Tomahawk is a regular bone steak, cut from the front ribs, from the 6th to the 12th rib, but which has the entire rib bone left. The piece is cleaned from the lid, leaving a hollow bone, slightly bent and 7 cm long that creates the piece’s axe appearance. Because it is a bone-in ribeye, it is strongly marbled, which gives it a full flavor when cooked, because the flavors are released from both the huge bone and intramuscular fat during grilling to give it a sweet gelatinous aroma.
The Tomahawk is cut based on the thickness of the rib bone and is usually 5 cm thick, weighing about 1.2 kg. A Tomahawk is a special occasion steak by shape or for a romantic meal because it can easily feed two people.
How much does a tomahawk steak cost?
The price of a Tomahawk steak is around $100 up to $195 and even more if you order one in a restaurant or steak house. The Tomahawk steak price should be smaller, around $50-$80, but usually, you’ll pay for the length of the bone and the fact that it has a huge demand as people love posting it on social media.
A Tomahawk steak bought from a butcher will cost you anywhere from $30 to $70 per pound. Its cost will depend on where you are in the States, the quality of the cut of meat, the supplier, and the location’s market condition. Whether you buy a Tomahawk steak from a restaurant or from a butcher, you will definitely pay more for one in New York than in a local butchery in Cleveland.
One of the most popular Tomahawk cuts of beef is, of course, Wagyu.
Here are some of the prices we found online for Tomahawk steaks. The price varies from $29 to $ 63 per pound, depending on location but also supplier.
- Omaha Steaks – 2 36 oz tomahawk steaks are as low as $200, meaning $44/lb.;
- Snake River Farms – a 2.5 lbs. tomahawk steak is $158, meaning $63/lb.;
- Porter Road – a 2.5 – 3 lbs. tomahawk steak is $88, meaning $29 – $33/lb.
How much does the most expensive Tomahawk steak cost?
The most expensive Tomahawk steak costs around $1,300. This is the steak prepared and “signed” by Salt Bae at his restaurant in Dubai.
Here is a short calculation that shows where the price of the Tomahawk steak comes from:
A piece of steak of the caliber shown by Master Salt Bae cannot be more than $220-$330. The spices go for $2-$3, no one pours 100 grams of spices. The edible gold jar is $110-$130, listed in luxury edible ornament shops, otherwise, it is cheaper. So, the fabulous steak goes up to $550-$650 max. The rest is paid for the show, for Salt Bae’s salt, for Dubai, for the symbolism of exclusivities: Nusr-et Steakhouse – Four Seasons Resort Dubai at Jumeirah Beach.
Others also say it is cheaper to fly to Salt Bae’s Turkish restaurant than to have a meal in London at his restaurant. Among the most consumed dishes at Salt Bae’s restaurant is the Tomahawk steak covered with 24-karat gold leaf, priced at about $880.
Factors that affect the cost of a Tomahawk steak
As we already mentioned above, the cost of a Tomahawk steak varies greatly and depends on many factors such as the following:
- The supplier;
- The geographical location from where you buy it will affect the current market’s condition;
- Raw or ready – Whether you buy one from a butcher or in a restaurant will definitely affect the cost.
- The quality of the meat;
- The thickness of the steak;
- The size of the steak.
If you want to save money you can find a prestigious butchery online that can deliver the Tomahawk steak at your door. In most cases it will save you some money per pound when buying in bulk.
Cooking Tomahawk steak
Indirect grilling begins by preparing the two heat zones. Heat up so many coals as they get into a full coal burner. Coal is ready to use when it starts to catch a layer of ash on the surface and turns gray.
Pre-indirect cooking is intended to penetrate the meat inside. If not, an impressive 2 inches thick steak would remain completely uncooked in the middle during the 3-5 minutes of classic grilling on the grill on live fire on each side, to obtain brown crust on the outside, specific to the steak.
To ensure uniform baking, turn the Tomahawk every 5 minutes approximately, twisting not only from the ends but also the sides. Keep the meat away from the heat source as long as the surface of the grill allows it. After 15 minutes of cooking, start checking the internal temperature of the meat. The center will be the last to heat up, and the edges will be 10-20°C hotter. When the center of the steak reaches 95-100°C, remove the meat from the grill and cover it with foil for at least 10-15 minutes.
Whatever the name, it is the ultimate delight of steak enthusiasts. Considered one of the most dramatic pieces of meat in existence, the tomahawk is a large flavorful steak with refined marbling, and beautiful red and bone color.
Bone and fat enhance the taste of the meat, making it savory and juicy. One of the qualities recognized by gourmet connoisseurs is that it seems to be a delightful steak, and the fact that it is matured gives it a plus of value.