How To Cut A Tomahawk Steak: A Chef’s Guide

As an experienced chef, I’ve cooked countless ribeye steaks over the years, but the tomahawk steak is a true showstopper.

The long bone-in ribeye, with its impressive size and marbling, makes a statement on any dinner table.

How do you cut a tomahawk steak? Remove the meat from the bone in one piece to cut a tomahawk steak. Then, use a sharp knife to slice the steak across the grain into thin pieces. This helps maintain tenderness and presents well for serving.

But cutting a tomahawk steak can be intimidating, especially if you’re used to working with smaller cuts of meat.

In this guide, I’ll take you through the steps to confidently prepare and serve a perfectly cooked and beautifully presented tomahawk steak.

What Is A Tomahawk Steak?

Tomahawk steak. Credit: Unsplash
Tomahawk steak. Credit: Unsplash

A tomahawk steak is a ribeye steak with the entire rib bone left intact.

The long bone is French-trimmed, which means the meat and fat are scraped off, leaving only a clean bone handle.

The result is a beautiful, aesthetically pleasing cut of meat between 2 and 2.5 inches thick and weighs around 2 pounds.

While the tomahawk steak is certainly a visually impressive cut and expensive, its popularity is due to more than just its appearance.

The bone adds flavor and moisture to the meat while it cooks, resulting in a tender and juicy steak.

The marbling, or fat streaks, found throughout the meat add flavor and ensure a buttery texture.

Additionally, the size of the cut makes it perfect for sharing with a group.

How to Cut a Tomahawk Steak

Cutting a tomahawk steak. Credit: Unsplash
Cutting a tomahawk steak. Credit: Unsplash

1. Preheat Your Grill or Oven

Before you start cutting your steak, preheat your grill or oven to a high temperature.

You want to cook your steak at a high temperature to seal in the juices and achieve a beautiful crust on the outside of the meat.

2. Remove The Steak From The Fridge

Take the tomahawk steak from the fridge and let it come to room temperature for about an hour.

This ensures even cooking throughout the steak.

3. Season The Steak

Generously season the steak with salt and pepper on both sides.

You can also add other seasonings, such as garlic or herbs, to enhance the taste and flavor of the steak.

4. Grill or Roast The Steak

Place the steak on the grill or in the oven and cook for 3-4 minutes per side for a rare to medium-rare steak or 4-5 minutes per side for medium to medium-well.

5. Let The Steak Rest

Once the steak is cooked to your desired doneness, remove it from the heat and let it rest for at least 10 minutes.

This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.

6. Cut The Steak

When you’re ready to serve, place the steak on a cutting board and use a sharp knife to cut it into individual portions.

Cut perpendicular to the bone and about 1 inch away from it. Serve and enjoy!


How long do I need to cook a tomahawk steak?

It depends on your preferred level of doneness and the thickness of the steak, but generally 3-5 minutes per side will result in a medium-rare to medium steak.

Should I remove the bone before cooking?

No, leave the bone in the steak as it adds flavor and moisture while it cooks.

Do I need to let the steak come to room temperature before cooking?

Yes, letting the steak come to room temperature ensures that it cooks evenly throughout.

Can I cook a tomahawk steak in the oven instead of grilling it?

Yes, you can roast a tomahawk steak in the oven at a high temperature, around 450-500 degrees Fahrenheit, for 15-20 minutes.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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