Ribeye And Tomahawk Steaks Come From The Same Cut — So What's The Difference?

You've seen tomahawks proudly advertised on its own special section of the menu, dramatically served with that massive bone, but did you know that a tomahawk is just a kind of ribeye? That's certainly not a downside for most, as a ribeye is already perhaps the most desirable of all the different cuts of steak. Yet, tomahawk steaks often command a premium above and beyond a standard ribeye, so the fact you are getting the same cut of meat would certainly give some pause. Which begs the question: For a higher price, is there any difference at all?

The truth is not really. Tomahawk steaks are basically just a different preparation and presentation of ribeye, although that doesn't mean you shouldn't order it. Both tomahawk steaks and ribeyes are cut from the rib section of the cow, between the sixth and twelfth ribs from the rib primal (which is different from the portion cut). This is the real Goldilocks area of steaks cuts, with beef that is both tender, and well-marbled for great flavor.

The two main differences between the tomahawk preparation and the classic ribeye are the size and the bone. The long bone is what makes a tomahawk steak stand out, since it does look quite stunning. It's made by frenching the bone, which involves cleaning the excess fat and meat off of it for a clean look. It's also what gives the steak its name, because the resulting cut looks like a tomahawk axe with the bone as the handle.

As far as taste goes, that huge bone can make a little bit of a difference. Some will tell you the marrow from the bones affects the flavor, but this is mostly bunk. What bones actually do is help regulate the temperature around them, making it harder to overcook the meat. That's why the pieces of steak from right near the bone are often so tender. Removing the bone also means losing some of the fat attached to it, so leaving it adds a little more flavor that way.

But the bone in a tomahawk steak isn't anything special. It isn't doing anything that you wouldn't get from a normal bone-in ribeye. That long handle has the fat trimmed off, so it's really just for show — but that's not nothing. The saying "you eat with your eyes," exists for a reason, and the presentation may make a tomahawk steak more enjoyable for some. The bigger difference here is the thickness.

Tomahawks are often two to three inches thick, double most ribeyes you'll order. That makes them huge, usually 30 ounces or more. Thus, tomahawk steaks are made to feed more than one person. That size also means a larger ratio of rosy, pink or red beef in the middle compared to the charred exterior, which will either be plus or minus depending on your personal taste. So, while tomahawks and ribeyes come from the same cut, the preparation makes for a unique experience — whether that is worth the cost is up to you.