Tomahawk sets itself apart from other cuts with its size and dramatic presentation. A bold crust and rich marbling, it demands attention as it hits the table, almost possessing a magnetism that draws your eyes to it. Steak lovers favour it for its tenderness and striking axe-like bone. It’s the kind of steak that, once eaten, is hard to forget. Let’s get into everything you need to know to master this cut. From the history behind the name, all the way to how to cook a tomahawk steak.
What is a Tomahawk Steak?
Tomahawk steak is essentially a ribeye with the rib bone kept intact, its name simply coming from the axe shape a tomahawk often takes on. So why is a tomahawk often pricier than a ribeye? One reason: its appearance. It becomes the centrepiece of any table, carrying an air of luxury. As this huge bone is left as part of the steak, it often weighs upwards of 1.5 kilograms, is cut thick, and has fantastic marbling. A true centrepiece cut.
Why is the Tomahawk Steak a Cut Above the Rest?
A tomahawk steak isn’t just your standard ribeye. The bone also acts as a built-in tenderiser. The marrow slowly melts into the meat as it cooks, giving it a soft bite and a succulent moistness. It’s big enough to share between a few people, and delivers something larger than a meal. The communal experience takes the tomahawk steak to a new level, making it perfect for restaurants like here at 6HEAD.
How to Select the Best Tomahawk Steak?
Look for meat with a bright red colour, a cream coloured fat, and an even marbling across the outside. Tomahawk is rooted in its size and thickness, so look for a hefty steak, around 1-1.5 kilograms, and at least 5cm thick. For a premium tomahawk steak recipe, opting for Australian-grown beef is always your best bet for consistently high-quality steaks.
How to Master the Art of Cooking Tomahawk Steak?
Preparation Tips:
- Take your tomahawk steak out of the fridge at least 45–60 minutes before you plan to cook
- Pat it as dry as possible with paper towels
- Preheat your pan or grill on high heat for 10–15 minutes, until smoking
- Just before cooking, season every side generously with salt, pepper if desired, and any other dried herbs or rubs
Cooking Methods:
Coal grilling: Typically considered by many as the best way to cook a tomahawk steak.
- Prepare a two-zone grill (a high-heat and low-heat side), by unevenly distributing the coals.
- Carefully place the steak on the high-heat zone and sear for 3–4 minutes per side, placing pressure to ensure an even crust.
- Once a crust has developed, move to the low-heat zone to finish cooking.
- Use a meat thermometer and remove the steak when 4–5ºC below the target temperature.
Oven finishing: For a perfect cook, every time.
- Preheat your oven-safe pan, and set your oven to 200ºC.
- Add a drizzle of oil and lay the steak away from you into the pan.
- Sear for 3–4 minutes per side, then transfer to the oven and cook for 8–10 minutes.
- Check the internal temperature every few minutes and pull out just before reaching your preferred doneness.
Reverse Searing: The best method for ultimate control.
- Preheat your oven to 120ºC.
- Place the tomahawk steak on a wire rack and bake for 18–30 minutes, depending on its thickness (use a meat thermometer for a more accurate cook).
- Begin preheating your pan on high heat.
- Immediately transfer to the hot pan and sear for just a minute on each side to form a crust.
Resting and Serving:
Let your steak rest for 5–10 minutes after cooking by placing it on a clean board or plate. This gives the juices time to redistribute while the muscle fibres loosen up as they cool. It’s the simplest step to achieve a noticeable impact on quality for your steak. When slicing, cut across the grain, perpendicular to the muscle fibres, resulting in a more tender bite.
Harmonious Pairings to Elevate the Experience
Choose sides that pair with a tomahawk’s rich flavour and presence, dishes that complement the steak without overshadowing it. Crispy potatoes, roasted vegetables, or a simple creamy slaw are great options, delicious yet subtle in flavour. For sauces, a classic peppercorn or mushroom never fails. Alternatively, you could try something more experimental; a cowboy butter, a diane sauce or even a chimichurri for a tangy richness.
As for drink pairings, a medium-bodied red like a Shiraz or Grenache, or a beer such as a red ale, a hoppy lager, or any other slightly bitter drink to complement the steak’s decadence.
Where to Find the Best Tomahawk Steak Restaurants
While cooking a tomahawk steak at home is simple and incredibly rewarding, sometimes you just want to enjoy the end result without all the work. So, for eating a steak without firing up the grill yourself, 6HEAD is the place to visit. Across stunning locations in Perth, and Sydney, we source and serve premium Australian beef, including some of the best tomahawk steaks our country has to offer. Coal-grilled, finished with our signature basting, and served with delectable sauces and sides, it’s a dining experience that leaves a lasting impression.
Book Your Premium Steak Experience
Ready for a night of flavour, conversation, and fun? Visit 6HEAD for a dining experience that stays with you. Book your table now or explore our full menu today.
