Tomahawk Steak Guide

The tomahawk is one of the most impressive steak cuts you can put on the table. With its long rib bone, thick cut profile and rich marbling, it has become a favourite amongst steak lovers, barbecue enthusiasts and restaurants alike.

But while a tomahawk certainly looks dramatic, it is not just about presentation. This cut delivers serious flavour when cooked properly.

Taken from the beef rib section, the tomahawk is essentially a bone in ribeye with the rib bone left long for visual impact. Its size and thickness mean it cooks differently to standard steaks, requiring more attention to heat, resting and internal temperature.

Whether you are using a barbecue, cast iron pan or reverse sear method, understanding how to cook a tomahawk properly makes all the difference.

What is a Tomahawk Steak?

A tomahawk steak comes from the rib section of the cow, the same area that produces ribeye steaks.

What makes the tomahawk different is how it is cut. The long rib bone is left attached, creating the signature “handle” appearance that gives the cut its name. The steak is usually portioned much thicker than a standard ribeye. That extra size changes the cooking approach, making temperature control and resting time more important.

Because it comes from the rib section, the tomahawk has excellent marbling throughout the meat. This marbling helps create rich flavour, tenderness and the juicy texture people associate with premium steak cuts.

Why is Tomahawk Steak So Expensive?

Several factors contribute to the higher price. First, tomahawks are cut from the premium beef rib section, which already produces some of the most sought after steaks. The cut is also extremely large and thick, often weighing well over one kilogram.

The long bone also adds visual appeal, making it a popular restaurant and barbecue centrepiece. Combined with the amount of trimming involved and the premium nature of the rib section, tomahawks naturally sit at the higher end of beef cuts.

Best Ways to Cook a Tomahawk Steak

Because of its thickness, a tomahawk needs a slightly different approach to standard steaks.

The goal is to achieve even heat distribution throughout the meat while still developing a crispy outer crust. Managing internal meat temperature carefully is the key to getting the best result.

Reverse Sear Method

The reverse sear method is one of the best ways to cook a tomahawk. Instead of searing first, the steak is cooked gently at a lower temperature until it approaches the desired internal temperature. It is then finished over high heat to develop colour and crust.

This method helps:

• cook the steak evenly
• reduce overcooked outer layers
• improve medium rare doneness
• create a crisp crust without burning

For thick steaks like tomahawks, reverse searing gives far more control over the final result.

Cooking on a Barbecue

Tomahawks are built for barbecue cooking. Charcoal barbecue cooking works particularly well because the smoke and flame complement the rich flavour of the beef rib section. Setting up separate heat zones is important, allowing the steak to cook gently before finishing over direct heat.

When cooking on a barbecue:

• use indirect heat first
• monitor internal temperature carefully
• finish over high heat for crust
• rest the steak before slicing

Because of the size of the cut, patience matters far more than aggressive heat.

Using a Cast Iron Pan

A cast iron pan is another excellent option, especially when combined with oven finishing. Cast iron holds heat extremely well, helping develop strong caramelisation across the surface of the steak. Finishing with butter, garlic and herbs towards the end of cooking also adds another layer of flavour.

For thicker cuts, starting on the stovetop and transferring to the oven often delivers the best balance between crust and even cooking.

Tomahawk Steak Cooking Tips

Tomahawks are not difficult to cook, but they do reward attention to detail.

A few important tips:

• use a meat thermometer rather than guessing
• bring the steak closer to room temperature before cooking
• season generously with salt
• avoid cooking entirely over aggressive direct heat
• allow enough resting time after cooking
• slice against the grain before serving

One of the biggest mistakes people make is underestimating resting time. Because tomahawks are so thick, the juices need time to redistribute through the meat after cooking.

What Temperature Should a Tomahawk Steak Be Cooked To?

Medium rare is generally considered the ideal doneness for a tomahawk.

As a guide:

• Rare: 49 to 52°C
• Medium rare: 54 to 57°C
• Medium: 60 to 63°C

Remember that carryover cooking continues after the steak comes off the heat, especially with thick cuts like this. Removing the steak slightly before your target temperature helps avoid overcooking.

A meat thermometer is one of the best tools you can use for consistent steak results.

Why Tomahawks Are Built for Sharing

Part of the appeal of a tomahawk is the experience. This is not a quiet weeknight steak. It is a large format cut designed for entertaining, sharing and creating a restaurant quality steak experience at home.

Served sliced across a board or platter, tomahawks naturally become the centrepiece of the table. Recipes like our Tomahawk with Chimichurri lean into that experience, pairing high heat cooking with simple flavours that let the steak stand out. 

Choosing Quality Beef Matters

With a cut like this, beef quality becomes even more important. Tomahawks are prized for their rich flavour, tenderness and thick cut presentation, so factors like marbling, ageing and handling all play a major role in the final result.

At Our Cow, we work directly with Australian farmers who prioritise quality and transparency from paddock to plate. That means better beef, handled properly from the beginning.

When you are investing in a premium steak cut, the quality behind it should match the experience. Taste the difference of our premium Tomahawk Steaks by adding them to your next meat box delivery.