Flagship Collection

Tomahawk Steak Guides

Understand the long-bone ribeye, choose one intelligently and cook it by reverse sear, grill, smoker or oven.

Begin with what a tomahawk actually is, then choose a method by equipment and thickness. Our price guide separates meat quality from presentation cost.

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The essential guide

Tomahawk

Understand what a tomahawk steak is, how it relates to ribeye, what to look for at the butcher, and how to cook, rest and carve it well.

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Anatomy, value, buying and premium-beef context.

Tomahawk

Understand what a tomahawk steak is, how it relates to ribeye, what to look for at the butcher, and how to cook, rest and carve it well.

Tomahawk

Understand the factors behind tomahawk steak prices, including bone weight, grade, aging, thickness, butcher labor and restaurant markup.

Tomahawk

Compare local butchers, grocers, warehouse clubs and online meat sellers, and learn what to check before buying a tomahawk steak.

Wagyu

Understand Japanese, American and Australian Wagyu tomahawk labels, choose an appropriate marbling level and cook the rich steak carefully.

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Temperature-led methods for a steak too thick for guesswork.

Tomahawk

Cook a thick tomahawk evenly with reverse-sear, grill, smoker and oven methods, including dry brining, probe placement, searing and resting.

Tomahawk

A precise reverse-seared tomahawk steak recipe with a dry brine, hard crust, garlic-herb butter and temperature-led instructions.

Tomahawk

Smoke a tomahawk steak with clean wood flavor, accurate probe placement and a high-heat reverse sear for a dry, browned crust.