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P.C. Tomahawk For Me & Rudy - Tomahawk Beef Ribeye

I’d seen tomahawk beef chops on cooking shows and on some menus, but they’re always ridiculously expensive - usually over $100+. So when I saw that Whole Foods had them, I had to give one a try. I’m glad I did. It was flat-out delicious!

The “tomahawk,” not a very politically correct name for a sports team, but ok for a cut of meat I suppose, is cut from the sixth to twelfth ribs and includes the eye of the ribeye, known as longissimus dorsi. The average thickness is about two and a half to three inches. At least five inches of rib bone is left intact (often times up to eight inches). It is Frenched (trimmed of meat and fat) for a pleasing visual effect.

The long protruding bone looks like the handle of a tomahawk, hence the name of the steak.

The typical weight of a Tomahawk ribeye is around forty ounces, (heavy bone included), so it was definitely a meal for three people, plus a nice big bone for my little black shadow, Rudy.

The meat is well marbled, tender and buttery, with rich beefy flavor. If this is your first Tomahawk, resist the urge to put dry rubs or other spices on it for the first time. The flavor really is wonderful on its own with salt & pepper only. And that’s ME saying that!


1 Tomahawk steak

salt and pepper for seasoning

1 tbsp cooking oil

1.5 pounds young carrots

10 ounces cremini mushrooms, sliced thickly

Shallots or onions, cut in lengthwise strips

1/4 cup olive oil

4 smashed garlic cloves

1 tablespoon fresh thyme or 1 teaspoon dried


If frozen, you’re going to have to thaw the steak in the fridge for 2-3 days. If you have two ovens, it’s best to use them both - one for the veggies and one for the meat - rather than mess with the timing and temp changes etc.

Pat the meat dry with a paper towel. Allow it to come to room temperature for about 1 hour.

Season both sides very generously with salt and pepper before you begin cooking it.

Preheat oven to 275-300.

Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet. My cast iron pan wasn’t big enough so I had to use the griddle on my oven.

Sear the steak for about 2-3 minutes per side.

Place the steak onto the rack of a roasting pan. Cook in oven until desired doneness. (About 45 minutes for rare and 125 degrees). Again, even if you like your beef well done, try it rarer if this is your first Tomahawk.

While the steak is in the oven, Preheat the other oven to 450.

Toss the carrots, mushrooms, shallots and garlic cloves in the olive oil and thyme. Season with salt & pepper and roast for about 30 minutes, turning halfway through.

Pull out the steak and rest for 10-15 minutes before serving.

You can’t go wrong with a big, bold Caymus Cabernet Sauvignon with this dish.

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