The tomahawk steak is one of the most visually striking cuts of beef, often featured in high-end restaurants and steak lovers’ homes alike. But where exactly does this massive, bone-in cut come from on the cow? Understanding its origin can help you appreciate its unique flavor, texture, and the best ways to cook it. In this article, we’ll take a deep dive into the tomahawk steak‘s place on the cow, compare it to other rib cuts, and explore how best to cook and serve it.
What is a Tomahawk Steak?
A tomahawk steak is essentially a bone-in ribeye that comes from the rib primal section of the cow. Its defining feature is the long rib bone, which is Frenched, meaning the meat and fat have been trimmed away to expose the bone. This gives the steak its signature tomahawk-like appearance.
Size and Presentation
The tomahawk steak typically weighs between 30 to 45 ounces and is about two inches thick, making it one of the larger cuts of beef. Its dramatic presentation is one of the reasons it is so popular at special events or when you want to impress at a dinner party.
| Feature | Ribeye Steak | Tomahawk Steak |
|---|---|---|
| Bone-In or Boneless | Boneless | Bone-In |
| Average Weight | 8-16 oz | 36-48 oz |
| Thickness | 1 inch | 1.25-1.5 inches |
| Visual Appeal | Standard | High (due to bone) |
The bone itself can measure up to 12 inches or more, and while it doesn’t contribute to the edible portion, it makes for an eye-catching presentation. The meat is sourced from the longissimus dorsi, which is a tender and flavorful muscle.
Where Does the Tomahawk Steak Come From on the Cow?
The Rib Primal Section
The tomahawk steak is cut from the rib primal section of the cow. This is the same section that produces other high-quality cuts like the ribeye and prime rib. The rib primal is located along the cow’s backbone, between the chuck and the loin.
This part of the cow is relatively inactive, meaning the muscles here don’t get much exercise. As a result, the meat is well-marbled, which contributes to its tenderness and flavor. The tomahawk steak is typically cut from ribs 6 to 12, which are located toward the center of the cow.
Muscle Composition: Longissimus Dorsi, Spinalis, and Complexus
The longissimus dorsi is the main muscle in the tomahawk steak, and it’s also the key muscle in ribeye and prime rib cuts. This muscle runs along the spine and is prized for its tenderness. Additionally, the spinalis (also known as the ribeye cap) and the complexus muscles add to the steak’s rich marbling and buttery texture.
Differences Between Tomahawk and Other Ribeye Steaks
Tomahawk vs. Ribeye
While both the tomahawk and ribeye come from the same section of the cow, the key difference is the bone. The tomahawk steak has a long Frenched bone, while the ribeye is typically boneless or has a much shorter bone. This bone adds to the steak’s visual appeal but also slightly increases its weight and cost.
- Marbling: Both steaks have excellent marbling, which ensures a juicy and flavorful bite, but the tomahawk’s presentation adds a wow factor.
- Cooking: The bone in the tomahawk helps with heat retention, which can lead to more even cooking when done properly.
Tomahawk vs. Cowboy Steak
Another cut often compared to the tomahawk is the cowboy steak. The cowboy steak is also a bone-in ribeye, but the bone is much shorter—typically around 2 to 3 inches—compared to the tomahawk’s 12-inch bone.
- Size: The tomahawk is generally larger due to the longer bone.
- Weight: Much of the weight in a tomahawk is due to the bone, whereas a cowboy steak offers a better meat-to-bone ratio.
Why the Bone Matters
Does the Bone Add Flavor?
A common question is whether the bone in a tomahawk steak enhances the flavor of the meat. While some argue that the bone itself doesn’t add significant flavor, it does help with moisture retention during cooking. The bone acts as a barrier to direct heat, allowing the meat near the bone to cook more slowly and stay tender.
Presentation and Aesthetics
The visual appeal of a tomahawk steak is one of its strongest selling points. The long, Frenched bone gives it a dramatic, caveman-like look, making it a popular choice for special occasions and gatherings. For many, the steak’s impressive appearance is as important as its flavor and tenderness.
How to Cook a Tomahawk Steak
Grilling
Grilling is one of the most popular ways to cook a tomahawk steak due to its size and the visual appeal of cooking it over an open flame. Because of the steak’s thickness, it’s best to use indirect heat for most of the cooking, then finish with direct heat to create a nice crust.
Steps for Grilling a Tomahawk Steak:
- Preheat your grill for two-zone cooking (one side hotter for searing, the other cooler for slow cooking).
- Season the steak liberally with salt and pepper. Let it sit at room temperature for about 30 minutes.
- Place the steak on the cooler side of the grill and cook until it reaches an internal temperature of 120°F (for medium-rare).
- Move the steak to the hotter side of the grill and sear for 2-3 minutes on each side until a crust forms.
Reverse Searing
Reverse searing is another popular method, especially for thicker cuts like the tomahawk steak. This method involves slowly cooking the steak in an oven or on the cooler side of a grill, then finishing with a hot sear.
| Cooking Method | Advantages |
|---|---|
| Grilling | Great for creating a charred, smoky flavor |
| Reverse Searing | Provides control over doneness, perfect crust |
| Broiling | Ideal for indoor cooking, maintains moisture |
Broiling
If you don’t have access to a grill, broiling the steak in an oven is another option. The key is to keep a close eye on the steak to ensure it doesn’t overcook or dry out.
Why Is Tomahawk Steak So Expensive?
Labor-Intensive Butchering
One reason tomahawk steak commands a higher price is the labor involved in preparing it. The Frenched bone requires extra time and skill from the butcher to clean and trim, making the steak more labor-intensive to produce than a typical ribeye.
Size and Weight
The sheer size of the tomahawk steak also contributes to its cost. With much of the weight coming from the bone, you’re essentially paying for both meat and presentation. While the bone doesn’t add much to the flavor, it adds to the overall price of the steak.
Is the Tomahawk Steak Worth It?
For Special Occasions
The tomahawk steak is an ideal choice for special occasions where presentation matters. Whether you’re hosting a dinner party or celebrating a milestone, the steak’s impressive size and appearance make it a great conversation starter.
For Steak Enthusiasts
If you’re a steak lover looking for a premium cut with excellent marbling, the tomahawk is worth trying at least once. The bone helps retain moisture, and the thick cut offers plenty of juicy, tender meat.
FAQs
What part of the cow is a tomahawk steak?
The tomahawk steak comes from the rib primal section of the cow, which runs along the backbone, between the chuck (shoulder) and loin. Specifically, the tomahawk is cut from the rib primal between ribs 6 and 12, which also produce other premium cuts like the ribeye and prime rib. The steak includes the longissimus dorsi muscle, prized for its tenderness and marbling. The long rib bone is Frenched, meaning it’s trimmed of meat and fat, giving the tomahawk its distinctive “axe” appearance. The bone adds to the steak’s aesthetic appeal and helps with moisture retention.
Is tomahawk steak the same as ribeye?
Yes, a tomahawk steak is essentially a ribeye steak with the bone left long and Frenched for an impressive presentation. Both cuts come from the same section of the cow—the rib primal—and share the same rich marbling, tenderness, and flavor. The key difference lies in the presentation: a tomahawk has an extended rib bone, which doesn’t contribute to the flavor but adds to the visual appeal. The ribeye, by contrast, is usually boneless or has a shorter bone (in the case of cowboy steaks). Flavor-wise, both steaks are almost identical.
How big is a tomahawk steak?
A tomahawk steak is known for its size, typically weighing between 30 and 45 ounces. It’s about two inches thick, making it one of the larger cuts of beef available. Much of the weight comes from the extended Frenched rib bone, which can measure up to 12 inches or more. While the bone doesn’t contribute to the edible portion, it adds to the overall weight and the steak’s impressive appearance. Given its size, the tomahawk is often shared between two people or served at special occasions for its visual impact.
Does the bone affect the flavor?
While it’s a common belief that the bone enhances the flavor of the meat, the reality is that the bone doesn’t significantly affect the flavor of the steak itself. However, the bone in a tomahawk steak does play a role in retaining moisture and heat during cooking. It acts as a barrier to direct heat, ensuring that the meat near the bone cooks more slowly, which can result in a juicier steak. The bone also adds to the overall presentation, making the steak visually appealing without directly impacting the taste.
Conclusion
The tomahawk steak is a unique and impressive cut of beef, both in size and appearance. Sourced from the rib primal section of the cow, it is essentially a bone-in ribeye with an extended Frenched bone. While the bone doesn’t add much flavor, it contributes to the steak’s visual appeal and moisture retention during cooking. The tomahawk steak is perfect for special occasions or for steak enthusiasts looking for a premium cut that delivers on both taste and presentation. Whether grilled, reverse-seared, or broiled, this steak offers a rich, buttery flavor that’s hard to beat.
For those wondering whether the tomahawk steak is worth the higher price, it depends on what you value most. If presentation and a unique dining experience are important to you, the tomahawk steak is an excellent choice. However, if you’re just looking for great flavor without the added cost of the bone, a traditional ribeye might be more practical. Either way, you’re in for a delicious steak experience.