If you’ve ever marveled at the sight of a tomahawk ribeye, you’re not alone. This iconic cut of beef, with its long bone and impressive marbling, commands attention at any dinner table. In this guide, we’re diving into everything you need to know about tomahawk ribeyes – from what makes them so special to the best ways to cook them to perfection.
What Is a Tomahawk Ribeye?
The tomahawk ribeye is essentially a ribeye steak that still has the entire rib bone attached, giving it its signature look resembling a tomahawk axe. This steak is known for its tenderness, rich flavor, and impressive presentation, making it a favorite among steak enthusiasts and high-end restaurants alike.
The tomahawk cut is taken from the rib primal section, where the marbling of fat ensures that the meat is incredibly juicy and flavorful. Its unique bone-in presentation isn’t just for looks – the bone adds an extra layer of flavor during the cooking process, a phenomenon known as “bone-in flavor.” For more details on steak cuts and the science of bone-in cooking, you can explore this in-depth article on steak cuts and flavors.
Want to know more about different beef cuts and their characteristics? Check out this guide on beef cuts for further reading.
Why Is a Tomahawk Ribeye So Expensive?
There are several reasons why the tomahawk ribeye commands a higher price compared to other steak cuts. First, the visual appeal of the long rib bone and its substantial size make it a luxury cut. Tomahawk ribeyes usually weigh between 2 to 3 pounds, enough to feed more than one person. The bone itself adds weight, but it’s the aesthetic and experience of cooking and presenting this steak that sets it apart.
Secondly, tomahawk steaks are derived from a premium portion of the cow, where the ribeye is highly marbled, resulting in a buttery flavor and tenderness. The fact that butchers need to carefully prepare and trim these large steaks also adds to the price.
What Makes a Ribeye a Tomahawk?
The difference between a ribeye and a tomahawk ribeye lies in the presentation. While a ribeye can be boneless or have a smaller bone, the tomahawk ribeye keeps the entire rib bone intact, trimmed in a way known as “frenching.” Frenching is a technique where the meat and fat are removed from the bone to expose it, giving the tomahawk its signature handle-like appearance. This visual aspect is what sets the tomahawk ribeye apart from other ribeye steaks and adds a dramatic flair.
History and Origins of the Tomahawk Ribeye
The history of the tomahawk ribeye is closely tied to the evolution of meat processing and culinary traditions in the United States. The tomahawk ribeye gained popularity in American steakhouses in the late 20th century when the trend for larger, more impressive cuts of meat began to take hold. The practice of leaving the rib bone intact, known as frenched presentation, has its roots in French culinary traditions, which emphasize the beauty and artistry of food presentation.
The tomahawk ribeye became a symbol of opulence and indulgence, particularly during the rise of high-end steakhouse dining. Its impressive size and dramatic appearance quickly made it a popular choice for special occasions, celebrations, and anyone looking to make a statement at the dinner table.
In recent years, the tomahawk ribeye has become a favorite among home cooks and grilling enthusiasts, especially with the advent of social media. Photos of these steaks, with their impressive bone handles, have become a common sight on platforms like Instagram, making the tomahawk ribeye a must-have for food lovers who want to showcase their cooking skills.
Understanding Beef Grades for Tomahawk Ribeyes
When purchasing a tomahawk ribeye, it’s important to understand the different beef grades available, as this can significantly impact the flavor and tenderness of your steak. In the United States, beef is graded by the USDA, and the most common grades you’ll find for tomahawk ribeyes are:
- Prime: USDA Prime is the highest grade, known for its abundant marbling and superior tenderness. Prime tomahawk ribeyes are typically found at high-end restaurants and specialty butcher shops.
- Choice: USDA Choice is the next grade down and still offers good quality, with less marbling than Prime. Choice tomahawk ribeyes are often more affordable while still delivering great flavor.
- Select: USDA Select has the least marbling and is less tender compared to Prime and Choice. While still a good cut, Select tomahawk ribeyes may require more careful cooking to ensure they remain juicy.
If you’re looking for the best possible experience with a tomahawk ribeye, opting for a USDA Prime cut will provide the most flavorful and tender results.
How to Cook a Tomahawk Ribeye Steak
Cooking a tomahawk ribeye may seem intimidating, but with the right approach, you can achieve restaurant-quality results at home. Here are the best methods to bring out the incredible flavor of this steak:
1. Reverse Sear Method
The reverse sear is the most popular method for cooking tomahawk ribeyes. It involves slowly cooking the steak at a low temperature before finishing it off with a high-heat sear. This ensures that the inside is cooked to the perfect doneness, while the outside gets that beautiful crust.
Instructions:
- Preheat the Oven: Set your oven to 250°F (120°C).
- Season the Steak: Generously season your tomahawk ribeye with salt, black pepper, and any other preferred spices. A simple seasoning blend lets the rich beef flavor shine.
- Cook in the Oven: Place the steak on a wire rack set over a baking sheet, and cook in the oven until the internal temperature reaches 120°F (49°C) for medium-rare. This usually takes about 45 minutes to 1 hour, depending on the thickness of the steak.
- Sear the Steak: Heat a cast-iron skillet over high heat. Add a tablespoon of butter and a bit of oil. Once the skillet is smoking hot, sear the steak for about 1-2 minutes on each side until a crust forms.
- Rest the Steak: Let the steak rest for 10 minutes before slicing to allow the juices to redistribute.
2. Grilling a Tomahawk Ribeye
Grilling a tomahawk ribeye is another popular option, particularly for those who love the smoky flavor that only a grill can impart.
Instructions:
- Preheat the Grill: Set up your grill for indirect heat, maintaining a temperature of around 250°F (120°C).
- Season and Grill: Season your steak generously. Place it on the cooler side of the grill, cover, and let it cook until the internal temperature reaches 120°F (49°C).
- Sear Over Direct Heat: Move the steak to the direct heat side of the grill and sear each side for 1-2 minutes to develop a crust.
3. Sous Vide Method
If you have a sous vide immersion circulator, cooking a tomahawk ribeye using sous vide can guarantee a perfectly even doneness from edge to edge.
Instructions:
- Season and Seal: Season the steak, then vacuum seal it in a plastic bag.
- Sous Vide Bath: Set your sous vide circulator to 129°F (54°C) for medium-rare and cook the steak for 2-4 hours.
- Sear: After removing the steak from the bag, pat it dry, and sear it in a hot skillet for about 1-2 minutes per side.
4. Smoking a Tomahawk Ribeye
For those who enjoy a deep, smoky flavor, smoking a tomahawk ribeye is an excellent method that infuses the meat with a rich, complex taste.
Instructions:
- Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use wood chips like hickory or mesquite for a strong, smoky flavor, or cherry wood for a milder, sweeter smoke.
- Season the Steak: Season the tomahawk ribeye generously with salt, pepper, and any other preferred spices.
- Smoke the Steak: Place the steak in the smoker and cook until the internal temperature reaches 120°F (49°C) for medium-rare. This can take anywhere from 1.5 to 2 hours, depending on the thickness of the steak.
- Sear for Finish: After smoking, sear the steak over high heat in a cast-iron skillet or on a hot grill for 1-2 minutes per side to create a crust.
5. Pan-Seared Tomahawk Ribeye
If you don’t have access to a grill, smoker, or sous vide equipment, you can still cook a delicious tomahawk ribeye using just a pan. This method requires a bit of care due to the thickness of the steak, but it’s an excellent option for indoor cooking.
Instructions:
- Preheat the Pan: Use a large cast-iron skillet and preheat it over medium-high heat until it’s smoking hot.
- Season the Steak: Season the steak generously with salt and pepper. Optionally, add some garlic powder or rosemary for an extra burst of flavor.
- Sear the Steak: Add a tablespoon of oil to the skillet and sear the steak for 4-5 minutes on each side. Be sure to sear the sides of the steak as well.
- Lower the Heat: Reduce the heat to medium-low and continue cooking, turning the steak every 3-4 minutes until the internal temperature reaches your desired doneness.
- Add Butter and Aromatics: During the last few minutes of cooking, add a few tablespoons of butter, crushed garlic cloves, and fresh herbs like rosemary or thyme. Spoon the melted butter over the steak repeatedly for extra flavor.
- Rest Before Serving: Let the steak rest for 10 minutes before slicing.
Tips for Cooking the Perfect Tomahawk Ribeye
- Use a Meat Thermometer: To ensure your steak is cooked to your preferred level of doneness, always use a meat thermometer. A tomahawk ribeye is too thick to judge doneness by feel alone.
- Season Liberally: A thick cut like the tomahawk ribeye requires generous seasoning for the flavors to penetrate. Don’t be afraid to coat the steak thoroughly with salt and pepper.
- Rest Before Slicing: Allow the steak to rest after cooking, as this helps keep it juicy. Resting allows the muscle fibers to relax and retain their juices.
- Baste with Butter: When searing, add butter, garlic, and fresh herbs like thyme or rosemary to the pan and baste the steak continuously for added flavor.
- Use High Heat for Searing: Ensure your skillet or grill is extremely hot before searing to achieve that perfect crust. The crust is key to flavor and texture, so don’t skip this step.
- Marinating for Extra Flavor: While a tomahawk ribeye is incredibly flavorful on its own, you can marinate it in olive oil, garlic, and herbs for a few hours to enhance its natural flavors.
Understanding Doneness Levels
One of the most important aspects of cooking a tomahawk ribeye is achieving the desired level of doneness. Here’s a breakdown of the different doneness levels and their internal temperatures:
- Rare: 120-125°F (49-52°C) – Cool red center, very soft.
- Medium Rare: 130-135°F (54-57°C) – Warm red center, tender and juicy.
- Medium: 140-145°F (60-63°C) – Warm pink center, slightly firm.
- Medium Well: 150-155°F (65-68°C) – Slightly pink center, firmer texture.
- Well Done: 160°F (71°C) and above – No pink, very firm.
For a tomahawk ribeye, medium-rare is often considered the ideal level of doneness, as it allows the fat to render fully while keeping the meat tender and juicy.
Pairing Ideas for Tomahawk Ribeye
The rich and bold flavors of a tomahawk ribeye call for sides and drinks that complement the meat without overwhelming it. Here are some of the best pairing options to consider:
Side Dishes
- Creamy Mashed Potatoes: The creamy texture of mashed potatoes pairs beautifully with the juicy, flavorful steak. Adding roasted garlic to the mashed potatoes can further enhance the pairing.
- Roasted Brussels Sprouts: The slightly bitter taste of roasted Brussels sprouts contrasts well with the richness of the ribeye. You can add crispy bacon bits to the Brussels sprouts for an extra layer of flavor.
- Grilled Asparagus: Grilled asparagus adds a fresh, earthy flavor that complements the smoky notes of a grilled tomahawk. A squeeze of lemon over the asparagus adds brightness to the dish.
- Mac and Cheese: For a decadent pairing, creamy mac and cheese is a crowd favorite. The richness of the cheese pairs perfectly with the bold flavors of the tomahawk ribeye.
- Corn on the Cob: Grilled corn with a bit of butter and seasoning adds a sweet, smoky element to your meal. You can also sprinkle some chili powder and cotija cheese for a Mexican-style twist.
- Caramelized Onions: Sweet caramelized onions provide a contrast to the savory flavors of the steak, adding depth to each bite.
Sauces
- Garlic Butter Sauce: A simple garlic butter sauce enhances the natural flavors of the steak without overpowering it. Melted butter mixed with minced garlic, parsley, and a squeeze of lemon is all you need.
- Chimichurri: This Argentinian sauce made with fresh herbs, garlic, vinegar, and olive oil adds a bright, tangy contrast to the rich meat. It’s perfect for cutting through the fattiness of the ribeye.
- Béarnaise Sauce: A classic French béarnaise sauce, made with tarragon and shallots, is a luxurious accompaniment to the tomahawk ribeye. Its creamy texture and slight acidity balance the richness of the steak.
- Red Wine Reduction: A red wine reduction sauce adds a sophisticated touch to your tomahawk ribeye. The deep flavors of the wine complement the beef, creating a harmonious pairing.
- Peppercorn Sauce: A creamy peppercorn sauce with crushed black peppercorns, cream, and brandy is an excellent choice for those who enjoy a bit of spice with their steak.
Wine Pairing
- Cabernet Sauvignon: A full-bodied Cabernet Sauvignon, with its tannins and dark fruit flavors, pairs exceptionally well with the richness of a tomahawk ribeye. The tannins help cut through the fattiness of the steak.
- Malbec: The bold, fruity notes of a Malbec complement the smoky, charred crust of the steak. Malbec’s subtle spice also enhances the flavors of the tomahawk ribeye.
- Zinfandel: A Zinfandel with its peppery finish adds an extra layer of complexity when paired with a well-seasoned tomahawk ribeye. The wine’s bold character stands up to the steak’s richness.
- Syrah/Shiraz: Syrah, also known as Shiraz, has a rich, spicy profile that pairs beautifully with grilled or smoked tomahawk ribeye. The wine’s dark fruit flavors and peppery notes make it an ideal match for the robust flavors of the steak.
Beer Pairing
If you prefer beer over wine, consider these options:
- Imperial Stout: The deep, roasted flavors of an imperial stout pair well with the charred crust of a tomahawk ribeye. The stout’s malty sweetness also balances the savory flavors of the steak.
- Brown Ale: A brown ale with its nutty, caramel notes complements the rich, fatty flavors of the ribeye, making it a great choice for pairing.
- IPA: If you enjoy a bit of bitterness, an IPA can be an interesting pairing for a tomahawk ribeye. The hoppy bitterness helps cut through the richness of the steak, while the citrus notes add a refreshing contrast.
Frequently Asked Questions
Why Is a Tomahawk Ribeye So Expensive?
The tomahawk ribeye is more expensive due to its size, presentation, and the careful preparation required. The impressive bone adds to the steak’s weight and aesthetic appeal, contributing to its premium price tag.
Is Tomahawk Steak Better Than Ribeye?
Both tomahawk steaks and ribeyes are delicious, as they come from the same part of the cow. The tomahawk’s bone-in presentation, however, adds an extra layer of flavor and an impressive look, making it ideal for special occasions.
What Makes a Ribeye a Tomahawk?
A ribeye becomes a tomahawk when it includes the entire rib bone, frenched to create the tomahawk-like handle. This feature makes it visually striking and different from a standard ribeye.
What Is the Best Way to Cook a Tomahawk Ribeye Steak?
The reverse sear method is considered the best way to cook a tomahawk ribeye, ensuring even doneness and a perfect crust. However, grilling, sous vide, and smoking are also excellent options for achieving great results.
How Do You Store Leftover Tomahawk Ribeye?
To store leftover tomahawk ribeye, wrap it tightly in aluminum foil or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze the steak for up to 3 months. When reheating, use a low-temperature oven to maintain the steak’s tenderness, and finish with a quick sear for best results.
Can You Cook a Tomahawk Ribeye on a Stove?
Yes, you can cook a tomahawk ribeye on a stove, though due to its size, you’ll need a large cast-iron skillet. Start by searing the steak over high heat on both sides, then reduce the heat to medium-low and continue cooking, turning occasionally, until the desired internal temperature is reached. This method works best if you finish the steak in the oven after searing.
How Long Should You Let a Tomahawk Ribeye Rest?
After cooking a tomahawk ribeye, it’s crucial to let it rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring that every bite is juicy and flavorful. Cutting into the steak too soon can result in the juices running out, leaving the meat dry.
Should You Marinate a Tomahawk Ribeye?
Marinating a tomahawk ribeye is not necessary, as the meat is already rich and flavorful due to its marbling. However, if you want to add an extra layer of flavor, you can marinate the steak in a mixture of olive oil, garlic, rosemary, and lemon juice for a few hours before cooking. Just be sure not to overpower the natural flavors of the beef.
How Do You French the Bone on a Tomahawk Ribeye?
Frenched bones are what give the tomahawk ribeye its signature look. To french the bone, use a sharp knife to scrape away the meat and fat from the rib bone, leaving it clean and exposed. This technique requires some patience, but it’s well worth the effort for the impressive presentation.
What Are Some Common Mistakes When Cooking a Tomahawk Ribeye?
- Not Using a Meat Thermometer: One of the most common mistakes is not using a meat thermometer to check the internal temperature. This can lead to overcooking or undercooking the steak.
- Skipping the Resting Period: Another mistake is not letting the steak rest after cooking. Resting is crucial for retaining the steak’s juices.
- Using Too Little Seasoning: Due to its thickness, a tomahawk ribeye requires liberal seasoning. Don’t be afraid to use plenty of salt and pepper.
- Cooking Over Too High Heat: While searing requires high heat, cooking the entire steak over high heat can result in a burnt exterior and an undercooked interior. It’s best to cook slowly and finish with a sear.
Internal Linking Opportunities
To help readers discover more delightful recipes on our website, here are some related articles they may enjoy: