There are steaks… and then there's the Tomahawk. This is not just food; this is an experience. The kind of centerpiece that renders your guests speechless at the mere vision of it, before even taking a bite.
Whether you're grilling up USDA Prime, indulging in Japanese A5 Wagyu, or going wild with Australian Wagyu, the Tomahawk steak promises unbeatable flavor, tenderness, and a show-stopping presentation. And with Meats and Cuts UAE's top-quality options, you can master this indulgent cut in your own kitchen.
What is a Tomahawk Steak?
The Tomahawk is essentially a bone-in ribeye with 6–8 inches of rib bone left intact, resembling a chef’s axe (hence the name). Its appeal lies in:
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Visual drama: perfect for BBQs and dinner parties.
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Marbling: the fine white flecks of fat that guarantee tenderness and juiciness.
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Flavor depth: richer than most steaks, with buttery undertones when Wagyu or USDA Prime is chosen.
Ingredients You’ll Need
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1 Tomahawk steak (USDA Prime, Wagyu, or premium ribeye) 1.2–1.5 kg
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2 tbsp coarse kosher salt
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1 tbsp freshly ground black pepper
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2 tsp garlic powder
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2 sprigs fresh rosemary
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2 tbsp olive oil or Wagyu beef tallow
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3 tbsp unsalted butter (for basting)
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2 garlic cloves, smashed
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Optional: finishing salt
Best Cooking Methods for Tomahawk Steak
1. Reverse Sear (Perfect for Wagyu & USDA Prime)
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Cook slow and low in the oven or on indirect grill heat (120°C / 250°F) to an internal temp of 48°C / 118°F.
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Finish with browning in a hot skillet with butter, garlic, and rosemary.
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Rest before serving.
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Result: Evenly cooked on the inside, golden, crunchy crust on the outside.
2. Classic Grilled Tomahawk (BBQ Favourite)
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Sear over high heat (230–260°C / 450–500°F) for 3-4 minutes per side.
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Transfer to indirect heat until internal temperature is 52°C / 125°F for medium-rare.
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Rest and carve for presentation.
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Result: Smoky, char-grilled flavor, BBQ perfection.
3. Pan-Seared Tomahawk (Indoor Cooking)
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Sear in olive oil using a cast iron skillet for 3-4 minutes on both sides.
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Transfer skillet to oven (120°C / 250°F) until desired doneness is achieved.
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Baste with butter, rosemary, and garlic before resting.
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Result: Restaurant-standard steak indoors.
Serving Suggestions
Balance the richness of Tomahawk with these sides:
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Garlic mashed potatoes
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Grilled asparagus with parmesan
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Roasted heirloom carrots with honey glaze
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Chimichurri or peppercorn sauce
Last Tips for Tomahawk Perfection
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Always rest 10 minutes before slicing.
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Use a meat thermometer for precision (medium-rare: 52°C / 125°F, medium: 57°C / 135°F).
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Keep seasoning light; the quality of high-end beef is self-sustaining.
Discover our top-of-the-line Tomahawk at Meats and Cuts in UAE today, and turn your next dinner night or BBQ night into a night to remember.
