secret to its success.

What Is a Tomahawk Steak?

To understand the fat profile of a tomahawk, we must first look at its anatomy. A tomahawk steak is a bone-in ribeye. Specifically, it is cut from the rib primal, located between the shoulder (chuck) and the loin. This area of the cow does not get a significant amount of exercise, which allows for the development of extensive intramuscular fat, otherwise known as marbling.

The defining characteristic of the Tomahawk is the bone. While a standard bone-in ribeye might have a small portion of the rib attached, the tomahawk features a bone that is usually five inches or longer. This bone is frenched—a culinary technique where the meat, fat, and sinew are stripped away from the bone until it is smooth and white. This doesn’t just create a "meat lollipop" aesthetic; it also provides a handle for turning the steak on the grill and acts as a heat conductor during the cooking process.

The Difference Between Tomahawk and Cowboy Steaks

A common point of confusion for many shoppers is the difference between a tomahawk and a cowboy steak. Both are bone-in ribeyes, but the distinction lies almost entirely in the length of the bone.

• Tomahawk: Features a long, frenched bone (5+ inches).
• Cowboy Steak: Typically has a shorter, often frenched bone that is tucked closer to the meat, making it easier to fit into a standard cast-iron skillet.

Regardless of the bone length, both cuts offer the same rich flavor profile. If you are looking for something slightly more manageable for a smaller plate, you might opt for a Bone-In Ribeye (22 oz), which provides that same rib-primal quality in a more compact format.

Sourcing and Yield

Part of what makes the tomahawk a "luxury" cut is its scarcity. A single animal only yields about 14 of these steaks. Because they require a high level of skill to trim and "french" correctly, and because they take up significant space during the aging and shipping process, they are considered a specialty item. When you choose a tomahawk through a premium Home Delivery service, you are receiving a cut that has been handled with artisanal care from the source to your door.

Summary: The tomahawk is a frenched, long-bone ribeye from the rib primal. Its rarity and the skilled butchery required to produce it make it a premier choice for special occasions.

Are Tomahawk Steaks Fatty? The Role of Marbling

When people ask, "are tomahawk steaks fatty?" they are often concerned about large chunks of unrendered fat. However, in the world of premium beef, "fatty" is usually a synonym for "flavorful," provided we are talking about intramuscular fat.

Intramuscular vs. Intermuscular Fat

There are two types of fat you will find on a tomahawk:

1. Intramuscular Fat (Marbling): These are the thin white flecks and streaks of fat located inside the muscle fibers. This is the "good" fat. When heated, this fat melts (renders), basting the meat from the inside out. This is what gives a tomahawk its juicy, buttery texture and deep beefy flavor.
2. Intermuscular Fat (Fat Caps): This is the thicker layer of fat found between different muscle groups or on the outside of the steak. While some of this is trimmed away during the butchery process, a small amount is often left on the "cap" of the ribeye to add flavor during grilling.

Why the Tomahawk Is "Fattier" Than Other Cuts

If you compare a tomahawk to an Outside Skirt Steak (8 oz) or a Filet Mignon (8 oz), the tomahawk will certainly have a higher fat content. The ribeye is naturally one of the richest cuts on the animal. This fat content is exactly why many steak lovers prefer it over leaner cuts. While a filet mignon is prized for its extreme tenderness and mild flavor, a tomahawk is prized for its robust, savory profile that only fat can provide.

The Spinalis Dorsi: The "Flavor Crown"

The most coveted part of a tomahawk or ribeye is the spinalis dorsi, also known as the ribeye cap. This is the outer muscle that wraps around the center "eye" of the steak. It is heavily marbled and incredibly tender. In a high-quality tomahawk, this cap is thick and well-integrated with the rest of the steak, offering a texture that is almost as soft as a filet but with far more flavor.

Summary: Yes, tomahawk steaks are fatty, but specifically in the form of rich marbling. This intramuscular fat is essential for the steak's signature tenderness and buttery flavor, setting it apart from leaner cuts like the filet mignon.

How to Select a High-Quality Tomahawk

Choosing the right steak is the first step toward a successful meal. When browsing our Beef Collection, there are several visual cues you should look for to ensure you are getting the best possible experience.

Look for Vibrant Color

A fresh, high-quality tomahawk should have a deep, vibrant cherry-red color. This indicates that the meat is fresh and has been stored at the correct temperature. Avoid meat that looks grey or brownish, as this can be a sign of oxidation or improper handling.

Inspect the Marbling

Since we’ve established that marbling is the key to flavor, look for a steak with an even distribution of white flecks. You want the fat to be integrated into the muscle, not just sitting in one large clump in the middle. The more intricate the web of marbling, the more tender the steak will be once the fat renders during cooking.

Check the Bone

The bone should be clean, white, and free of cracks. A cracked bone can indicate that the meat was frozen improperly or is older. In a premium frenched cut like our Tomahawk, the bone should be polished and free of meat remnants, ensuring that "Instagram-worthy" presentation.

Thickness Matters

A tomahawk is meant to be thick—usually at least two inches. This thickness is necessary because of the long cooking time required for a bone-in cut. A thin tomahawk would overcook on the inside before the outside could develop a proper crust. When you shop for premium cuts through our Home Delivery service, you can expect the substantial thickness required for professional-grade results.

Summary: When selecting a tomahawk, prioritize vibrant red color, even marbling, a clean bone, and a thickness of at least two inches. These factors guarantee both visual appeal and culinary success.

Preparation and Seasoning Tips

Before the steak ever touches a flame, the way you prepare it will determine whether that rich fat renders properly or stays chewy.

Bringing the Meat to Room Temperature

Because a tomahawk is so thick, you should never cook it straight from the refrigerator. If the center is cold, the outside will burn before the middle reaches a safe and delicious medium-rare. Take the steak out of its packaging and let it sit on the counter for about 45 to 60 minutes. This ensures more even cooking throughout the entire three-pound piece of meat.

The Importance of Salt

Salt is the most important seasoning for a steak of this size. Because the tomahawk is so thick, you need to use more salt than you think. Use a coarse kosher salt or sea salt, which will help create a crusty exterior.

• Pro Tip: Salt the steak at least 40 minutes before cooking (or even the night before, uncovered in the fridge). This allows the salt to draw out moisture, dissolve into a brine, and then be reabsorbed into the meat, seasoning it deeply and breaking down muscle proteins for a more tender bite.

Simple Seasoning vs. Rubs

While many people enjoy complex dry rubs, a premium cut like a tomahawk or a Côte de Boeuf really only needs salt and freshly cracked black pepper. The goal is to highlight the natural, buttery flavor of the beef, not mask it. If you want to add more dimension, you can do so during the finishing stage with aromatics like garlic and rosemary.

Summary: Proper preparation involves bringing the steak to room temperature and seasoning it generously with salt well in advance. These steps ensure even cooking and a well-developed flavor profile.

Cooking the Tomahawk: The Reverse Sear Method

Cooking a three-pound steak that is two inches thick can be intimidating. If you simply throw it on a high-heat grill, the exterior will char into a brick while the interior remains raw. This is where the reverse sear comes in. It is widely considered the best method for thick, fatty cuts like the tomahawk.

Step 1: Low and Slow

Preheat your oven or your grill (using indirect heat) to a low temperature, around 225°F to 250°F. Place the seasoned tomahawk on a wire rack over a baking sheet. The rack allows air to circulate around the entire steak, including the bottom.

• Cook the steak until the internal temperature reaches about 115°F to 120°F for medium-rare. This can take anywhere from 45 to 90 minutes depending on the thickness.
• By cooking it slowly, you allow the intramuscular fat to render gently without toughening the muscle fibers.

Step 2: The Rest Before the Sear

Once the steak hits your target temperature, remove it from the heat and let it rest for about 10 minutes. This might seem counterintuitive, but it allows the surface of the meat to dry out slightly, which will lead to a better crust during the next step.

Step 3: The High-Heat Finish

Now, it’s time for the sear. You want your grill or a massive cast-iron skillet to be screaming hot (about 500°F+). Sear the steak for only about 1 to 2 minutes per side.

• Since the inside is already cooked perfectly, you are only looking to develop that "Maillard reaction"—the chemical reaction that creates a brown, flavorful crust.
• Don't forget to sear the fat cap on the side of the steak! Hold the steak with tongs and press the fatty edge against the hot surface to crisp it up.

Alternative Method: Sous Vide

For those who want absolute precision, the sous vide method is an excellent alternative. Vacuum-seal the tomahawk and cook it in a water bath at 129°F for 3 to 4 hours. This ensures that every millimeter of the meat is the exact same temperature. Afterward, pat it bone-dry and sear it on a hot grill. This is a great way to handle other premium steaks like the 36 Ounce Porterhouse as well.

Summary: The reverse sear is the gold standard for tomahawks. By starting low and slow and finishing with a high-heat sear, you achieve a perfect edge-to-edge pink interior with a delicious, caramelized crust.

Resting and Slicing Your Steak

The hard work is done, but the final steps are just as crucial. A steak this large needs time to settle.

Why Resting Is Non-Negotiable

When meat cooks, the muscle fibers contract and push moisture toward the center. If you cut into a tomahawk immediately after searing, all those delicious juices—now flavored with rendered fat—will pour out onto the cutting board, leaving you with dry meat.

• Let the tomahawk rest for at least 10 to 15 minutes.
• Tent it loosely with foil to keep it warm, but don't wrap it tightly, or the steam will soften the crust you worked so hard to create.

Slicing for a Crowd

The tomahawk is a "sharing" steak. To serve it:

1. Run your knife along the curve of the bone to remove the entire eye of the meat.
2. Slice the meat against the grain into thick strips (about 1/2 inch).
3. Arrange the slices back next to the bone on a large platter for a dramatic presentation.
4. If you have a particularly fatty piece, ensure each person gets a bit of the "cap" (the outer rim) and a bit of the "eye" (the center).

Don't Waste the Bone!

The bone may not add a huge amount of flavor during the quick sear, but it is a treasure trove of collagen and marrow. Many chefs recommend saving the leftover bone to make a rich beef stock or bone broth. You can freeze the bones in an airtight bag until you have enough to fill a stockpot.

Summary: Resting for 10-15 minutes is essential to keep the steak juicy. Slicing against the grain and presenting the meat alongside the iconic bone completes the experience.

Menu Pairings: Completing the Experience

A steak as rich and fatty as the tomahawk needs the right supporting cast to balance the meal.

Side Dishes

Because the tomahawk is very rich, look for sides that offer acidity or a crisp texture to cut through the fat.

• Roasted Root Vegetables: Carrots or parsnips with a balsamic glaze.
• Garlic Mashed Potatoes: A classic that soaks up the steak juices.
• Grilled Asparagus: The slight bitterness and snap of fresh asparagus balance the buttery ribeye.
• Chimichurri Sauce: A bright, herb-based sauce with parsley, garlic, and vinegar is the perfect foil for a fatty steak.

Creating a "Surf and Turf"

If you want to go all out, pair your tomahawk with fresh seafood from our Shop. The sweetness of butter-poached lobster tails or seared scallops creates a luxurious contrast to the savory, salty beef. This is a common centerpiece for anniversary dinners or holiday feasts.

For Those Who Prefer Leaner Options

If you are hosting a group and some guests prefer a less "fatty" experience, consider offering a variety of cuts. While the tomahawk is the star, you could also serve a Boneless New York Strip Steak (14 oz), which is leaner but still flavorful, or a Filet Mignon (10 oz) for those who prioritize tenderness above all else.

Summary: Balance the richness of the tomahawk with acidic sauces like chimichurri and crisp vegetable sides. Adding seafood can elevate the meal into a world-class surf-and-turf experience.

Storage and Safety: Handling Your Delivery

When you order through Land and Sea Delivery, your meat arrives with its freshness preserved. However, knowing how to store it at home is vital for maintaining that quality.

Refrigeration

If you plan to cook your tomahawk within 2 to 3 days of arrival, keep it in the coldest part of your refrigerator. Leave it in its original vacuum-sealed packaging until you are ready to begin the room-temperature tempering process.

Freezing for Later

If you’re saving the steak for a future occasion, a vacuum-sealed steak can stay in the freezer for several months without losing quality. To thaw, move it to the refrigerator 24 to 48 hours before you plan to cook. Never thaw a steak this large on the counter or in warm water, as this can lead to uneven temperatures and food safety risks.

High-Level Handling

Always wash your hands and sanitize your cutting boards after handling raw beef. Because the tomahawk has a long bone, ensure your cutting board is large enough to handle the steak safely without it slipping.

Summary: Keep your steak vacuum-sealed and refrigerated if cooking soon, or freeze for later use. Always thaw slowly in the fridge to preserve the texture and safety of the meat.

Conclusion

So, are tomahawk steaks fatty? Yes, and that is precisely why they are one of the most beloved cuts in the culinary world. The combination of deep marbling from the rib primal and the dramatic presentation of the frenched bone makes the tomahawk more than just a meal—it’s an event. The fat isn't something to avoid; it is the source of the steak's juice, its tenderness, and its unmistakable buttery flavor.

By understanding how to select a well-marbled cut, how to prepare it with generous seasoning, and how to master the reverse sear, you can bring a high-end steakhouse experience directly into your own kitchen. Whether you are slicing into the rich ribeye cap or sharing the generous portions with friends and family, the tomahawk is a testament to the quality and craftsmanship that we value at Land and Sea Delivery.

We invite you to explore our full range of premium offerings. From the massive Tomahawk to specialized cuts like the Wagyu Flat Iron or the classic Boneless Ribeye (Prime, 16 oz), our mission is to provide the finest ingredients for your table.

Ready to start your next culinary adventure? Visit our Shop to browse our current selections and take advantage of our Home Delivery service to bring the best of the land and sea straight to your door. Experience the difference that premium sourcing and expert butchery make in every bite of our Beef Collection.

FAQ

How many people does a tomahawk steak feed?

Because a tomahawk typically weighs between 30 and 45 ounces (including the bone), it is designed for sharing. Depending on the appetites of your guests and the number of side dishes served, one tomahawk can easily feed 2 to 3 adults.

Why is the tomahawk more expensive than a standard ribeye?

The higher price reflects three main factors: the size and weight of the cut, the labor-intensive process of "frenching" the bone, and the limited number of these cuts available per animal. It is considered a premium, specialty item.

Can I cook a tomahawk steak in a pan?

While it is possible to sear the meat in a very large pan, the long bone often makes it difficult to fit into standard cookware. Most home cooks find that a grill or the oven-to-grill reverse sear method is much more effective for this specific cut.

What is the best doneness for a tomahawk?

Most chefs recommend medium-rare (an internal temperature of 130°F to 135°F after resting). This temperature is high enough to allow the intramuscular fat to melt and lubricate the meat fibers but low enough to keep the steak incredibly tender and juicy.

Is the bone included in the weight?

Yes, when you purchase a bone-in steak, the weight of the bone is included in the total. While you don't eat the bone, it plays a vital role in the cooking process by conducting heat and adding to the visual grandeur of the dish.

How do I store leftovers?

If you have leftover tomahawk, store it in an airtight container in the fridge for up to 3 days. To reheat, do so gently in a low oven (250°F) to avoid overcooking the meat. Leftover tomahawk also makes excellent steak sandwiches or additions to a fresh salad.