Next delivery date
Added to Your Cart!
Next delivery date
Tom Hixson of Smithfield is proud to offer a wide range of tomahawk steaks from the world’s best beef producers. Our selection of grain and grass-fed herds offers plenty of choice for connoisseurs and amateurs alike.
Ioannis Grammenos, Executive Chef & Meatologist at the Hippodrome Casino, 3x winner of the Best Steakhouse in London, and 2021 World Steak Challenge Chairman spoke to Tom Hixson about his opinion on tomahawk steak:
“The tomahawk steak is known for its rich and indulgent taste profile. As a ribeye cut, it’s exceptionally well-marbled, which means it has a high amount of intramuscular fat. This marbling is crucial as it melts during cooking, infusing the meat with a buttery and juicy flavour that is truly luxurious.
The flavour is robust and beefy, characteristic of cuts from the rib section. This deep, hearty taste is complemented by a tender texture, making it incredibly satisfying. The bone-in nature of the tomahawk steak also adds to its flavour profile, as the bone can contribute subtle, additional flavours during cooking.
Moreover, the large surface area of the steak allows for a great sear, creating a beautiful crust. This crust adds a slightly smoky, caramelised layer that enhances the overall experience, providing a contrast to the rich, tender interior. Overall, a tomahawk steak offers a complex and indulgent taste experience, perfect for those who appreciate bold and rich flavours.”
Tomahawk steak, also known as bone-in ribeye, is a cut of beef known for its impressive shape and size. It is essentially a ribeye steak, but at least 5 inches of bone is left in the meat. This bone is French-trimmed to provide the cut with its famous ‘primal’ look.
This beef cut became popular in Texas, but its large size and axe-like shape have meant the steak is now popular across the globe. You will usually see it served in fine-dining restaurants and as next-level dinner party centrepieces.
Ioannis Grammenos provided us with his guidance on the best way to cook a tomahawk steak:
“Cooking a tomahawk steak to perfection is an art, and the "reverse sear" method is the ideal way to bring out its rich flavours and tender texture. This technique is not just about cooking meat, it's about crafting an unforgettable culinary experience. Here's how you can do it:
Start by treating the steak with the respect it deserves. Bring it to room temperature to ensure even cooking. Season it generously with salt, pepper, and any other favourite spices. A light brush of olive oil will not only help the seasoning stick but will also contribute to a beautiful crust during searing.
Low and Slow Cooking - Begin by slowly cooking the steak indirectly at a low temperature, around 120°C. This gentle approach allows the steak to develop its deep, beefy flavours while ensuring that every bite is tender and juicy. The goal is to bring the steak to an internal temperature just shy of your desired doneness, about 5-8°C below the final target.
Once you’ve reached the right temperature, take the steak off the heat and let it rest. This critical step allows the juices to redistribute, making the steak even more succulent. It’s like letting the meat breathe, absorbing all the flavours it’s built up during cooking.
Searing - On a blazing hot grill or in a cast-iron skillet, sear the steak on all sides. This is where the magic happens, as a deep, golden-brown crust forms, locking in the juices and adding a smoky, caramelised flavour. For an extra touch of luxury, baste the steak with butter, garlic, and fresh herbs as it sears.
Final Rest - Give the steak a final rest before slicing. This last pause ensures that the juices are perfectly settled, making each slice melt-in-your-mouth tender.
Cooking a tomahawk steak with the reverse sear method transforms it into a masterpiece. It’s not just about achieving the perfect crust or ideal doneness; it’s about creating an experience that celebrates the richness of the steak and the joy of sharing an extraordinary meal.”
Cook your seasoned tomahawk on direct heat for around 5 minutes per side. Once your steak has developed light grill marks, move to indirect heat and cook for 15 minutes more, or until the steak is done to your liking. You should use a meat thermometer to measure the internal temperature.
For the perfect BBQ steak, try our Aberdeen Angus Tomahawk Steak. The succulent texture will melt in your mouth after the longer BBQ cooking time.
A tomahawk steak is cut from the fore rib with the bone left on, similar to a ribeye. The bone releases its flavours during cooking for added flavour. Combined with the intermuscular fat content, this results in a superb-tasting steak. The tomahawk is usually shared due to its size and weight.
Read our Guide to Steak Grading for detailed information on different types of steak cuts.
Tomahawk steak has a rich, melt-in-your-mouth buttery flavour. This is down to the fat content, which renders and infuses the meat. The large bone also flavours the meat during the cooking process.
For something special, try our Tom Hixson Tomahawk, which boasts a sweeter flavour from the cattle’s chocolate-supplemented diet. Or try our Salt Moss Dry Aged Tomahawk for extraordinary tenderness and texture.
This comes down to presentation, cooking time, and texture preferences. Both offer a delicious, buttery flavour profile. The tomahawk is slightly harder to cook and will take slightly longer due to its size, however, this results in beef that is a little more succulent than ribeye.
Most tomahawk steaks will be served with the bone on. Start by cutting the bone away from the meat by running your knife along the side of the bone. Once separated, eat a tomahawk like any other steak by slicing and cutting it into smaller pieces.
Cattle have 13 pairs of ribs, so 14 tomahawk steaks can be butchered from one cow. Some butchers don’t use every rib and won’t get as many tomahawks, but can use some ribs for other steak cuts, such as ribeyes.
If you want to order a Tomahawk Steak for delivery, you're in the right place. Simply add one of our exquisite cuts of meat to your online basket and we will deliver it to your door in protective chilled packaging. Next-day, free delivery is available for mainland UK.
