Dry-Aged Tomahawk Steak – An Oven-Cooked Delicacy Recipe

There’s nothing quite like the experience of cooking a dry-aged tomahawk steak—its massive size, rich marbling, and intense beefy flavor make it a true delicacy recipe.

Dry-aging enhances the steak’s tenderness while intensifying its natural umami notes, resulting in a deep, nutty, and buttery flavor unlike any other cut of beef.

While many associate tomahawk steaks with grilling, cooking it low and slow in the oven ensures an evenly cooked, melt-in-your-mouth interior with a beautifully crisp crust when finished with a sear.

This steakhouse-quality dish is perfect for special occasions or when you want to treat yourself to the best steak of your life!

What Is A Tomahawk Steak?

A tomahawk steak is a large, bone-in ribeye steak known for its dramatic presentation and rich flavor.

It is cut from the rib section of the cow and includes a long bone, typically about 6–8 inches (15–20 cm) in length, which resembles the handle of a tomahawk axe—hence the name.

Characteristics of a Tomahawk Steak

Cut and Size

• The tomahawk steak is essentially a bone-in ribeye with the full rib bone left intact.
• The steak is thick-cut, often around 2 inches (5 cm) thick.
• It usually weighs between 30 and 45 ounces (850 to 1,275 grams), making it a hefty portion suitable for sharing.

Flavor and Marbling

• Being cut from the rib primal, the tomahawk steak is highly marbled, meaning it contains rich streaks of intramuscular fat.
• This marbling enhances the juiciness, tenderness, and deep beefy flavor of the steak.
• The presence of the bone is believed to add additional depth to the flavor when cooked.

Bone Presentation and Frenched Technique

• The long rib bone is left intact and cleaned using a technique called “Frenching.”
• This process removes excess meat and fat from the bone, resulting in a cleaner and more striking appearance.

Why You’ll Love This Recipe

This delicacy recipe brings out the best in a dry-aged tomahawk steak, providing a juicy, tender inside with a perfectly caramelized crust.

The reverse-sear method allows the steak to cook gently in the oven before finishing with a high-heat sear, giving you precise doneness with maximum flavor.

Cooking in the oven avoids flare-ups and ensures even cooking, making this method foolproof for steak lovers.

Storage & Reheating Tips

Storage: Wrap leftovers in foil and store in the fridge for up to 3 days.

Reheating: Warm in a low-heat oven at 275°F (135°C) for 10 minutes. Avoid microwaving to maintain the best texture.

Tomahawk Steak vs. Other Ribeye Cuts

Feature	Tomahawk Steak	Regular Ribeye	Cowboy Ribeye
Bone-in?	Yes (long bone)	Can be boneless or bone-in	Yes (shorter bone)
Thickness	Very thick (2 inches)	Varies (1–1.5 inches)	Thick (1.5–2 inches)
Weight	30–45 oz (850–1,275 g)	8–16 oz (225–450 g)	20–32 oz (570–900 g)
Cooking Time	Longer due to thickness	Shorter	Medium
Presentation	Impressive, large bone	Standard steak cut	Bone-in but less dramatic

Nutritional Information for a Tomahawk Steak

A tomahawk steak is a large, well-marbled cut of beef, primarily composed of protein and fat.

The nutritional values can vary based on the grade of beef (e.g., USDA Prime vs. Choice), cooking method, and portion size.

Below is a detailed breakdown of the nutritional profile for an average 1-pound (16-ounce or 454-gram) cooked tomahawk steak (excluding bone):

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Macronutrients (Per 16 oz Cooked Tomahawk Steak)

Nutrient	Amount per 16 oz (454g)	% Daily Value (DV) *
Calories	1,230–1,400 kcal	61–70%
Protein	90–110g	180–220%
Total Fat	90–110g	138–169%
Saturated Fat	35–50g	175–250%
Monounsaturated Fat	35–45g	–
Polyunsaturated Fat	2–4g	–
Cholesterol	250–300mg	83–100%
Carbohydrates	0g	0%
Sugars	0g	0%
Dietary Fiber	0g	0%

🔹 % Daily Value (DV) is based on a 2,000-calorie diet. Individual needs may vary.

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Micronutrients (Per 16 oz Cooked Tomahawk Steak)

Vitamin / Mineral	Amount	% Daily Value (DV) *
Iron	6–8 mg	33–44%
Zinc	12–15 mg	109–136%
Vitamin B12	4–6 mcg	167–250%
Vitamin B6	1.5–2 mg	88–118%
Niacin (B3)	18–22 mg	112–137%
Phosphorus	500–600 mg	40–48%
Magnesium	50–70 mg	12–17%
Sodium	80–150 mg	3–7%
Potassium	700–1,000 mg	15–22%
Selenium	50–70 mcg	91–127%

🔹 % DV values are based on a 2,000-calorie diet. Actual needs vary depending on age, sex, and health status.

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Key Health Benefits of a Tomahawk Steak

1. High in Protein – Supports muscle growth, repair, and overall body function.
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2. Rich in Healthy Fats – Contains monounsaturated fats, which can support heart health when consumed in moderation.
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3. Packed with Essential Vitamins and Minerals
   • Iron – Aids in oxygen transport and prevents anemia.
   • Zinc – Supports the immune system and metabolism.
   • Vitamin B12 & B6 – Essential for brain function and energy production.
   • Phosphorus – Important for bone and dental health.
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4. Low in Carbohydrates – Suitable for low-carb, keto, and paleo diets.

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Potential Health Considerations

• High in Saturated Fat – Overconsumption may contribute to heart disease if not balanced with healthy fats from other sources.
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• High Cholesterol Content – While dietary cholesterol’s effect on blood cholesterol varies, those with heart conditions should moderate intake.
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• Calorie Dense – A 16-ounce serving is very high in calories, so portion control is key.

Conclusion

A tomahawk steak is a nutrient-dense, high-protein cut of beef that provides essential vitamins, minerals, and healthy fats.

While it is a great energy source and muscle-building food, it should be enjoyed in moderation due to its high fat and cholesterol content.

For a balanced meal, pair it with fiber-rich vegetables, whole grains, or a fresh salad to complement its richness.

Its high marbling, long bone, and thick cut make it a favorite for steak lovers who enjoy an intense, juicy, and visually stunning steak experience.

Perfect for grilling, reverse searing, or sous vide, it’s a must-try for those who appreciate a premium steak.

Frequently Asked Questions

Q: Why is a tomahawk steak so expensive?

A tomahawk steak is expensive due to its large size, the long bone that is left attached, and its visual appeal. Additionally, it comes from the rib section where the meat is exceptionally tender and flavorful, which is not very abundant.

Q: Is tomahawk steak better than ribeye?

Whether a tomahawk steak is better than a ribeye is subjective and depends on personal preference. Both steaks come from the same rib primal section and have a similar flavor profile, but the tomahawk includes a long bone and is often larger, which can enhance its presentation and flavor when cooked.

Q: What cut of steak is a tomahawk?

The tomahawk steak is a cut of beef ribeye that includes at least five inches of rib bone, which gives it a distinctive “handle” that resembles a tomahawk axe.

Q: What is so special about a tomahawk steak?

The tomahawk steak is special because of its dramatic presentation, with a long rib bone extending from the meat. It’s a thick cut, which allows for a great combination of succulent tenderness and flavorful fat marbling when cooked.

Q: How many tomahawk steaks are on a cow?

Typically, you can get about 14 tomahawk steaks from a cow, depending on the size of the animal and the cut specifications made by the butcher.

Q: Is tomahawk more expensive than filet mignon?

Yes, tomahawk steaks are generally more expensive than filet mignon due to their larger size, the cost of processing the long bone, and their showy presentation, which often makes them a specialty item at butchers and restaurants.

Q: What is another name for a tomahawk steak?

Another name for a tomahawk steak is a “bone-in ribeye” or “cowboy steak” when the bone is trimmed shorter than the typical five inches.