What to Have With Tomahawk Steak

Table of Contents

1. Introduction
2. Understanding the Tomahawk Cut
3. Selection and Preparation Basics
4. The Master Technique: Reverse Searing
5. Classic Potato Pairings
6. Vibrant Vegetable Side Dishes
7. Iconic Sauces and Toppings
8. Sophisticated Salads and Palate Cleansers
9. Hosting and Presentation: The "Wow" Factor
10. Food Safety and Storage Best Practices
11. Conclusion
12. FAQ

Introduction

Is there any culinary sight more awe-inspiring than a massive, perfectly seared tomahawk steak arriving at the center of the table? With its iconic long-rib bone and incredible marbling, the tomahawk is more than just a meal—it is a theatrical experience. Often weighing in at several pounds, this "king of steaks" is a favorite for special occasions, holiday gatherings, and Sunday afternoons where the goal is to impress. But when you are serving a piece of meat this magnificent, the standard side of plain mashed potatoes simply won’t do. The question of what to have with tomahawk steak is essential for any home cook or chef looking to create a balanced, memorable feast.

At Land and Sea Delivery, we believe that every premium cut of meat deserves a supporting cast that elevates its natural flavors. Because a tomahawk is essentially a bone-in ribeye with extra-long, French-trimmed bone, it is rich, fatty, and deeply savory. To complement such a bold protein, you need sides that offer acidity to cut through the richness, textures that provide a satisfying crunch, and earthy elements that ground the plate. Whether you are firing up the grill for a summer barbecue or using a cast-iron pan for a sophisticated indoor dinner, the right pairings transform a great steak into a world-class meal.

In this guide, we will explore the best side dishes, sauces, and preparation techniques to ensure your next tomahawk dinner is a resounding success. You will learn the secrets of the reverse sear, how to select the perfect cut from our Beef Collection, and which specific recipes—from truffle-infused potatoes to zesty chimichurri—create the ultimate flavor profile. Our mission is to empower you to handle these premium ingredients with confidence, bringing the quality of a high-end steakhouse directly to your dining room.

From the initial selection at our Shop to the final resting period on your cutting board, we are here to walk you through every step of the journey. Let’s dive into the art of the tomahawk and discover how to build a menu that does justice to this epic cut of beef.

Understanding the Tomahawk Cut

Before we can decide what to have with tomahawk steak, we must first understand the characteristics of the meat itself. The tomahawk is a ribeye steak that has been cut with at least five inches of the rib bone left intact. The bone is "French-trimmed," meaning the meat and fat are carved away until the bone is clean, leaving a handle-like appearance that resembles a Native American tomahawk axe.

This cut is prized for its heavy marbling. Because it comes from the longissimus dorsi muscle (the rib area), it contains a high amount of intramuscular fat. When cooked correctly, this fat renders down, basting the meat from the inside out and creating a buttery, tender texture that is virtually unmatched by leaner cuts like the Filet Mignon (8 oz).

Why the Bone Matters

While many people assume the bone is purely aesthetic, it actually plays a role in the cooking process. The bone acts as an insulator, slowing down the cooking of the meat immediately adjacent to it. This can result in a more succulent, tender bite near the bone. Furthermore, the marrow within the bone can contribute a subtle depth of flavor to the surrounding meat during a long, slow roast or grill session.

Comparing the Tomahawk to Other Cuts

When browsing our Beef Collection, you might wonder how the tomahawk differs from other popular options.

• Tomahawk vs. Côte de Boeuf: The Côte de Boeuf is also a bone-in ribeye, but the bone is trimmed much shorter. It offers the same flavor profile but is easier to fit into a standard domestic oven or a smaller skillet.
• Tomahawk vs. Porterhouse: A 36 Ounce Porterhouse gives you two steaks in one—the tenderloin and the strip. While also a "showstopper," it has less fat than the ribeye-based tomahawk and requires a different approach to ensure both sides of the bone reach the perfect temperature simultaneously.
• Tomahawk vs. Boneless Ribeye: For those who prefer convenience, a Boneless Ribeye (Prime, 16 oz) provides that signature marbling without the footprint of the large bone.

Key Takeaway: The tomahawk is a rich, marbled ribeye with a large bone that serves as both a heat conductor and a stunning visual centerpiece. Its high fat content requires side dishes with acidity and brightness to balance the palate.

Selection and Preparation Basics

Achieving the perfect tomahawk experience starts long before the flame touches the meat. Because of its size—often ranging from 30 to 45 ounces—this is not a steak you can simply "throw on the grill" and hope for the best.

Sourcing Quality

At Land and Sea Delivery, we focus on providing premium, artisanal meats through our Home Delivery service. When selecting a Tomahawk, look for deep red color and thick white flecks of marbling throughout the eye of the meat. The fat cap should be firm and white, indicating a well-finished animal.

The Importance of Room Temperature

One of the most common mistakes with large-format steaks is cooking them straight from the refrigerator. Because a tomahawk is so thick, the exterior will often burn before the icy center even begins to warm. We recommend removing your steak from the fridge at least 45 to 60 minutes before cooking. This allows the internal temperature to rise, ensuring a much more even cook.

Seasoning for Success

When you have a piece of meat this high-quality, you don't need to mask it with heavy marinades. We suggest a generous application of coarse sea salt and freshly cracked black pepper. Salt not only seasons the meat but also helps break down the proteins, leading to a more tender result. For an extra layer of flavor, some chefs like to use a "binder" like avocado oil or a thin layer of Dijon mustard before applying a dry rub like a "Cowboy Butter" blend.

Storage and Handling

If you aren't cooking your steak immediately after it arrives via our Home Delivery service, keep it in the coldest part of your refrigerator in its original vacuum-sealed packaging. For the best flavor, try to cook it within 3-5 days of delivery. If you must freeze it, thaw it slowly in the refrigerator over 24-48 hours to preserve the cell structure of the meat.

Key Takeaway: Proper tempering (bringing to room temp) and generous seasoning are the foundations of a great tomahawk. Sourcing from a trusted provider like Land and Sea Delivery ensures you start with the highest possible quality.

The Master Technique: Reverse Searing

If you are wondering how to cook a steak that is three inches thick without ending up with a raw middle and a charred exterior, the answer is the reverse sear. This method has become the gold standard for large cuts like the Tomahawk and the 36 Ounce Porterhouse.

Step 1: Low and Slow

Instead of starting with a hot pan, you start with a low oven or indirect heat on a grill (around 225°F to 250°F / 110°C). Place the seasoned steak on a wire rack over a sheet pan. This allows air to circulate around the entire piece of meat. You want to slowly raise the internal temperature until it reaches about 115°F (46°C) for a medium-rare finish. This process can take anywhere from 45 to 90 minutes depending on the thickness.

Step 2: The Rest

Once the steak hits that target internal temperature, remove it from the heat and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute. In a traditional sear, you rest at the end; in a reverse sear, this mid-way rest is where the magic happens.

Step 3: The Hard Sear

Now, get your cast-iron skillet or grill screaming hot. Add a high-smoke-point oil (like avocado oil) and sear the steak for only 60-90 seconds per side. Because the surface of the meat has dried out during the slow-roast phase, you will achieve an incredible, even, mahogany-colored crust almost instantly.

Internal Temperature Guide

• Rare: 120°F - 125°F
• Medium-Rare: 130°F - 135°F (The Chef's Choice)
• Medium: 140°F - 145°F
• Medium-Well: 150°F - 155°F

Key Takeaway: The reverse sear method ensures edge-to-edge pink perfection and a superior crust. It is the most reliable way to cook large-format steaks at home.

Classic Potato Pairings

Potatoes are the natural partner for beef, but a tomahawk calls for something more elevated than a standard fry. When deciding what to have with tomahawk steak, consider these potato variations that match the richness of the ribeye.

Truffle Fingerling Potatoes

Fingerling potatoes have a naturally buttery texture and a thin skin that crisps up beautifully.

• Preparation: Slice the potatoes in half, toss them in avocado oil, and coat them with truffle powder or a drizzle of high-quality truffle oil.
• Cooking: Roast at 375°F until the exteriors are golden and the insides are creamy. The earthy aroma of truffle is a classic pairing for the "forest floor" notes often found in well-aged beef.

Herb-Roasted Kipflers

Kipfler potatoes are elongated and waxy, making them ideal for roasting.

• The Secret: Toss them with a "compound butter" made of garlic, rosemary, and thyme after they come out of the oven. The residual heat melts the butter, creating a glossy, fragrant coating that complements a steak like our Bone-In Ribeye (22 oz).

Loaded Twice-Baked Potatoes

If you want a side that is as much of a meal as the steak, the twice-baked potato is the way to go.

• The Filling: Mash the potato interiors with sour cream, sharp cheddar cheese, chives, and crispy bacon bits.
• The Result: The crispy potato "shell" provides a vessel for the fluffy, cheesy filling. It’s a comfort-food classic that stands up to the bold flavor of the ribeye.

Crispy Potato Wedges with Spicy Dipping Sauce

For a more casual, "gastropub" feel, thick-cut wedges are fantastic. We recommend par-boiling the potatoes first to ensure a fluffy interior, then frying or roasting them until they have a deep crunch. Serve them with a dipping sauce made from sour cream and a dash of hot sauce to provide a cooling but spicy contrast to the fatty meat.

Key Takeaway: Whether you choose the elegance of truffle fingerlings or the heartiness of twice-baked spuds, ensure your potatoes have a textural element (crunch) to contrast the tender steak.

Vibrant Vegetable Side Dishes

To prevent a tomahawk dinner from feeling too heavy, it is vital to include vegetables that offer brightness, sweetness, and varying textures.

Dukkah-Roasted Carrots

Carrots provide a natural sweetness that balances the saltiness of the steak.

• The Twist: Roast Dutch carrots with a drizzle of maple syrup and olive oil. Once finished, sprinkle them with Dukkah—an Egyptian blend of nuts, seeds, and spices like cumin and coriander. The crunch of the hazelnuts and the warmth of the spices add an exotic flare to the plate.

Creamed Spinach with a Hint of Nutmeg

This is a steakhouse staple for a reason. The iron-rich flavor of spinach paired with a luxurious cream sauce creates a velvety mouthfeel. Adding a pinch of freshly grated nutmeg is the "secret ingredient" that brings out the savory notes of the beef.

Charred Corn on the Cob

If you are grilling your Tomahawk outdoors, corn is a must. The smoke from the grill caramelizes the corn's natural sugars. Top it with a squeeze of lime and a dusting of chili powder (Elote style) to provide a zesty acidity that refreshes the palate between bites of rich ribeye.

Roasted Garlic Cauliflower Steaks

For those looking for a lighter, low-carb option, cauliflower "steaks" are an excellent choice. Seasoned with garlic and roasted until the edges are charred and nutty, they provide a satisfying bulk without the heaviness of grains or potatoes.

Key Takeaway: Use vegetables to introduce sweetness and acidity. Charring your vegetables on the grill alongside the steak is an easy way to tie the entire menu together with a smoky theme.

Iconic Sauces and Toppings

While a perfectly cooked tomahawk from Land and Sea Delivery is delicious on its own, a well-crafted sauce can take it to the next level. When thinking about what to have with tomahawk steak, consider these three distinct flavor profiles.

Chimichurri: The Acidic Brightener

Originating from Argentina, chimichurri is perhaps the best sauce for fatty steaks.

• Ingredients: Fresh parsley, cilantro, garlic, red wine vinegar, and red pepper flakes.
• Why it works: The high vinegar content and the freshness of the herbs "cut" through the fat of the ribeye, making each bite feel lighter and more vibrant. It’s also excellent on a Wagyu Flat Iron.

Horseradish Salsa Verde

A fusion of Italian salsa verde and traditional English horseradish sauce.

• Ingredients: Capers, anchovies (optional), lemon juice, parsley, and freshly grated horseradish.
• Why it works: Horseradish has a unique "nasal heat" that complements beef perfectly without lingering like a chili pepper would. The capers add a briny pop that keeps the taste buds engaged.

Cowboy Butter

This is an intensified compound butter that has become a viral sensation for a reason.

• Ingredients: Melted butter, lemon zest, Dijon mustard, garlic, smoked paprika, and chives.
• Why it works: It’s essentially a deconstructed hollandaise that you can drizzle over the sliced steak. It reinforces the buttery texture of the ribeye while adding a complex, smoky-tangy finish.

Key Takeaway: A sauce should never overpower the meat. Whether you choose the herbaceous lift of chimichurri or the richness of cowboy butter, use it to enhance, not hide, the beef.

Sophisticated Salads and Palate Cleansers

A heavy steak meal often benefits from a fresh, crisp salad served either alongside or as a starter.

The Classic Wedge Salad

Iceberg lettuce provides a watery, cooling crunch that is incredibly refreshing. Top it with a creamy blue cheese dressing, crispy bacon bits, and cherry tomatoes. The "funk" of the blue cheese is a historic partner for the robust flavor of a 36 Ounce Porterhouse or a tomahawk.

Simple Fall Salad

If you are serving your steak during the cooler months, try a salad of arugula, sliced apples, toasted pecans, and pomegranate seeds. Toss it in a light white balsamic vinaigrette. The tartness of the pomegranate and the sweetness of the apple provide a necessary counterpoint to the savory steak.

Balsamic Roasted Beets with Feta

Beets offer a deep, earthy sweetness that echoes the mineral notes in quality beef. Roasting them with balsamic vinegar adds a tangy glaze, and a sprinkle of salty feta cheese provides a creamy finish that bridges the gap between the vegetable and the meat.

Key Takeaway: Keep your salads simple and focus on high-quality ingredients. The goal is to provide a "palate cleanser" that prevents the richness of the steak from becoming overwhelming.

Hosting and Presentation: The "Wow" Factor

Part of the appeal of the tomahawk is the presentation. When you order from our Shop, you are getting a centerpiece, and you should treat it as such.

Carving Tableside

Don't hide the steak in the kitchen! Bring the whole tomahawk to the table on a large wooden board. To carve, hold the bone and slice the meat away from it in one large piece. Then, slice the meat against the grain into thick strips (about 1/2 inch thick). Finally, place the bone back on the board next to the sliced meat. This allows guests to see the beautiful internal cook while making it easy for everyone to serve themselves.

Serving a Crowd

A single Tomahawk (typically 38-42 oz) can easily feed 2-4 people when accompanied by several side dishes. If you are hosting a larger group, we suggest a mix of cuts. You might serve one tomahawk as the "star" and supplement with a Boneless New York Strip Steak (14 oz) or an Outside Skirt Steak (8 oz) for those who prefer different textures.

Wine Pairing

For a steak this bold, you need a wine with enough tannins to stand up to the fat. A South Australian Shiraz (like a McLaren Vale Shiraz) or a Napa Valley Cabernet Sauvignon are the traditional choices. The dark fruit notes and structured tannins in these wines interact with the proteins in the beef, making both the wine and the steak taste better.

Key Takeaway: The tomahawk is designed for sharing. Use a large wooden board and carve it tableside to maximize the "wow" factor for your guests.

Food Safety and Storage Best Practices

At Land and Sea Delivery, we take food safety seriously, from our facility to your doorstep. When handling premium meats, keeping them at the correct temperature is the most important rule.

1. Cold Chain: Ensure your meat is refrigerated immediately upon arrival. Our packaging is designed to keep products at safe temperatures during transit, but the transition to your fridge should be swift.
2. Cross-Contamination: Always use separate cutting boards for raw meat and your side dishes. Wash all utensils, boards, and your hands thoroughly with hot soapy water after handling raw beef.
3. Resting vs. Safety: While we recommend resting the meat for 15 minutes, do not leave it out at room temperature for more than two hours after cooking.
4. Leftovers: If you have leftover steak, wrap it tightly in foil and store it in an airtight container. It makes for an incredible steak salad or a gourmet steak sandwich the next day. Reheat low and slow in a 250°F oven to avoid toughening the meat.

Key Takeaway: High-quality meat deserves high-quality care. Proper storage and handling ensure that the premium experience we provide remains safe and delicious.

Conclusion

Mastering the art of the tomahawk steak is a journey that begins with sourcing and ends with a perfectly balanced plate. By understanding the nuances of the cut, utilizing the reverse sear method, and carefully choosing what to have with tomahawk steak, you can create a dining experience that rivals the world’s best steakhouses.

From the earthy indulgence of truffle potatoes to the vibrant lift of a fresh chimichurri, every side dish we've discussed serves a purpose: to celebrate the rich, marbled beauty of the ribeye. Whether you are hosting a milestone celebration or simply treating your family to an epic Sunday roast, the combination of premium meat and thoughtful pairings is the secret to culinary success.

We invite you to explore our Beef Collection to find your next centerpiece. With our reliable Home Delivery service, the finest cuts are just a few clicks away. Visit our Shop today, fire up the grill, and bring the incredible flavors of Land and Sea Delivery to your table. Happy cooking!

FAQ

How many people does a tomahawk steak feed?

A typical tomahawk from Land and Sea Delivery weighs between 38 and 42 ounces. Because it includes a large bone, the actual meat weight is usually around 30-32 ounces. This is generally enough to feed 2 to 3 adults as a main course, or up to 4 if you serve a variety of hearty side dishes.

Can I cook a tomahawk steak in a standard frying pan?

Due to the long bone, a standard round frying pan is often too small. We recommend using a large rectangular griddle, a very large cast-iron skillet, or a grill. If you must cook indoors and don't have a large enough pan, you can use the reverse sear method in the oven and then "spot-sear" the meat by holding the bone and pressing the meat against the pan surface.

What is the difference between a tomahawk and a cowboy steak?

They are the same cut of meat (bone-in ribeye). The only difference is the length of the bone. A "cowboy steak" typically has a shorter, "frenched" bone that is about 2-3 inches long, while a tomahawk has a bone that is 5 inches or longer.

How should I store the steak if I’m not cooking it today?

Keep the steak in its original vacuum-sealed packaging and store it in the coldest part of your refrigerator (usually the bottom shelf). For maximum freshness, we recommend cooking it within 3-5 days of receiving your Home Delivery.

Why is my steak tough even though I bought a premium cut?

The most common reasons for toughness are skipping the resting period or cutting with the grain instead of against it. Resting (for at least 10-15 minutes) allows the muscle fibers to relax and reabsorb juices. Slicing against the grain (perpendicular to the muscle fibers) shortens the fibers, making each bite much easier to chew.

Do I need a meat thermometer for a tomahawk?

Yes, we highly recommend it. Because the tomahawk is so thick, it is almost impossible to judge doneness by touch or sight alone. A digital meat thermometer ensures you hit the perfect internal temperature every time, preventing you from overcooking a premium investment.

Can I use the leftover bone for anything?

Absolutely! The large rib bone is excellent for making beef stock. Simmer it with onions, carrots, celery, and herbs for several hours to create a rich, flavorful base for soups or gravies.