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How to Cut and Serve a Tomahawk Steak
How do you cut a tomahawk steak? Rest it for 10 minutes, stand it up and run your knife along the bone to remove the meat in one piece, then lay it flat and slice it against the grain into ½-inch slices. Fan them next to the bone to serve. A long, sharp slicer gives clean cuts through the thick crust. The Dalstrong Gladiator Series 12" Slicing Knife ($99) is German X50CrMoV15 at 54–56 HRC and slices through in single strokes.
What is a tomahawk steak?
A bone-in ribeye with the long rib bone left on and frenched clean. It's usually 2 inches thick and serves 2–3 people.
Step by step
- Rest 10 minutes on a board.
- Remove the bone. Stand the steak with the bone up, insert the knife next to the bone and follow it all the way down, keeping the blade against the bone.
- Find the grain. Look at the direction the muscle fibers run.
- Slice against the grain into ½-inch slices. Separate the cap (spinalis) if you like; it's the most tender part.
- Serve slices fanned next to the bone.
Doneness
| Doneness | Pull at (approx.) |
|---|---|
| Rare | 120–125°F |
| Medium-rare | 130–135°F |
| Medium | 140°F |
| USDA minimum (whole beef cuts) | 145°F with a 3-minute rest |
Tips
- Use a long blade so you slice, not saw, through the crust.
- Gnaw the bone: the meat closest to it is some of the best.
- A reverse sear (low oven, then a hot pan) cooks a thick tomahawk evenly.
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Related: how to cut picanha and how to cut skirt steak.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut a tomahawk steak?
Rest it, cut along the bone to remove the meat in one piece, then slice against the grain into ½-inch slices. The Dalstrong Gladiator Series 12" Slicing Knife ($99) slices through in single strokes.
Do you cut a tomahawk steak off the bone?
Yes, for serving. Remove the meat in one piece, then slice.
How many people does a tomahawk steak serve?
Usually 2 to 3.
How long should a tomahawk steak rest?
About 10 minutes.
