Understanding What Cuts Are in a Tomahawk Steak

Table of Contents

1. Introduction
2. Defining the Tomahawk: More Than Just a Pretty Bone
3. The Anatomical Breakdown: Three Cuts in One
4. Tomahawk vs. Cowboy Steak vs. Côte de Boeuf
5. The Science of Flavor: Marbling and the Bone
6. How to Select a Premium Tomahawk
7. Mastering the Preparation: The Art of the Dry Brine
8. Cooking Methods: The Reverse Sear
9. Temperature and Doneness Guidance
10. Resting and Slicing: The Final Hurdles
11. Comparing Other Premium Cuts
12. Storage and Handling Basics
13. Menu Pairing and Serving Ideas
14. Conclusion
15. FAQ

Introduction

Imagine a steak so visually arresting that it commands the attention of every person in the room the moment it leaves the kitchen. It is thick, beautifully marbled, and features a long, protruding rib bone that resembles the handle of an ancient axe. This is the tomahawk steak, a cut that has transcended the boundaries of traditional butchery to become a modern culinary icon. But beyond its dramatic appearance and "Instagram-worthy" silhouette, what exactly are you eating when you sit down to enjoy this feast? To truly master the art of the grill or the cast-iron pan, a home cook or chef must first understand the anatomy of the meat. Specifically, you must understand what cuts are in a tomahawk steak.

The tomahawk is not just a marketing gimmick; it is a masterclass in the rib primal, representing some of the most flavorful and tender muscles found on the entire animal. Historically, bone-in steaks were the standard, but the modern tomahawk takes it a step further by utilizing "Frenching"—a technique where the bone is cleaned of fat and meat—to create a striking presentation. This blog post is designed to pull back the curtain on this premium cut. We will explore the specific muscles that comprise the steak, the science of why the bone affects the cooking process, and how it compares to other heavy hitters in the Beef Collection.

By the end of this article, you will be an expert on the tomahawk's composition. You will learn the difference between the eye and the cap, understand how to select the best specimen from our Shop, and gain professional-level insights into preparation and cooking. Whether you are planning a celebratory dinner or looking to refine your steak-tasting palate, this guide provides the depth and clarity you need to appreciate every bite. We are moving beyond the surface to look at the craft of butchery and the biology of flavor, ensuring that when you choose Land and Sea Delivery for your Home Delivery, you know exactly why our Tomahawk is a cut above the rest.

Defining the Tomahawk: More Than Just a Pretty Bone

To understand what cuts are in a tomahawk steak, we must first define what the steak is in its entirety. At its core, a tomahawk is a bone-in ribeye steak. However, unlike a standard bone-in ribeye, the tomahawk features at least five inches of the rib bone extending from the meat. This bone is "frenched," meaning the butcher carefully removes the intercostal meat (the meat between the ribs) and the surrounding fat to leave a clean, white handle.

The tomahawk is typically cut from the rib primal of the beef, specifically from ribs six through twelve. Because it must be thick enough to accommodate the width of a single rib bone, most tomahawks are at least two inches thick, often weighing between 30 and 45 ounces. This makes it an ideal candidate for shared dining experiences or for the most ambitious of appetites.

The Rib Primal Origin

The rib primal is located between the chuck (shoulder) and the loin (lower back). Because this area of the animal does not do a significant amount of heavy lifting or weight-bearing, the muscles remain incredibly tender. This section is also known for having some of the highest concentrations of intramuscular fat, or marbling, in the entire carcass. When you look at the Beef Collection, the rib cuts are almost always the most sought-after for those who prioritize richness and "beefy" flavor.

The Role of Frenching

Frenching is an artisanal butchery skill that is as much about aesthetics as it is about tradition. By exposing the bone, the butcher highlights the contrast between the dark, seared meat and the clean bone. This doesn't just look good; it also provides a convenient way for the chef to flip the steak on a large grill without piercing the meat with tongs, though a pair of heavy-duty tongs is still recommended for a steak this size.

Key Takeaway: A tomahawk is essentially a thick-cut ribeye with an elongated, cleaned rib bone. It is sourced from the rib primal, known for its tenderness and high fat content.

The Anatomical Breakdown: Three Cuts in One

When people ask what cuts are in a tomahawk steak, they are usually surprised to find out that it isn't just one uniform piece of muscle. A single tomahawk actually contains three distinct muscles, each with its own texture and flavor profile. Understanding these muscles allows you to appreciate the complexity of the steak as you move from the center to the outer edges.

The Longissimus Dorsi (The Eye)

The largest part of the tomahawk is the longissimus dorsi, commonly referred to as the "eye of the ribeye." This is a long, circular muscle that runs along the spine. It is the most tender portion of the ribeye and features consistent, fine marbling throughout. Because it is a relatively "lazy" muscle, it lacks the tough connective tissue found in the legs or shoulders, resulting in a melt-in-your-mouth texture when cooked to medium-rare.

The Spinalis Dorsi (The Ribeye Cap)

If the eye is the heart of the steak, the spinalis dorsi is the soul. Also known as the ribeye cap, this muscle sits on top of the eye, separated by a thin layer of fat. Many steak connoisseurs consider the spinalis to be the single best piece of meat on the entire animal. It possesses the intense marbling of a ribeye with the tenderness of a filet. In a tomahawk, the cap is often thick and lush, providing a savory, buttery contrast to the more uniform eye muscle.

The Complexus

The third muscle, which is not always present in every cut depending on where exactly the rib was sliced, is the complexus. This is a smaller muscle that sits at the front of the ribeye. While smaller than the other two, it adds another layer of texture and richness. It is highly marbled and tender, contributing to the overall "busy" and flavorful nature of the rib primal.

Key Takeaway: A tomahawk consists of the longissimus dorsi (the eye), the spinalis dorsi (the cap), and the complexus. Together, these muscles provide a variety of textures and deep, beefy flavors in every slice.

Tomahawk vs. Cowboy Steak vs. Côte de Boeuf

In the world of premium beef, names can sometimes be confusing. To truly understand what cuts are in a tomahawk steak, it helps to see how it relates to its closest relatives. While they all come from the same part of the animal, the differences lie in the presentation and the length of the bone.

The Cowboy Steak

The cowboy steak is essentially a tomahawk with a haircut. It is a bone-in ribeye where the bone has been frenched but is much shorter—usually only extending an inch or two past the meat. It offers the same flavor profile as a tomahawk but is much easier to fit into a standard-sized skillet or a smaller home oven. If you love the flavor of our 22-ounce Bone-In Ribeye, you are essentially enjoying the "cowboy" experience.

Côte de Boeuf

The Côte de Boeuf is the French term for a bone-in rib steak. In most culinary circles, a Côte de Boeuf is cut from the same rib section but often features a bone that is trimmed flush with the meat or only slightly exposed. It is typically a very thick double-cut steak intended for roasting or slow-cooking before a final sear. It is the sophisticated, European cousin to the rugged, American tomahawk.

Why Choose the Tomahawk?

The choice to go with the Tomahawk usually comes down to the occasion. The long bone acts as a heat conductor during the cooking process (to a small degree) and provides a spectacular centerpiece for a dinner party. It is the ultimate expression of the ribeye cut.

Key Takeaway: The tomahawk is distinguished by its long bone. Shorter versions are called cowboy steaks, while thick, bone-in rib steaks are often referred to as Côte de Boeuf.

The Science of Flavor: Marbling and the Bone

One cannot discuss what cuts are in a tomahawk steak without talking about fat. The ribeye section is famous for its marbling, but why does that matter so much for the tomahawk specifically?

Intramuscular Fat (Marbling)

Unlike the thick layer of gristle you might find on the edge of a cheaper cut, the tomahawk is prized for its intramuscular fat. These are the tiny white flecks that weave through the muscle fibers. During the cooking process, this fat melts, basting the meat from the inside out. This is what creates that characteristic "juiciness" and carries the fat-soluble flavor compounds to your palate.

Does the Bone Add Flavor?

This is one of the great debates in the culinary world. While some scientists argue that the flavor molecules in the bone are too large to penetrate the meat during the relatively short cooking time of a steak, many chefs disagree. The bone serves two practical purposes:

1. Insulation: The bone protects the meat immediately adjacent to it from overcooking, resulting in a very tender, juicy section of meat near the rib.
2. Heat Distribution: The bone can act as a conductor, helping to move heat into the center of the thick steak more evenly than a boneless cut might.

Regardless of the scientific debate, there is an undeniable "primal" satisfaction in eating meat cooked on the bone.

Key Takeaway: Marbling is essential for the tomahawk's flavor, providing internal basting. The bone provides insulation and a unique cooking dynamic that preserves juiciness near the rib.

How to Select a Premium Tomahawk

When browsing the Shop for your next delivery, knowing how to pick the right tomahawk is a valuable skill. Since this is a significant investment in your culinary evening, you want to ensure the quality matches your expectations.

Check the Thickness

Because a tomahawk includes a full rib bone, it cannot be cut thin. A proper tomahawk should be at least 2 inches thick. If it’s too thin, the exterior will overcook before the interior reaches the desired temperature. Our Tomahawk is specifically portioned to ensure that "thick-cut" steakhouse experience.

Look for the Cap

When examining the steak, look at the spinalis (the cap muscle) on the outer edge. You want a steak where the cap is prominent and well-marbled. A large, healthy ribeye cap is the hallmark of a high-quality cut from the rib primal.

Color and Texture

The meat should be a vibrant, healthy red (not grey or dark brown), and the fat should be a creamy white. If the fat looks yellow, it may indicate an older animal or different aging process, which isn't necessarily bad but will result in a "funkier" flavor that not everyone prefers. For a clean, classic beef flavor, white fat is the gold standard.

Key Takeaway: Look for a thickness of at least 2 inches, a prominent ribeye cap, vibrant red meat, and clean white marbling to ensure a premium experience.

Mastering the Preparation: The Art of the Dry Brine

Because you now know what cuts are in a tomahawk steak and how thick those muscles are, you realize that a simple "toss it on the grill" approach might lead to an unevenly cooked mess. The first step to a perfect tomahawk is the dry brine.

The Importance of Salt

At least 24 hours before you plan to cook, season your steak liberally with kosher salt on all sides—including the edges. Place it on a wire rack over a baking sheet in your refrigerator.

1. Moisture Extraction: The salt draws moisture out of the meat.
2. Absorption: The salt dissolves into a brine and is reabsorbed, seasoning the meat deeply.
3. Surface Drying: The refrigerator air dries the surface of the steak, which is the secret to getting that perfect, crusty sear (the Maillard reaction).

Bringing it to Room Temperature

Take the steak out of the fridge about 60 to 90 minutes before cooking. A steak this thick needs time for the internal temperature to rise slightly, ensuring it doesn't stay cold in the middle while the outside burns.

Key Takeaway: Dry brining with salt for 24 hours and allowing the steak to come toward room temperature are non-negotiable steps for a steak of this size.

Cooking Methods: The Reverse Sear

If there is one technique that was made for the tomahawk, it is the reverse sear. Traditional searing (searing first, then finishing in the oven) often results in a "grey band" of overcooked meat beneath the crust. The reverse sear flips the script.

Step 1: Low and Slow

Place your seasoned tomahawk in an oven or smoker set to 225°F (107°C). Use a meat thermometer—this is not the time for guesswork. You are looking for an internal temperature of about 115°F (46°C) for a medium-rare finish.

Step 2: The Resting Period

Once it hits 115°F, remove it from the oven and let it rest for 10-15 minutes. This might seem counterintuitive, but it allows the juices to stabilize before the high-heat phase.

Step 3: The Blast of Heat

Get your grill or a massive cast-iron skillet screaming hot. Sear the steak for only about 60-90 seconds per side. Since the meat is already warm and the surface is dry from the oven/dry-brine, you will get an instant, mahogany crust without overcooking the inside.

Alternative: Two-Zone Grilling

If you are strictly using a grill, set it up with a "hot side" and a "cool side." Start the steak on the cool side with the lid closed until it reaches your target temp, then move it to the flames for the final sear.

Key Takeaway: The reverse sear is the best method for a tomahawk, ensuring an edge-to-edge pink interior and a perfect crust.

Temperature and Doneness Guidance

A tomahawk is a premium cut, and overcooking it is the only way to do it a disservice. Because the Beef Collection from Land and Sea Delivery is of such high quality, we generally recommend aiming for Medium-Rare to Medium to allow the marbling to melt properly without toughening the muscle fibers.

• Rare (120°F - 125°F): Cool red center.
• Medium-Rare (130°F - 135°F): Warm red center—the ideal for a tomahawk.
• Medium (140°F - 145°F): Warm pink center.
• Medium-Well (150°F - 155°F): Slightly pink center.

Always pull your steak off the heat when it is 5 degrees below your target temperature, as carryover cooking will continue to raise the internal temp while the steak rests.

Key Takeaway: Aim for 130°F to 135°F for the perfect medium-rare, and always account for 5 degrees of carryover cooking during the rest.

Resting and Slicing: The Final Hurdles

You’ve spent hours preparing and cooking, but the most important step is still ahead: the rest.

Why Rest?

When meat cooks, the muscle fibers contract and push moisture toward the center. If you cut into a tomahawk immediately, those juices will run out onto the cutting board, leaving you with dry meat. Resting for at least 10 to 15 minutes allows the fibers to relax and reabsorb that moisture.

Slicing the Tomahawk

1. Remove the Bone: Run your knife along the curve of the rib bone to separate the entire steak from the bone in one piece.
2. Slice Against the Grain: Look for the direction the muscle fibers are running and slice perpendicular to them. For a tomahawk, this usually means slicing the eye into thick strips.
3. The Bone Reward: Don't forget the meat attached to the bone! Many people consider the "intercostal" meat left on the bone to be the tastiest part.

Key Takeaway: Rest the steak for 15 minutes to preserve juiciness. Remove the bone first, then slice the meat against the grain for maximum tenderness.

Comparing Other Premium Cuts

While the tomahawk is a star, it’s helpful to see how it stacks up against other offerings in our Beef Collection. Different occasions call for different cuts.

• For the Filet Lover: If you prefer lean tenderness over fatty richness, the Filet Mignon (10 oz) or the Bone-In Filet Mignon (14 oz) provides a more delicate experience than the robust ribeye.
• For the Best of Both Worlds: The 36 Ounce Porterhouse gives you both a New York Strip and a large Filet Mignon on one bone.
• For Intense Flavor: If you like the richness of a tomahawk but want a different texture, try the Wagyu Flat Iron. It is surprisingly marbled and incredibly tender.
• For Versatile Weeknights: The Outside Skirt Steak (8 oz) or a Boneless New York Strip Steak (14 oz) offers high-quality flavor with much faster cooking times.

Key Takeaway: The tomahawk is the king of the rib primal, but Land and Sea Delivery offers a full range of cuts, from the lean Filet Mignon to the balanced Porterhouse, to suit any palate.

Storage and Handling Basics

When your Home Delivery arrives, proper handling ensures the quality of the meat is preserved from our door to yours.

Refrigeration

If you plan to cook your tomahawk within 3 to 5 days, keep it in its original vacuum-sealed packaging in the coldest part of your refrigerator.

Freezing

If you need to store it longer, our vacuum sealing is designed to protect against freezer burn. For the best quality, try to enjoy frozen steaks within 3 to 6 months.

Thawing

Never thaw a tomahawk on the counter. Because it is so thick, the outside will reach a temperature where bacteria can grow before the inside is thawed. Always thaw in the refrigerator, allowing at least 24 to 48 hours for a steak of this size.

Key Takeaway: Keep meat refrigerated for short-term use and thaw slowly in the fridge to maintain safety and texture.

Menu Pairing and Serving Ideas

A steak as grand as the tomahawk deserves side dishes that can hold their own.

The Classic Steakhouse Spread

• Potatoes: A loaded baked potato or garlic-mashed potatoes are classic for a reason—the starch soaks up the juices from the steak.
• Greenery: Sautéed asparagus or a wedge salad with blue cheese provides a crisp, fresh contrast to the heavy fat of the ribeye.

Surf and Turf Inspiration

Want to elevate the meal further? Pair your tomahawk with premium offerings from our seafood selection. A butter-poached lobster tail or seared scallops creates a "Land and Sea" experience that turns a home dinner into a five-star event.

Sauces

While a well-cooked Tomahawk needs nothing more than salt and pepper, a side of chimichurri or a red wine reduction can add a bright or earthy dimension to the meal.

Key Takeaway: Pair your tomahawk with classic starches, fresh greens, or premium seafood for a complete, restaurant-quality meal.

Conclusion

Understanding what cuts are in a tomahawk steak transforms you from a casual diner into a true culinary enthusiast. By recognizing the longissimus dorsi, the spinalis dorsi, and the complexus, you gain a deeper appreciation for the artistry involved in butchery and the complexity of premium beef. This steak is more than just a visual showstopper; it is a meticulously crafted cut that offers the very best of the rib primal.

We have explored the anatomy of the steak, the science of the bone, and the best methods for preparation—from the crucial dry brine to the foolproof reverse sear. Whether you choose the massive Tomahawk for a celebration or a Boneless Ribeye (Prime, 16 oz) for a refined weekend dinner, the key is quality sourcing.

At Land and Sea Delivery, we are committed to bringing this level of culinary excellence directly to your door. Our mission is to provide the freshest, most premium meats and seafood, ensuring that every meal you prepare is a masterpiece. We invite you to explore our full Beef Collection and experience the convenience and quality of our Home Delivery service. Visit our Shop today and take the first step toward your next legendary meal.

FAQ

How many people does a tomahawk steak feed?

Because a tomahawk typically weighs between 30 and 45 ounces (including the bone), it is comfortably a meal for two to three adults. When sliced and served as part of a multi-course dinner with sides, it can easily serve a small group.

Is the bone included in the weight?

Yes, when you buy a tomahawk, the weight includes the large rib bone. While you aren't eating the bone, it is an essential part of the cut's identity and contributes to the cooking process and presentation.

Can I cook a tomahawk steak in a pan?

It is difficult to cook a full tomahawk in a standard frying pan because the long bone will prevent the meat from lying flat against the surface. However, if you have a very large cast-iron skillet or a flat griddle, it is possible. Most home cooks prefer to use a grill or the oven-to-grill reverse sear method.

What is the difference between Prime and Choice tomahawks?

This refers to the USDA grading of the meat based on marbling. "Prime" has the highest level of intramuscular fat, offering the most flavor and tenderness. "Choice" is also high quality but has slightly less marbling. We focus on providing premium selections that ensure a top-tier experience regardless of the specific grade.

How do I store leftovers?

If you have leftover tomahawk, wrap it tightly in foil or an airtight container and refrigerate for up to three days. To reheat, we recommend doing so gently in a low-temperature oven (250°F) to avoid overcooking the meat and turning it tough.

How long does delivery take?

For the most accurate information on our current routes and timing, please check our Home Delivery page. We strive to provide reliable and efficient service to ensure your meat arrives fresh and ready for the grill.