The tomahawk steak is essentially a ribeye with a long, French-trimmed rib bone of at least 12-15 centimeters still attached to the meat. A classic ribeye, on the other hand, is served without bone or with only a small piece of bone. Both steaks come from the same part of the beef, but differ enormously in presentation, weight and visual impact. Below we answer the most important questions about these popular steaks.
What exactly is the difference between a ribeye and a tomahawk steak?
A tomahawk steak is essentially a ribeye with a long rib bone that has been cleaned using the French trim technique. This bone remains attached to the meat for at least 12 to 15 centimeters and gives the steak its characteristic axe shape. A regular ribeye is served without this long bone, or at most with a small piece of bone on the side.
Both steaks come from the same part of the beef: the rib section between the sixth and twelfth rib. This section is known for its beautiful marbling, which keeps the meat tender and juicy during grilling. The difference is therefore not in the quality or origin of the meat, but purely in the presentation and weight.
A tomahawk usually weighs between 800 grams and 1.2 kilograms, while a classic ribeye typically ranges between 250 and 400 grams. This makes the tomahawk an impressive appearance on your plate, ideal for a special occasion or to share with dining companions. The ribeye is more personal and easier to handle, both in the kitchen and at the table.
Why is a tomahawk steak more expensive than a regular ribeye?
The price difference between a tomahawk and a ribeye is mainly due to the weight of the bone that you pay for but don’t eat. That long rib bone adds significant weight to the steak, but naturally doesn’t yield any edible meat. Additionally, the French trim technique, in which the bone is carefully cleaned, requires extra time and craftsmanship from the butcher.
The spectacular presentation value also plays an important role in the price. A tomahawk is a statement on the plate, an eye-catcher that fits perfectly with premium dining experiences. Restaurants deliberately invest in this theatrical element because it enhances the overall experience and offers guests a moment they like to share and remember.
Moreover, tomahawks often come from specific premium quality grades such as USA Prime or are offered as dry-aged variants. This selection of top-quality meat with extra aging time justifies a higher price. It’s not just about the meat itself, but about the complete experience that comes with this iconic steak.
Does a tomahawk steak taste different than a ribeye?
The meat itself is identical in terms of flavor, marbling and tenderness because both steaks come from exactly the same part of the beef. So you don’t taste a fundamental difference in the quality or character of the meat. The ribeye and tomahawk share the same beautiful fat marbling that provides that characteristic juiciness and rich flavor.
Yet some meat lovers claim that meat on the bone has just a bit more flavor. During cooking, the bone marrow and collagen connections around the bone can influence the flavor intensity. The bone also provides different heat distribution during grilling, which means the meat directly along the bone may cook slightly differently.
In practice, the difference is mainly about experience and presentation, not about a fundamentally different flavor profile. The tomahawk offers a visual and emotional experience that goes beyond just taste. The ritual of cutting, sharing with dining companions and the imposing appearance make it a total experience that the ribeye offers in a more intimate, personal form.
How do you best prepare a ribeye and tomahawk steak?
You can prepare a ribeye directly at high temperature on a charcoal grill or barbecue due to its smaller thickness. Make sure the steak is at room temperature before you start cooking. Grill it for about 3-4 minutes per side for a perfect medium-rare, depending on the thickness. The compact shape makes it easy to quickly get a nice crust while the inside remains perfectly pink.
A tomahawk deserves a different approach due to its size. The best method is reverse searing: first place the steak in a low oven (about 120 degrees) until the core temperature reaches 50-52 degrees for medium-rare. Then sear it briefly at very high temperature on the grill or in a hot pan to create that desired crust. This technique ensures even cooking throughout the thick steak.
For both steaks: let the meat rest for at least 5 to 10 minutes after cooking. During this resting time, the juices redistribute throughout the meat, resulting in a more tender and juicy end result. If you cut too early, you lose valuable juices and the steak becomes drier than necessary.
Which steak should you choose: ribeye or tomahawk?
Choose a ribeye for a personal culinary experience where you have the meat completely to yourself. The better price-to-meat ratio also makes it a smarter choice for regularly enjoying top-quality meat. Preparing at home is easier due to the compact size, and you have complete control over the cooking without needing complex techniques.
Go for a tomahawk on special occasions where presentation and experience are central. This steak is perfect for sharing with dining companions and creates an unforgettable moment at the table. The theatrical impact makes it ideal for birthdays, anniversaries or business dinners where you want to make an impression. It’s the ultimate steakhouse experience that goes beyond just eating.
Want to taste both variants in optimal conditions? At our steakhouse Nijmegen we prepare both ribeye and tomahawk with the same dedication on our charcoal grill. Our meat sommeliers are happy to help you make the right choice based on your preferences and the occasion. Check out our menu and discover the different premium quality grades we offer, from USA Prime to Japanese Wagyu.
Frequently Asked Questions
Can you also prepare a tomahawk steak in a regular oven if you don't have a grill?
Yes, you certainly can! Use the reverse searing method: preheat the oven to 120 degrees and place the tomahawk on a rack with a baking tray underneath. Let the core temperature rise to 50-52 degrees (approximately 45-60 minutes depending on thickness). Then heat a cast iron pan on the highest heat and sear the steak for 1-2 minutes per side for a perfect crust.
How many people can you feed with one tomahawk steak?
A standard tomahawk of 800 grams to 1.2 kilograms is sufficient for 2 to 3 people, depending on appetite and whether you serve side dishes. Keep in mind that approximately 200-300 grams of the total weight consists of bone. So count on approximately 200-300 grams of meat per person for an adequate portion.
Do you need to cut a tomahawk or ribeye in a special way?
Always cut both steaks against the grain of the fibers for maximum tenderness. With a ribeye you simply cut slices of approximately 1 centimeter thick. With a tomahawk you first cut the meat from the bone, let it rest briefly, and then cut it into slices. Serve the slices next to the bone for the full visual impact.
What is the ideal core temperature for a perfect medium-rare ribeye or tomahawk?
For medium-rare you aim for a core temperature of 52-54 degrees Celsius measured in the thickest part of the steak. Keep in mind that the temperature rises another 2-3 degrees during resting due to carryover cooking. Always use a meat thermometer for the most reliable result, especially with a thick tomahawk.
Can I season a tomahawk or ribeye in advance or should that be done just before cooking?
There are two good methods: season at least 40 minutes in advance and let the steak stand uncovered in the refrigerator (dry brining), or season directly before cooking. Both work excellently. Avoid seasoning 5-30 minutes in advance, because then the salt draws moisture from the meat without it being able to be reabsorbed. Always use coarse sea salt and freshly ground pepper for the best result.
Why does a steak need to be at room temperature before cooking?
A steak that comes directly from the refrigerator cooks unevenly: the outside gets done too quickly while the inside is still cold. By taking the steak out of the refrigerator 30-60 minutes before cooking, you achieve more even cooking and a nicer pink interior. This is especially important with thick steaks like a tomahawk.
What are the most common mistakes when preparing a ribeye or tomahawk?
The three biggest mistakes are: cutting too early which causes juices to be lost, not using a meat thermometer which causes you to miss the perfect doneness, and moving or piercing too much during cooking which prevents you from getting a nice crust. Additionally, people often forget to bring the steak to room temperature, which results in uneven cooking.