Without a doubt, thick bone in steaks are better. The moment you pull out out that giant tomahawk steak for the grill, everyone instantly smiles. If you’re making them at home, the price premium is much smaller and makes sense for a special home celebration or weekend meal. I love tomahawk steaks because their popularity means they’re so much easier to come by than a good 2.5” thick cut bone-in ribeye. Fewer people buy them, and that raises the price. And, yes, they do taste more or less the same as a bone in ribeye.īut any thick cut steak also goes for a premium over a smaller steak of the exact same kind. And, they’re not totally wrong: a tomahawk steak absolutely goes for a premium over a regular bone-in ribeye steak at a restaurant. Someone will inevitably tell you that tomahawk steaks are a total scam, pound-for-pound overpriced, and that you’re just paying for a bone. Is it the same as a bone-in ribeye? Yes, but people also eat with their eyes, and you can’t beat the sight of a 24″ rib bone. Tomahawk steaks are bone-in ribeyes, cut from ribs 6-12, with a huge length of bone left intact and the meat frenched up to get everything clean looking.

Here is everything you need to know to buy, cook, or serve a perfect tomahawk steak. If you know what you’re doing though, it’s a breeze. The first tomahawk you make can be a little scary between the high cost and unusually thick cut. If you want all the joy of a tomahawk at only half the cost, you should make it at home (unless it’s a special night out of course). That first bite was so juicy, meaty, and delicious, it was like all my dreams came true.īut it’s also tempered by its equally insane price when served in a steakhouse. The first time a tomahawk steak was put down in front of me I was overwhelmed with wonder and joy. A tomahawk steak is pretty much every steak lover’s dream cut.

Tomahawk strak