Tomahawk steak is a bone-in ribeye steak with a long rib bone left attached and usually Frenched for presentation. The extended bone creates the distinctive axe-like appearance from which the name comes. The meat itself is from the rib section and is essentially a ribeye with a long exposed bone; the bone does not make the steak a separate cut or automatically improve flavour.
A tomahawk is fabricated from the rib primal with a substantial length of rib bone retained and cleaned. The steak is usually thick and heavy, with the bone contributing significantly to the raw weight but not the edible portion. Bone length, thickness, fat trim and total weight vary by supplier.
Tomahawk steaks are commonly grilled or reverse-seared. A controlled indirect-heat stage can bring the centre toward the desired temperature, followed by a high-heat sear to develop the crust. Rest before carving the meat from the bone and slicing across the grain.
Example: roast or grill a thick tomahawk over indirect heat, sear the exterior over high heat, rest and carve tableside for sharing.
Tomahawk and côte de bœuf are both bone-in rib steaks, but the tomahawk is distinguished by its long Frenched rib bone. A cowboy steak is also a bone-in ribeye, usually with a shorter bone. Terminology varies by supplier and market.
Chef’s tip: cost the steak by edible yield rather than raw weight alone. Specify bone length, thickness, grade and weight range when ordering.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
