What is it and how to cook a tomahawk steak

The tomahawk steak has become a popular feature on Instagram and TikTok, but few people have actually tried one. Not only is it big, but it’s expensive too and pretty hard to actually come by in the UK.

In our butcher’s guide, we’ll break down what the tomahawk steak is and how to make the most of it if you’re cooking one at home.

What is a tomahawk steak?

The tomahawk steak is essentially a bone-in ribeye steak. The cut is from the cow’s 6th to 12th rib and includes a 30 cm-plus rib still attached to the steak. The bone is left whole but cut for a French-trimmed look.

The steak gets its name from the resemblance to a tomahawk axe or hatchet. The cut is usually large, around 7.5cm thick and weighing 700g to 1kg.

The tomahawk steak has extensive fat marbling, which enhances the flavour of the meat. The flavour is also aided by the bone, similar to chicken thigh meat.

How to prepare a tomahawk steak

For the best results, bring your tomahawk steak to room temperature before cooking. This will take around 1 hour out of the fridge.

Pat the steak dry with some kitchen roll before rubbing with oil. Generously season the steak on both sides, and you’re ready to cook.

How to cook a tomahawk steak

There are three main methods for cooking a tomahawk steak: barbecuing, reverse-searing, or pan-searing and finishing in the oven.

Barbecued tomahawk steak

You’ll need two heat zones on your barbecue: a high heat and a low to medium heat. Sear the meat over high, direct heat for 3 to 4 minutes on each side.

Once nicely seared, transfer to the low to medium heat spot. Cover and cook for around 30 to 40 minutes, flipping once about halfway through cooking.

Reverse-searing tomahawk steak

Preheat your oven to 125°C. Cook your tomahawk steak for 45 minutes in the middle of the oven.

Once cooked, heat a frying pan with oil on a high heat. Sear the steak for 2 to 3 minutes on each side.

Oven-cooking tomahawk steak

This method is similar to pan-searing, but the steak is finished in the oven. Start by heating your oil in a frying pan and sear on each side for 2 to 3 minutes before transferring to the oven for 45 minutes at 125°C.

Before carving and serving, rest the steak for 15 minutes in a warm place.

What temperature to cook a tomahawk steak to

Using a meat thermometer, aim for the following internal temperatures:

• Rare – 52°C
• Medium-rare – 54 to 57°C
• Medium – 60°C
• Well-done – 71°C

Be aware that the temperature will continue to rise during the cooking period, so it’s best to remove from the heat around 3 to 5°C before your steak reaches your desiredtemperature.

How to serve a tomahawk steak

After the meat is rested, use a sharp knife to cut the tomahawk steak into thick 2.5 to 5cm slices. Cut against the grain for the best texture.

Then serve up with chips, mashed potato, salad or veggies and enjoy.

Can you buy a tomahawk steak in the UK?

Tomahawk steaks are relatively difficult to find in the UK, but for a similar cut in terms of flavour, Campbells Prime Meat offers a range of ribeye steaks, including our trimmed bone-in ribeye for all the flavour without the faff.