What Cuts Are on a Tomahawk Steak and How to Cook It

Table of Contents

1. Introduction
2. The Anatomy of the Rib Primal: Defining the Tomahawk
3. Tomahawk vs. Cowboy vs. Traditional Ribeye
4. Selecting the Perfect Tomahawk Steak
5. Preparation and Seasoning: The Foundations of Flavor
6. Cooking the Tomahawk: The Reverse Sear Method
7. Alternative Cooking Methods: Grilling and Smoking
8. Resting, Slicing, and Serving the Showstopper
9. Choosing the Right Cut for Your Occasion
10. Food Safety and Storage Basics
11. Conclusion
12. FAQ

Introduction

Have you ever walked into a high-end steakhouse or scrolled through a gourmet food feed and seen a piece of meat so magnificent it looked like it belonged in a medieval feast? That dramatic, long-boned icon is the tomahawk steak. It is, without question, the heavyweight champion of the grilling world, a cut that commands attention the moment it hits the table. But beyond its flintstone-esque appearance and social media fame, many home cooks find themselves wondering exactly what they are looking at. What cuts are on a tomahawk steak, and does that massive bone actually contribute to the flavor, or is it just for show?

At Land and Sea Delivery, we believe that understanding the anatomy of your food is the first step toward culinary mastery. Whether you are a professional chef or a passionate home cook, knowing the "why" behind a cut of meat allows you to treat it with the respect it deserves. The tomahawk is more than just a steak; it is a meticulously crafted piece of culinary art. It represents the pinnacle of the rib primal, offering a combination of textures and flavors that few other cuts can match.

The purpose of this article is to provide you with a deep, comprehensive understanding of the tomahawk steak. We will peel back the layers of this iconic cut, exploring the specific muscles that comprise it, the butcher's craft that creates its signature shape, and the science behind why it tastes so exceptional. By the end of this guide, you will not only know what cuts are on a tomahawk steak but also how to select the best one, how to prepare it to perfection, and how to serve it as a memorable centerpiece for your next gathering.

We will cover the differences between the tomahawk and its close relatives, like the cowboy steak and the traditional ribeye. We will also dive into expert cooking techniques, from the classic reverse sear to the nuance of the Maillard reaction on a thick-cut steak. This is your journey into the heart of premium beef, designed to empower you to bring the steakhouse experience directly into your own kitchen with the help of our Home Delivery service.

The tomahawk steak is the ultimate expression of the rib primal, combining the eye of the ribeye, the coveted ribeye cap, and the complexus muscle into one thick, bone-in masterpiece. Understanding these components is the key to unlocking the full potential of this legendary cut.

The Anatomy of the Rib Primal: Defining the Tomahawk

To truly understand what cuts are on a tomahawk steak, we must first look at where it comes from on the animal. All steaks in this family originate from the rib primal, which is located between the shoulder (chuck) and the loin (longissimus dorsi). Specifically, a tomahawk is cut from ribs six through twelve.

The rib primal is one of the most prized sections of the beef because the muscles in this area do very little heavy lifting. Unlike the muscles in the legs or neck, which are constantly working and developing tough connective tissue, the rib muscles remain relatively sedentary. This lack of strenuous activity results in meat that is incredibly tender and contains a high concentration of intramuscular fat, otherwise known as marbling.

The Three Core Muscles of the Tomahawk

When you look at a cross-section of a tomahawk, you aren't just looking at one single muscle. You are looking at a trio of muscles that work in harmony to provide a variety of textures and flavors in every bite.

1. The Longissimus Dorsi (The Eye): This is the large, central muscle that most people recognize as the "heart" of the ribeye. It is a long, tender muscle that runs along the spine. In a tomahawk, this section is usually quite thick—often two inches or more—providing a satisfying, beefy bite with consistent texture.
2. The Spinalis Dorsi (The Ribeye Cap): Many connoisseurs consider this the single best piece of meat on the entire animal. The cap sits on top of the eye, separated by a thin layer of fat. It is exceptionally marbled, meaning it is packed with flavor and has a buttery, "melt-in-your-mouth" consistency.
3. The Complexus: This is a smaller muscle located toward the front of the rib section. While it is smaller than the eye or the cap, it adds another layer of richness to the steak.

The Signature Bone and the Frenching Process

The defining feature of the tomahawk is, of course, the bone. Specifically, it is the rib bone that has been left intact and "frenched." Frenching is a culinary technique where the butcher carefully removes the meat, fat, and connective tissue from the bone, leaving it clean and white.

In a standard bone-in ribeye, the bone is trimmed close to the meat. In a Tomahawk, that bone is left at least five to eight inches long. This doesn't just look impressive; it acts as a handle (hence the name) and serves as a thermal conductor during the cooking process.

Summary: The tomahawk steak is a bone-in ribeye cut from the rib primal (ribs 6-12), consisting of the eye (longissimus dorsi), the cap (spinalis dorsi), and the complexus muscle. Its signature look comes from the frenched rib bone left at its full length.

Tomahawk vs. Cowboy vs. Traditional Ribeye

The world of beef can be confusing, especially when names seem to overlap. While all three of these cuts come from the same part of the animal, the differences lie in the presentation and the thickness of the cut. When you are browsing our Beef Collection, knowing these distinctions will help you choose the right steak for your specific occasion.

The Traditional Ribeye

The traditional ribeye can be served either boneless or bone-in. A Boneless Ribeye (Prime, 16 oz) is favored for its ease of cooking and eating, as there is no bone to navigate. A standard bone-in ribeye has a small section of the rib bone attached, usually trimmed flush with the meat. These are typically cut between 1 and 1.5 inches thick.

The Cowboy Steak

The Cowboy Steak is often confused with the tomahawk, and for good reason—they are essentially the same cut of meat. The primary difference is the length of the bone. A cowboy steak is a thick-cut, bone-in ribeye where the bone has been frenched but is trimmed much shorter than the tomahawk, usually only extending an inch or two past the meat. It offers the same flavor profile but is easier to fit into a standard-sized skillet.

The Tomahawk Steak

The Tomahawk takes the cowboy steak to the next level. It is cut based on the thickness of the rib bone itself, which usually results in a steak that is at least 2 inches thick and weighs between 30 and 45 ounces. The bone is left long for dramatic visual impact. Because of its massive size, the tomahawk is almost always a shared meal, designed to be carved at the table and enjoyed by two or more people.

Comparative Table: Ribeye Varieties

Feature	Traditional Ribeye	Cowboy Steak	Tomahawk Steak
Bone Length	None or Minimal	1–3 inches	5+ inches
Thickness	1–1.5 inches	2–2.5 inches	2–3 inches
Best For	Weeknight Dinner	Weekend Grilling	Special Occasions
Common Weight	12–16 oz	18–24 oz	30–45 oz

Summary: While all three cuts are ribeyes, the tomahawk is distinguished by its extreme thickness and long, frenched bone, whereas the cowboy steak has a shorter bone and the traditional ribeye is thinner and often boneless.

Selecting the Perfect Tomahawk Steak

Choosing a tomahawk is an investment in a premium dining experience. Because this cut is a "showstopper," you want to ensure that the quality of the meat matches the drama of the presentation. When you Shop for high-quality beef, there are three main factors to consider: marbling, thickness, and the meat-to-bone ratio.

The Importance of Marbling

Marbling refers to the white flecks of intramuscular fat within the lean sections of the meat. In a ribeye cut, marbling is everything. As the steak cooks, this fat melts (renders), basting the meat from the inside out. This process creates the rich, beefy flavor and succulent texture that the rib primal is known for. Look for a tomahawk with consistent, fine marbling throughout the eye and a thick, luscious cap.

Thickness and Weight

A true tomahawk should be thick. Because it is cut to the width of the rib bone, it naturally results in a substantial steak. If the steak is too thin, it becomes difficult to achieve a perfect crust on the outside without overcooking the center. Aim for a steak that is at least two inches thick. This allows you to use advanced cooking techniques like the reverse sear to ensure edge-to-edge perfection.

The Butcher’s Craft: The Bone and Trim

Examine the bone. It should be clean and well-frenched. While the bone adds weight, it should not be so excessively long that it becomes impossible to handle on your grill or in your oven. A well-trimmed tomahawk will have the "tail" (the thinner, fatty end of the ribeye) neatly tucked or trimmed to prevent flare-ups on the grill.

If you are looking for other premium bone-in options that offer a similar experience, consider the Côte de Boeuf. It is essentially a double-thick, bone-in ribeye that provides a similar "roast-like" steak experience without the elongated bone of the tomahawk.

Summary: When selecting a tomahawk, prioritize heavy marbling, a thickness of at least 2 inches, and a cleanly frenched bone to ensure the best flavor and cooking results.

Preparation and Seasoning: The Foundations of Flavor

Before the heat even touches the meat, your preparation will dictate the final result. For a steak as large as a tomahawk, you cannot treat it like a thin flank steak. It requires time and a generous hand with seasoning.

Bringing the Meat to Temperature

One of the most common mistakes when cooking a thick steak is taking it straight from the refrigerator to the grill. Because a tomahawk is so dense, the center will stay cold while the exterior burns. Remove your steak from the fridge at least 45 to 60 minutes before cooking. This allows the internal temperature to rise slightly, ensuring more even heat distribution.

The Art of the Dry Brine

For the ultimate crust, we recommend "dry brining" your tomahawk. Pat the steak completely dry with paper towels—moisture is the enemy of a good sear. Season the steak liberally with coarse kosher salt on all sides, including the edges. If you have the time, let the seasoned steak sit uncovered on a wire rack in the fridge for several hours or even overnight. The salt draws out moisture, which then dissolves the salt and is reabsorbed into the meat, deeply seasoning it and breaking down proteins for a more tender result.

Choosing Your Seasonings

While a high-quality Tomahawk only needs salt and pepper to shine, you can enhance the flavor profile with aromatics.

• Coarse Black Pepper: Add this just before cooking to prevent it from burning and becoming bitter.
• Garlic and Herbs: Fresh rosemary, thyme, and crushed garlic cloves are excellent when added to the basting butter during the finishing stages.
• The Crust: Some chefs prefer a "Montreal" style rub or a coffee-based rub to add depth and earthiness to the charred exterior.

Summary: Proper preparation involves bringing the steak to room temperature, patting it dry, and using a dry-brine method with coarse salt to enhance tenderness and ensure a superior crust.

Cooking the Tomahawk: The Reverse Sear Method

Because of its massive size, the standard "flip every minute" method doesn't work well for a tomahawk. To achieve that perfect medium-rare center with a dark, caramelized crust, the Reverse Sear is the gold standard. This method involves cooking the meat low and slow first, then finishing with a high-heat sear.

Step 1: The Low and Slow Phase

Preheat your oven or smoker to 225°F (107°C). Place the seasoned tomahawk on a wire rack over a baking sheet. The rack is crucial as it allows air to circulate around the entire steak.

Insert a digital meat thermometer into the thickest part of the eye, avoiding the bone. Cook the steak until it reaches an internal temperature of about 115°F (46°C) for a medium-rare finish. This process can take anywhere from 45 to 90 minutes depending on the thickness of the steak.

Step 2: The Resting Period (Part One)

Once the steak reaches 115°F, remove it from the oven and tent it loosely with foil. Let it rest for about 10–15 minutes. This allows the temperature to stabilize and the surface to dry out slightly, which is essential for the upcoming sear.

Step 3: The High-Heat Sear

Now, it's time for the fireworks. You need a screaming hot surface. This can be a heavy cast-iron skillet, a carbon steel pan, or a preheated grill.

• On the Grill: Use direct high heat. Sear the steak for about 2 minutes per side.
• In a Skillet: Use a high-smoke-point oil (like avocado oil or grapeseed oil). Sear for 2 minutes, then add a large knob of butter, garlic, and rosemary. Tilt the pan and spoon the foaming butter over the steak (butter basting) for the final minute.

Step 4: Final Temperature Targets

Remember that the steak will continue to rise in temperature (carryover cooking) by about 5 degrees while resting.

• Rare: Pull at 120°F (Final 125°F)
• Medium-Rare: Pull at 130°F (Final 135°F)
• Medium: Pull at 140°F (Final 145°F)

For a premium cut like this, we highly recommend aiming for medium-rare to ensure the fat is fully rendered but the meat remains tender and juicy.

Summary: The reverse sear method—cooking at a low temperature followed by a high-heat sear—is the most reliable way to cook a thick tomahawk steak to a perfect, even doneness.

Alternative Cooking Methods: Grilling and Smoking

While the reverse sear is foolproof, other methods offer unique flavor profiles that are equally delicious.

Direct Grilling (Two-Zone Method)

If you prefer to cook entirely on the grill, use a two-zone setup. Light one side of the grill to high heat and leave the other side with no direct flame.

1. Sear First: Place the tomahawk over the direct heat to develop a crust. Be careful of flare-ups, as the high fat content of the ribeye can cause flames to jump.
2. Move to Indirect: Once seared, move the steak to the cool side of the grill and close the lid. This essentially turns your grill into an oven, allowing the steak to finish cooking through without burning the outside.

Smoking the Tomahawk

For those who love a deep, smoky flavor, using a pellet grill or an offset smoker is a fantastic option. Use a mild wood like oak, cherry, or pecan. Smoke the steak at 225°F until it reaches your target internal temperature, then sear it over an open flame or a hot cast-iron plate to finish. The smoke adds a layer of complexity that complements the rich fat of the Beef Collection.

Summary: Two-zone grilling and smoking are excellent alternatives to the oven-based reverse sear, offering different flavor profiles through direct flame or wood smoke.

Resting, Slicing, and Serving the Showstopper

The work isn't over when the steak comes off the heat. How you handle the meat in the final minutes is the difference between a good steak and a legendary one.

The Importance of the Final Rest

Never cut into a tomahawk immediately after searing. The heat has pushed the juices toward the center of the meat. If you slice it now, those juices will run out onto the cutting board, leaving you with dry meat. Let the steak rest for at least 10 to 15 minutes. This allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is succulent.

How to Slice a Tomahawk

To serve a tomahawk, you want to showcase the different muscles we discussed earlier.

1. Remove the Bone: Run your knife along the curve of the bone to separate the entire steak from the rib.
2. Slice Against the Grain: Look for the direction of the muscle fibers in the eye. Slice the meat perpendicular to these fibers into thick strips (about 1/2 inch).
3. The Cap: You can slice the cap separately or keep it attached to the eye slices.
4. Presentation: Arrange the slices back next to the bone on a large wooden board or warm platter.

Serving Suggestions and Pairings

The tomahawk is a rich, heavy steak, so it pairs best with sides that offer acidity or brightness to cut through the fat.

• Sides: Roasted root vegetables, a crisp wedge salad with blue cheese, or grilled asparagus with lemon zest.
• Sauces: While the steak is flavorful enough on its own, a bright Chimichurri or a classic red wine reduction (Bordelaise) can elevate the dish.
• Surf and Turf: For the ultimate luxury, pair your steak with fresh seafood from our Shop. A grilled lobster tail or jumbo seared scallops make for an unforgettable meal.

Summary: Resting the steak for 10-15 minutes is crucial for juice retention. Slicing against the grain and serving with acidic or bright sides creates a balanced and visually stunning meal.

Choosing the Right Cut for Your Occasion

While the tomahawk is the star of the show, it’s not always the right choice for every meal. Understanding the variety in our Beef Collection helps you plan the perfect menu.

• For a Crowd: The Tomahawk or the 36 Ounce Porterhouse are the best sharing steaks.
• For Elegance: If you prefer lean tenderness, the Filet Mignon (10 oz) or the Bone-In Filet Mignon (14 oz) offers a more refined, buttery texture.
• For Quick Grilling: If you want high flavor but don't have time for a reverse sear, the Wagyu Flat Iron or the Outside Skirt Steak (8 oz) are incredible options that cook in minutes.
• The Classic Steakhouse Vibe: You can never go wrong with a Boneless New York Strip Steak (14 oz) or a Bone-In Ribeye (22 oz).

Summary: Choose your cut based on the number of people, the time available for cooking, and your preference for either lean tenderness or rich, marbled fat.

Food Safety and Storage Basics

When you invest in premium meat from Land and Sea Delivery, you want to ensure it stays fresh.

• Storage: Keep your steaks in the coldest part of your refrigerator (usually the bottom back shelf). If you aren't planning to cook the steak within 3-5 days of delivery, it is best to freeze it in its original vacuum-sealed packaging.
• Thawing: Never thaw a steak on the counter. The safest method is to move it from the freezer to the fridge 24–48 hours before you plan to cook.
• Handling: Always wash your hands and sanitize your cutting boards and utensils after handling raw beef to prevent cross-contamination.

Summary: Maintain meat quality and safety by storing it in the coldest part of the fridge, thawing slowly in the refrigerator, and practicing proper hygiene during preparation.

Conclusion

Understanding what cuts are on a tomahawk steak transforms you from a casual griller into a confident culinary enthusiast. By recognizing the harmony between the eye, the cap, and the complexus, and respecting the role of the frenched rib bone, you can unlock a level of flavor and tenderness that is truly world-class. The tomahawk is more than just a meal; it is an experience that brings people together, sparking conversation and creating memories around the table.

From the importance of marbling and thickness to the precision of the reverse sear and the necessity of resting, every step in the process matters. At Land and Sea Delivery, we are committed to providing you with the highest quality ingredients to ensure your culinary journeys are always successful. Whether you are celebrating a milestone or simply want to treat yourself to the best the land has to offer, our selection of premium meats is designed to exceed your expectations.

We invite you to explore our full Beef Collection and discover the difference that expert sourcing and careful handling make. With our convenient Home Delivery service, the finest cuts of steak and the freshest seafood are just a few clicks away. Visit our Shop today and bring the excellence of a professional kitchen into the comfort of your own home.

FAQ

How many people does a tomahawk steak feed?

Because a tomahawk typically weighs between 30 and 45 ounces and is very rich in fat, it easily feeds two to three adults. It is intended to be served sliced and shared as a communal centerpiece.

Is the bone included in the weight?

Yes, the weight of a tomahawk steak includes the long rib bone. While you aren't eating the bone, it plays a vital role in the cooking process by insulating the meat and acting as a thermal conductor.

Can I cook a tomahawk in a regular frying pan?

Due to the length of the bone, a tomahawk will not fit in a standard 10 or 12-inch frying pan. You will need a very large cast-iron griddle, a wide roasting pan, or a grill. If you want the same meat but need to use a standard pan, a cowboy steak or a Boneless Ribeye is a better choice.

What is the best internal temperature for a tomahawk?

Most chefs agree that medium-rare (130°F to 135°F after resting) is the "sweet spot." This temperature is high enough to melt the intramuscular fat, providing maximum flavor, but low enough to keep the meat tender and juicy.

Should I cut the fat off before cooking?

No. The external fat and internal marbling are what give the ribeye its legendary flavor. You can trim any excessively large, hanging pieces of fat to prevent grill flare-ups, but the fat should generally stay on the steak during the cooking process.

How do I store leftovers?

If you have leftover tomahawk, store it in an airtight container in the fridge for up to three days. To reheat, we recommend doing so gently in a low oven (250°F) until just warmed through to avoid overcooking the meat. Leftover tomahawk is also excellent served cold in salads or steak sandwiches.

Why is it more expensive than a regular ribeye?

The tomahawk is a premium cut because of the extra labor required for the butchery (the Frenching process) and the fact that it is cut much thicker than a standard steak. It is a specialty item designed for high-end dining experiences.