The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people.
The tomahawk typically comes 2 inches thick and weighs approximately 40oz. Remember that this weight also includes the big bone, so you're looking at around 12 to 15oz of meat per person once cooked.
A 1kg steak feeds two people comfortably. Please note that while we mostly stock fresh Tomahawk steaks, in busy times, they may be frozen.
Tomahawk 20oz/ 570g (Serves 2)
A classic cut of rib eye beef that includes the rib bone still attached, adding a variety of flavour and succulence to the meat when cooked.
They're also great on the Barbeque if your looking for something special. Our Tomahawk steaks weigh at least 800g and will serve 2-3 persons with ease but be warned, they are so delicious they will always leave you wanting more!
between 1.2-2kg and they're designed to share between 2-6 people depending on the size. It's the sheer size and awkwardness of these steaks that can strike fear into the most confident cook.
A tomahawk steak is normally so big that it can easily feed at least two people. The ribeye steak comes from the front rib and is a typical American cut. It is composed of four muscle strings.
The tomahawk steak price is worth it since you get meat the thickness of a rib, and a quality generally sold in restaurants. An online butcher shop with no storefront, we offer you the perfect cuts of beef and help you save on gas.
The Tomahawk Steak
A tomahawk steak witout the handle is also known as the cowboy steak. A typical tomahawk steak weighs about 1.5 pounds and is about 3 inches thick, but can be as massive as 2 pounds. It is a very flavorful cut of meat that is best cooked over high heat to bring out its natural flavor.
The average weight of each Tomohawk is 1kg to 1.3kg and is the perfect steak to share.
The bone comes with some logistical challenges and the thick cut of meat can be an overwhelming meal for one person. According to John, a regular person should expect their tomahawk to feed at least two people, if not three or four. For some general cooking guidelines, check out Kansas City Steaks' guide to tomahawks.
Place steaks on a wire rack over a baking sheet. Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. This usually takes about 45 minutes to an hour.
When cooking something like steak, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
High-quality cut
The high quality of the tomahawk steak makes it significantly more expensive than other types of steak. Its juiciness and tenderness are due to the fact that it is cut from the ribeye, which has a higher fat content than other parts of the beef.
How Much Does Wagyu Tomahawk Steak Cost? Our price for an Australian wagyu tomahawk steak is $250 for a full bone-in steak that averages 45oz in size.
You should also be able to purchase tomahawk steaks from your local butcher. The cost of a tomahawk steak price per pound varies between $35 to $70 per pound, depending on where you are in the States.
Why Try a Tomahawk? The tomahawk steak is an incredibly tender steak with buttery, rich flavor. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the rib primal.
The main difference between the ribeye and tomahawk steak is that the tomahawk is tender and has a more buttery texture while the ribeye is slightly tougher and has a more robust beef flavor. The ribeye is cheaper and easier to cook too.
Flip the meat regularly.
To ensure an even cook and also keep an eye out for hot spots, flip the Tomahawk over every 5 minutes or so, not only flipping end to end, but also side to side. Keep it as far from the heat source as your grill will allow.
The Best Method To Cook A Tomahawk Steak
The Reverse sear method of cooking the tomahawk over low indirect heat. The low-and-slow indirect cooking is gentle and offers you some time to cook the meat perfectly on the inside. Then the grill is stoked up hot where the steak is seared over the fire finishing off the cook.
When comparing a Tomahawk vs a Porterhouse steak there's no clear winner. They're both fantastic steaks. If you prefer the taste of a bone-in ribeye choose a Tomahawk. But if you like that super tender filet go with a Porterhouse.
A general rule of thumb is about 8 oz. per person you expect at your party. If you have 20 expected partygoers in total, you'll need 160 oz., or 10 lbs., of steak.
Sirloin. Easy to cook and easy to serve, a good sirloin can fill the bellies of ten or more people. All parts of the meat will cook at the same time, and slicing it up doesn't take much elbow grease. Sirloin steaks are a tender and economical way to serve tender bites to a large group.