The tomahawk steak is without a doubt one of the most impressive cuts of meat you can serve on a plate. With its distinctive long bone and generous size, this premium cut commands attention the moment it arrives at the table. But what makes this steak so special, and why are more and more meat lovers choosing this spectacular cut?
For the true connoisseur of premium meat, the tomahawk steak is more than just a meal — it is a culinary experience that perfectly combines quality, presentation, and flavor. Let's take a closer look at what makes this imposing steak so unique.
What exactly is a tomahawk steak?
A tomahawk steak is a ribeye steak with the rib bone left fully intact, giving it the appearance of a Native American tomahawk axe. This premium cut typically weighs between 1¾ and 3¼ pounds and is cut from the rib section of the cow, specifically from ribs 6 through 12.
The bone of the tomahawk steak is described as "frenched," meaning all the meat and fat have been scraped away from the bone for a clean, elegant presentation. This process allows the bone to function as a handle, hence the comparison to a tomahawk. The meat itself is identical to that of a ribeye steak, renowned for its rich marbling and intense flavor.
The thickness of a tomahawk steak typically ranges from 2 to 3 inches, which creates a perfect balance between a beautiful crust on the outside and a juicy, pink interior. These dimensions make the tomahawk steak ideal for sharing between two people, although true meat lovers can certainly tackle one solo.
Why is the tomahawk steak so expensive and special?
The tomahawk steak is expensive due to the premium quality of the meat, the labor-intensive preparation, and the significant weight loss during the frenching process. The meat comes from the finest part of the rib, where the natural marbling delivers an unmatched flavor and texture.
Preparing a tomahawk steak requires real skill from the butcher. Frenching the bone is a time-consuming process that removes a considerable amount of meat that could otherwise be sold separately. This weight loss is factored into the price. On top of that, tomahawk steaks often come from premium cattle breeds such as Scottish Angus or even Japanese Wagyu, which drives the price up further.
The exceptional presentation also plays a role in the pricing. Restaurants can charge a premium for the spectacular visual impact a tomahawk steak delivers. It is not just food — it is entertainment and genuinely Instagram-worthy. The combination of quality, craftsmanship, and experience justifies the premium price that meat lovers are happy to pay for this unique occasion.
What is the best way to prepare a tomahawk steak?
The best method for preparing a tomahawk steak is the reverse sear: first slow-cooking it in the oven at a low temperature, then finishing it with a quick sear over high heat for a perfect crust. Start by bringing the meat to room temperature and seasoning it generously with salt and pepper.
Preheat the oven to 250°F (120°C) and place the tomahawk steak on a rack over a baking sheet. Use a meat thermometer to monitor the internal temperature: 122°F (50°C) for rare, 131°F (55°C) for medium-rare. This process takes approximately 45–60 minutes, depending on the thickness of the steak.
Meanwhile, heat a cast-iron skillet or charcoal grill to very high heat. Remove the steak from the oven and sear it for 1–2 minutes per side to develop a beautiful crust. Allow the meat to rest for 10 minutes under a tent of aluminum foil. The long bone stays cool and can be used as a natural handle when serving.
For optimal flavor, you can add a knob of butter, garlic, and fresh herbs such as rosemary while the steak rests. The result is a perfect tomahawk steak with a crispy exterior and a juicy, evenly cooked interior.
What is the difference between a tomahawk and a ribeye steak?
The main difference between a tomahawk and a ribeye steak is the presence of the long rib bone on the tomahawk. The meat itself is identical — both come from the same part of the cow and share the same marbling and flavor profile — but the tomahawk retains the full bone for presentation purposes.
A ribeye steak is usually sold boneless, or with only a small section of bone. The tomahawk, on the other hand, features a bone measuring 6–8 inches long, which creates a dramatic presentation but makes no difference to the flavor. The bone does add weight: a tomahawk is considerably heavier than a ribeye of the same serving size.
In terms of preparation, the tomahawk steak demands more attention due to its size and bone. It takes longer to cook evenly and calls for adjusted techniques. A ribeye steak is simpler and quicker to prepare. When it comes to taste, the bone makes no difference, but for the overall experience and presentation, the tomahawk is unrivaled.
The price difference is also significant: tomahawk steaks cost more due to the labor-intensive preparation and the weight lost during the frenching process. For pure flavor, a ribeye is just as good, but for the complete experience, the tomahawk steak wins every time.
Where can you find the best tomahawk steak in the Netherlands?
The best tomahawk steak in the Netherlands can be found at specialized steakhouses that focus on premium meat from top-quality cattle breeds. Here at Vlees & Co, we offer tomahawk steaks of exceptional quality, prepared by our meat sommeliers, who have an expert command of perfect preparation and presentation.
Our tomahawk steaks come from premium cattle breeds such as Scottish Angus and USA Prime, and we offer full transparency regarding origin and production methods. The meat is expertly prepared on our charcoal grill, ensuring the perfect combination of flavor and texture. Our locations in Arnhem, Nijmegen, and Amsterdam-Noord are known for their uncompromising commitment to quality.
When choosing a restaurant for tomahawk steak, it is important to pay attention to the origin of the meat, the expertise of the staff, and the preparation method. Look for restaurants that are transparent about their suppliers and that invest in the training of their team. A great tomahawk steak requires craftsmanship at every stage — from sourcing to preparation and presentation.
The best experience comes from restaurants that view the tomahawk steak not merely as food, but as a complete culinary event where quality, service, and ambiance come together for an unforgettable evening.
Frequently Asked Questions
How far in advance should I order a tomahawk steak at a restaurant?
Most specialized steakhouses recommend reserving a tomahawk steak 24–48 hours in advance. Due to its premium nature and limited availability, restaurants do not always have tomahawk steaks in stock. By ordering ahead, you guarantee availability and give the chef the best opportunity to prepare it to the highest standard.
Can I buy a tomahawk steak and prepare it at home?
Yes, you can purchase tomahawk steaks from specialty butchers and online meat suppliers for home preparation. Just make sure you have a good meat thermometer and ideally a cast-iron skillet or grill. Expect to pay $45–90 per piece, depending on the quality and weight of the meat.
What are the most common mistakes when preparing a tomahawk steak?
The biggest mistakes are: not bringing the meat to room temperature first (which causes uneven cooking), using too high a temperature and burning the outside, and not letting the meat rest after cooking. Skipping a meat thermometer also frequently leads to disappointing results with this expensive cut.
Is a tomahawk steak suitable for people who don't eat much meat?
A whole tomahawk steak is likely too large for light eaters. Fortunately, it is perfect for sharing between 2–3 people. Many restaurants also offer the option of having the steak sliced into portions at the table, so everyone can enjoy it without any meat going to waste.
What side dishes go best with a tomahawk steak?
Classic accompaniments include grilled vegetables, roasted potatoes or sweet potato fries, and a fresh salad to balance the richness of the meat. Sauces such as chimichurri, herb butter, or a simple peppercorn sauce complement the natural flavor without overpowering it.
What is the best way to store leftover tomahawk steak?
Refrigerate leftovers within 2 hours, well covered, and use within 3–4 days. To reheat, warm gently at a low oven temperature (250°F / 120°C) until the desired temperature is reached, or slice thinly and use in salads or sandwiches to prevent the meat from drying out.