Cut guide · Rib section
Tomahawk
A ribeye left on the full rib bone, usually 5 to 6 cm (2 to 2½ in) thick. Made for sharing.
Tenderness4/5
Flavor5/5
Fat5/5
Best methodReverse sear
DonenessMedium rare
Price tier$$$$
Listed at13 places
Cook it slowly in a 110 °C (225 °F) oven until the center reaches 50 °C (120 °F), then sear it hard in a very hot pan or over coals. One steak feeds two or three.
Around the world
What tomahawk is called
| Country | Name |
|---|---|
| United States | Tomahawk |
| United Kingdom | Tomahawk |
| Ireland | Tomahawk |
| France | Côte de bœuf (long os) |
| Spain | Tomahawk |
| Portugal | Tomahawk |
| Germany | Tomahawk |
| Austria | Tomahawk |
| Switzerland | Tomahawk |
| Italy | Tomahawk |
| Netherlands | Tomahawk |
| Belgium | Tomahawk |
| Denmark | Tomahawk |
| Sweden | Tomahawk |
| Australia | Tomahawk |
| Indonesia | Tomahawk |
| Singapore | Tomahawk |
| Japan | Tomahōku |
Where to find it
Tomahawk near you
Cook it right