Few dishes capture the primal joy of eating meat quite like a Tomahawk steak. With its bold flavour, dramatic presentation, and indulgent size, it embodies everything a true steak lover could desire in a single cut.
Its distinctive, long-bone silhouette commands attention at the table, while its rich marbling and smoky aroma tantalise the palate even before the first bite. In short, the Tomahawk is the ultimate choice for meat lovers: bold, luxurious, and unforgettable.
What Is a Tomahawk Steak?
A Tomahawk steak is a ribeye cut taken from the rib section of the cow. But what sets it apart is the bone: a long, French-trimmed rib bone left intact and cleaned of meat and fat to create its signature shape, which resembles a Native American tomahawk axe. This bone can extend up to 20–30 centimetres, creating a visual spectacle on the plate.
The Tomahawk includes the coveted eye of the ribeye, the cap, and the intermuscular fat that gives this cut its exquisite marbling and buttery tenderness. Typically weighing between 1–1.5 kilograms, it’s a generous portion — perfect for sharing between two or more diners or one truly ambitious steak lover.
Why Is a Tomahawk Steak So Special?
The Tomahawk steak occupies a rarefied place in the world of beef, not simply because of its size, but because of the experience it provides. It stands out for three reasons: its dramatic presentation, superior tenderness, and the distinctive flavour imparted by its bone.
Firstly, its presentation is nothing short of theatrical. The imposing bone and thick, richly marbled meat create a sense of occasion. Few other cuts make such a memorable impression.
Secondly, its marbling lends exceptional tenderness. The intramuscular fat melts during cooking, basting the meat from within and delivering an unctuous, melt-in-your-mouth texture that steak connoisseurs adore.
Finally, the bone itself contributes to its flavour. As the steak cooks, the bone releases minerals and marrow that add a richness and depth you won’t find in boneless cuts. Together, these qualities make the Tomahawk a celebration of premium beef; perfect for sharing, savouring, and remembering.
How to Cook a Tomahawk Steak at Home
Learning how to cook a Tomahawk steak at home can be an immensely satisfying ritual, provided you treat it with the care it deserves. From preparation to resting, every step is an opportunity to bring out its full potential.
Preparation Tips
Begin with proper thawing if your steak has been frozen. Allow it to thaw in the refrigerator overnight for best results. Once thawed, bring it to room temperature before cooking.
Next comes seasoning. Because the Tomahawk’s natural flavour is already rich, a generous sprinkle of sea salt and freshly cracked black pepper may be all you need. If you wish, you can also add a rub of fresh herbs, garlic, or spices to suit your taste. Meanwhile, preheat your grill, coal pit, or oven to high heat.
Cooking Methods
There are several ways to cook a Tomahawk steak, but the most rewarding methods showcase its smoky potential.
- BBQ grilling: Heat your BBQ to high heat. Sear the steak for 2–3 minutes on each side directly over the flames to develop a caramelised crust, then move it to indirect heat and cook until it reaches your preferred doneness.
- Coal grilling: At Hunter & Barrel, we favour the primal power of coal grilling. The glowing embers infuse the beef with an irresistible smoky aroma and char. For home cooks, you can replicate this by placing your steak over hot coals, using the same sear-then-rest technique.
- Oven: Preheat your oven to 180°C. After searing the steak on a stovetop grill pan, transfer it to the oven and roast until it reaches your desired internal temperature.
No matter the method, use a meat thermometer to guide you: around 50–52°C for rare, 55–57°C for medium-rare, and 60–63°C for medium.
Resting and Serving
After cooking, let your Tomahawk steak rest for 10–15 minutes under loosely tented foil. This allows the juices to redistribute so each slice remains moist and flavourful.
When ready to serve, hold the bone firmly and slice against the grain into thick, juicy slices. Present it on a wooden board alongside hearty sides like roasted potatoes, charred vegetables, and a red wine or smoky whisky.
Where to Find the Best Tomahawk Steak Restaurants
While cooking at home is rewarding, there’s nothing quite like enjoying a perfectly prepared Tomahawk steak at a restaurant where experts handle the fire. At Hunter & Barrel, we’ve turned the craft of cooking the Tomahawk into an art form, and we’re proud to be one of the best Tomahawk steak restaurants in Australia.
Our chefs are masters of coal-fired grilling, a technique that draws out the deepest flavours in the beef while imparting a smoky, caramelised finish and perfect char. We source only the finest Australian beef — known for its quality, sustainability, and superior marbling — and every Tomahawk we serve lives up to its reputation.
For meat lovers, the Tomahawk steak is a celebration of craft, flavour, and tradition. And nowhere is this celebration more deliciously realised than at Hunter & Barrel. Whether you visit us in Melbourne, Sydney, Adelaide or Perth, you’ll find an experience that honours the primal allure of fire, wood, and meat.
