What Is Tomahawk Steak: The Complete Guide to the Cut
What Is Tomahawk Steak: The Complete Guide to the Cut
This website is independent and not affiliated with Miller & Carter.
A tomahawk steak is a thick cut, bone in ribeye with the whole rib bone left long and French trimmed so it looks like the handle of an axe. It comes from the fore rib of the animal, it is usually cut around 5 to 6 cm thick, and it often weighs between 800g and 1.2kg including the bone. It is a steak made for sharing.
What Is Tomahawk Steak Made From
Strip the bone away and a tomahawk is simply a ribeye steak. Butchers cut it from the fore rib, the same section of the animal that gives us ribeye, usually taken from between the sixth and twelfth ribs. Because the cut is made to the thickness of one rib, a tomahawk is far thicker than a normal steak, typically around 2 inches deep.
The defining feature is the long rib bone. It is left attached and French trimmed, which means the butcher strips the fat and meat from the bone so it stands clean. The bone is usually at least 5 inches (13 cm) long, and it can be longer on a large cut. The name comes from the shape: the meat forms the axe head and the long bone forms the handle, like a Native American tomahawk axe.
What Does Tomahawk Steak Taste Like
Because it is a ribeye at heart, a tomahawk has all the qualities ribeye is known for. The meat is well marbled with thin veins of fat running through it, which melt during cooking and keep the steak juicy. The flavour is rich and beefy, and the texture is tender without being soft. The rib muscles do little work during the animal’s life, which is why meat from this section is naturally tender. The bone insulates the meat beside it, which helps it stay moist, and since the cut is so thick you get a real contrast between the well browned crust and the juicy centre.
| Feature | Tomahawk steak | Standard ribeye |
|---|---|---|
| Bone | Long rib bone, French trimmed | Often boneless, or short bone |
| Thickness | About 5 to 6 cm | About 2.5 to 3 cm |
| Weight with bone | About 800g to 1.2kg | About 250 to 350g |
| Best for | Sharing, special occasions | Everyday single serving |
Figures are approximate and vary between butchers; much of a tomahawk’s weight is the bone itself.
How to Cook a Tomahawk Steak
The size of a tomahawk is the main challenge. The centre needs time to cook through without the outside burning, which is why the reverse sear method suits it so well. Our guide to reverse searing a steak (note: this page is published alongside this one and the link will resolve once both are live) covers the slow then sear technique that gives an even result on very thick cuts.
Grilling and barbecuing also work well. Whichever method you choose, keep these points in mind:
- Bring it to room temperature first. Take the steak out of the fridge at least 30 minutes before cooking, or longer for such a thick cut, so the centre is not still fridge cold.
- Season simply. Salt and pepper are enough. Press the seasoning into the meat so it sticks during the longer cooking time.
- Use a thermometer. With a cut this thick, timing alone is unreliable. Check the centre and remember the meat near the bone cooks more slowly than the rest. Our guide to cooking rump steak explains the standard doneness temperatures to aim for.
- Rest it well. Leave the cooked steak to rest for 10 to 20 minutes on a warm board or wire rack so the juices settle before carving.
- Carve against the grain. Slice the meat away from the bone and cut across the grain for the most tender bite.
If you would rather practise on a smaller cut first, our guide to cooking rump steak walks through the same temperature and resting basics on an everyday steak.
Tomahawk Steak at Miller and Carter
Miller & Carter restaurants serve a range of steak cuts, and exact cuts vary by branch and change over time. We could not confirm a tomahawk on the current menu from official pages, so check the Miller and Carter main menu before visiting if you have your heart set on one.
FAQs
Is a tomahawk steak just a ribeye?
Essentially yes. A tomahawk is a ribeye left on a long, French trimmed rib bone. The meat tastes the same as a good ribeye; the difference is the bone, the thickness and the presentation.
How many people does a tomahawk steak feed?
Most tomahawks feed two to three people, depending on appetite. Remember that a good part of the stated weight is bone.
What is the best way to cook a tomahawk steak?
The reverse sear method suits it best because of its thickness: gentle heat first, then a hard sear. Grilling or barbecuing also works. Always finish with a long rest.
Why is tomahawk steak so expensive?
It comes from the prime rib, a prized part of the animal, and cutting and French trimming the bone takes real butchery skill. You also pay for the bone weight, which is not eaten.
Cut information checked against butchery and food retailer guides on 13 October 2026. This website is independent and not affiliated with Miller & Carter.
