Tomahawk
Tomahawk Steak
Learn why a tomahawk ribeye is a long-bone ribeye, how it differs from cowboy and standard ribeye, and how to buy, cook, rest and carve it.
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Cuts. Cooking. Recipes. Great Steak.
Everything You Need to Know About Great Steak
Learn the cuts, choose the right heat, follow the temperature and cook with more confidence—from tomahawk and ribeye to the steaks worth discovering next.
Long-bone ribeye over live fire. Photography sourced under the Unsplash License.
The essential four
Start here
Four clear entry points into the anatomy, technique and temperature that shape a good steak.
Flagship cut
Tomahawk is ribeye—presentation is only the beginning
A clear-eyed guide to the long-bone ribeye: its anatomy, value, marbling, ideal thickness, cooking methods and the details that matter more than spectacle.
- Understand the eye, cap and long frenched bone
- Choose by marbling and thickness, not handle length
- Cook with indirect heat and a decisive final sear
The cut directory
Explore every cut Popular steak cuts
Steak Cuts
Porterhouse Steak
Understand porterhouse anatomy, the difference from T-bone, how to buy a balanced cut and how to cook two different muscles together.
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Steak Cuts
Bavette Steak
Identify bavette steak and sirloin flap, compare it with flank and skirt, then choose, cook and slice its irregular open grain correctly.
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Choose your heat
How do you want to cook it?
Method follows thickness. Pick a path, then let the thermometer decide when it ends.
Visual reference
Steak doneness, side by side
Common culinary ranges shown in both units. USDA safety guidance appears below and is not the same as preference.
Rare
120–125°F49–52°CCool red center · very soft
Medium Rare
130–135°F54–57°CWarm red-pink · tender
Medium
140–145°F60–63°CWarm pink · springy
Medium Well
150–155°F66–68°CFaint pink · firm
Well Done
160°F+71°C+Little pink · very firm
Safety: USDA FSIS recommends 145°F/62.8°C for whole beef steaks, followed by at least a three-minute rest. Ground beef guidance differs.
Color is a clue, not a safety test. Learn where to place the probe, how carryover works and what USDA FSIS recommends.
Open temperature guideAt the recipe table
Cook the centerpiece
Complete recipes with measured ingredients, honest timing and no fabricated ratings.
Tomahawk
Tomahawk Steak Recipe
A precise reverse-seared tomahawk steak recipe with a dry brine, hard crust, garlic-herb butter and temperature-led instructions.
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Recipes
Ribeye Steak Recipe
A temperature-led cast-iron ribeye recipe with dry brining, frequent turning, rosemary-garlic pan butter and serving notes.
Read guidePremium beef, clearly explained
Wagyu without the label confusion
Wagyu is a category that needs a country, grading system and production context. It is not a universal grade, and it is not interchangeable with Kobe or A5.
Explore Wagyu
A planning tool, not a crystal ball
Build a smarter cooking estimate
Enter cut, thickness, method and doneness. The calculator explains the heat strategy, estimates a time range and sends you back to an instant-read thermometer.
Try the cooking calculator
Learn the animal, understand the steak
Seven regions, very different cooking behavior
Rib and loin offer familiar tenderness. Sirloin brings beefier grain and fat caps. Chuck rewards seam butchery. Round needs lean-cut discipline. Our growing directory organizes cuts by region instead of presenting one flat card wall.
Open the visual cut directoryRecently from the desk
Browse the reference shelf 
