What Is a Tomahawk Steak? A Showstopper Cut That Fires Up the Grill

What Is a Tomahawk Steak? A Showstopping Cut with Serious Flavor

A tomahawk steak isn’t just dinner — it’s a centerpiece. With its extra-long rib bone and thick, marbled cut, the tomahawk ribeye looks as bold as it tastes. And for steak lovers who want to fire up something unforgettable, it doesn’t get much better.

What Makes It a Tomahawk?

The tomahawk steak is essentially a bone-in ribeye — but it’s cut with at least 5 inches of rib bone left intact and "Frenched" for clean presentation. This extended bone gives it its iconic axe-like appearance (and its name). You’ll find the same eye of ribeye, rib cap, and complexus muscle as in a traditional ribeye, just packaged with drama.

At Wellborn 2R Ranch, our tomahawk steaks are hand-cut from the rib primal (ribs 6–12) and aged to develop richness you can taste. The long bone doesn’t just look good — it helps insulate the meat near the bone for an extra tender, juicy finish.

Cowboy vs. Tomahawk vs. Ribeye

Let’s clear it up:

• Ribeye – Boneless or short-bone cut. Great marbling, easy to cook.
• Cowboy Steak – Bone-in ribeye with a shorter bone. Big and bold, but more manageable.
• Tomahawk Steak – Same ribeye core, but with the long bone left on for dramatic flair.

If the cowboy steak is for a special dinner, the tomahawk is for the occasion you’ll talk about all year.

Why It’s Priced Like a Showpiece

Tomahawks typically weigh between 30–45 ounces, though ours lean larger. The price reflects not just the quantity of beef, but the quality of the cut and the presentation. It’s a steak that feeds two easily and looks like it belongs on a magazine cover — or the center of your grill.

How to Cook a Tomahawk Steak

This steak was made for fire. Here's how to cook it right:

Step 1: Prep

Let your tomahawk sit at room temp for about an hour. Pat it dry with paper towels for a better sear.

Step 2: Season

Use kosher salt and cracked pepper — that’s all you need. Add rosemary, garlic powder, or smoked paprika if you want more flair.

Step 3: Sear + Finish

Option 1: Grill

• Sear on high heat (450°F+) for 2 minutes per side
• Move to indirect heat and finish to desired doneness

Option 2: Reverse Sear

• Cook in a 250°F oven until it’s 10°F below target temp
• Sear on a hot grill or cast iron pan for a crust

Internal Temp Guide:

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F

Rest under foil for 10–15 minutes before slicing. That keeps it juicy.

Serving Ideas

Let it shine. Slice against the grain and serve family-style. Add chimichurri, compound butter, or roasted garlic if you must — but the meat stands on its own.

Is a Tomahawk Steak Worth It?

If you’re asking, you’ve probably never tried one. The flavor, texture, and presentation make it more than a steak — it’s a full experience. Perfect for gifts, date nights, or just turning a random weekend into something worth remembering.

And when it comes from Wellborn 2R Ranch, where every animal is raised on open Texas pastures, grain-finished for flavor, and aged with care, you know it’s going to deliver.

Order yours today and give the fire something worth working for.