How to cook a tomahawk steak

This is an impressive looking steak which will surely give your next BBQ the ‘wow’ factor. The long rib bone left intact resembles the shape of a single-handed axe which gives this cut its name. These steaks often come in large portions which are ideal to use as shared plate style dining. This steak is also sometimes referred to as the ‘cowboy steak’ or a ‘bone-in rib eye’.

The cut

Tomahawk steak is a cut of beef rib eye that has an extra length of the rib bone still intact, for presentation purposes. Its name comes from the long bone resembling a single-handed axe.

How to cook

Best cooking methods – BBQ

Due to their size and the long bone attached to the steak Tomahawks are ideal cooked on the BBQ or a flat grill pan over the stovetop and finished in the oven.

Likely, the Tomahawk will come vacuum sealed, and possibly frozen. If it is frozen, take it out of the fridge 2-3 days before your cook to allow it to slowly thaw. Remove the meat from the packaging, and pat it dry using a paper towel. Season generously with salt and pepper. Seasoning should only be done right before you’re ready to put the meat on the BBQ.

Once your BBQ is hot, place the steak on it for 3-4 minutes which will give the steak some impressive grill marks, then pop into an oven to finish the cooking process for around ten minutes, depending on the size of the steak. Remember to allow the meat to rest sufficiently before eating.