🥩 Featured Cut of the Week: Tomahawk Ribeye

The Most Dramatic Steak in the Case

The Tomahawk Ribeye isn’t just a steak—it’s a statement. This cut is the alpha of the meat counter: massive, bone-in, heavily marbled, and built to turn heads. Whether you're grilling for guests or just cooking for the ‘gram, this ribeye-on-a-handle delivers big-time flavor and primal energy.

Let’s break down why the Tomahawk has earned its legendary status—and how to treat it right from butcher block to dinner plate.

🔥 Why the Tomahawk Rules

🪓 Caveman Aesthetic, Chef-Level Flavor

There’s something ancient about holding a steak with a foot-long rib bone sticking out of it. The Tomahawk taps into that primal fire-cooking instinct but brings the flavor precision chefs love. It’s raw, rugged, and refined all at once—a rare combo.

This cut comes from the rib primal (ribs 6–12), the same section that brings you the traditional ribeye. But what sets it apart is the long frenched bone left attached, which makes it look like it came straight from a Flintstones BBQ episode.

🦴 Bone-In Drama, Bone-In Benefits

Let’s talk about that bone: it’s not just for show (though it sure does show). Cooking with the bone attached helps insulate the meat during longer cooks, making for a more even internal temperature and extra juiciness. It also adds subtle depth to the flavor as the marrow and connective tissue work their magic.

Pro move? Use the bone as a handle while slicing or grilling. It’s functional—and badass.

🧈 Marbling = Melt-In-Your-Mouth

This cut’s defining trait? Marbling.
The intramuscular fat in a good Tomahawk renders down during cooking, basting the meat from the inside and delivering serious richness without being greasy. That’s why it’s ideal for slower reverse-sears and long smokes—the fat has time to break down without drying out the meat.

A well-cooked Tomahawk gives you contrast: that crusty, herb-butter-seared outside and a rosy, juicy, tender middle that tastes like pure beef luxury.

💡 Butcher’s Tip: How to Order & Prep

Go Thick or Go Home
Ask for it 2 to 2.5 inches thick minimum. This gives you the best balance of crust development and interior juiciness. Anything thinner, and you risk overcooking it before you get a decent sear.

Ask for Untrimmed
Most grocery-store Tomahawks are over-trimmed for aesthetics. If you’re buying from a real butcher, request it untrimmed or “trimmed light.” That extra surface fat and meat adds bark and flavor you can’t fake.

Plan Ahead
This isn’t a weeknight steak—it’s a showpiece. Pull it out ahead of time, let it come to room temp, and give it a good 45–60 minute dry-brine with salt before it hits the heat.

🔪 How to Cook It (The Right Way)

🔥 Reverse Sear — Smoker Edition

This is the Meat Class go-to. Smoking first, searing last gives you the full trifecta: rich smoke flavor, edge-to-edge doneness, and a crust that slaps.

1. Dry-brine with kosher salt and coarse black pepper for at least 1 hour (or overnight in the fridge, uncovered).

2. Smoke low and slow at 225–250°F with your favorite wood (oak and hickory are top picks) until internal hits 115–120°F.

3. Rest the steak, loosely tented, for 10–15 minutes.

4. Sear hard over high heat—either cast iron or directly over hot coals—for 60–90 seconds per side. Add butter, rosemary, and thyme in the pan for extra flavor.

5. Slice across the grain, drizzle with pan butter, and let the meat do the talking.

📏 Target temps:

• Rare: 125°F

• Medium-rare: 130–135°F

• Medium: 135–140°F

Don't eyeball it—use a meat thermometer. This cut deserves precision.

🧠 The Bottom Line

The Tomahawk Ribeye is a flex, yes—but it’s also one of the most delicious, indulgent, and fun-to-cook cuts out there. It bridges fine dining and firepit, Instagram and ancient instincts.

It’s not cheap, it’s not small, and it’s definitely not boring. But if you’re looking for a cut that makes a meal unforgettable? You just found it.

👉 Ready to try it? Check out our full Tomahawk Ribeye Recipe here →
👉 Want to learn how to break one down from a full rib primal? Join our next class →