The Tomahawk Ribeye: Serious Steak

If there’s one steak that always stops people in their tracks, it’s the Tomahawk Ribeye. With its impressive size and long bone handle, this cut is both a meal and a conversation piece. But beyond its looks, the Tomahawk has a story and flavor worth knowing.

Where Did the Tomahawk Ribeye Come From?

The Tomahawk Ribeye is essentially a bone-in ribeye steak, cut with a long section of the rib bone left intact. Butchers “French” the bone (cleaning away the meat and fat) so it resembles the handle of a tomahawk axe, which is where the cut gets its name.

This style of butchering isn’t new, Frenching bones has been done for centuries in European cuisine, but the Tomahawk steak as we know it today became popular in high-end American steakhouses. Its dramatic presentation made it a favorite for chefs wanting a show-stopping cut, and soon it found its way into backyard grills and farm stores.

What Makes It Special?

The Size: Tomahawk Ribeyes are usually cut two inches thick and can weigh anywhere from 2 to 3 pounds. This isn’t your everyday quick dinner steak, it’s a centerpiece.

The Bone: Leaving the rib bone intact not only makes it look impressive but also adds a touch of flavor and insulation while cooking.

The Marbling: Ribeye is prized for its intramuscular fat, which melts into the meat during cooking, creating a rich, juicy bite every time.

The Aging: When dry aged, like at Creamery Creek, the Tomahawk develops even deeper, nuttier flavors that make an already premium cut unforgettable.

How to Cook a Tomahawk Ribeye

Cooking a Tomahawk is part of the fun -it’s a steak that invites ceremony. Here are a few approaches:

Reverse Sear: Slow roast at a low temperature until nearly done, then finish with a blazing-hot sear to lock in a crust.

Grill with Indirect Heat: Place the steak on the cooler side of the grill, then move it over the flames at the end. The long bone handle makes for easy maneuvering.

Cast Iron Finish: Start in the oven, then move to a sizzling cast iron pan with butter, garlic, and fresh herbs.

Because of its size, it’s best cooked to medium rare or medium so the fat renders properly. Plan to let it rest at least 10 minutes before slicing, it’s worth the wait.

You’ll Remember It

The Tomahawk Ribeye is the kind of steak that makes a meal feel like an event. It’s dramatic when it arrives at the table, generous enough to share, and packed with the ribeye’s trademark flavor. It’s also a steak that connects food to story, from its name rooted in history to the tradition of celebrating with big cuts of beef.

The Tomahawk Ribeye isn’t just another steak. It’s a showpiece that combines classic ribeye marbling with a long bone handle, making it as memorable to look at as it is to eat.

If you're trying one of these steaks, especially ours, I want to hear all about it!  We have the regular 21 day aged Tomahawk, and occassionally have the creekreserve 28+ day aged Tomahawk too!

XOXO, 

Louisa