The Butcher's Block | Learn + Choose
Tomahawk: the steak for when the meal needs a centrepiece.
A Tomahawk is a thick, bone-in ribeye designed to cook slowly, carve generously and feed the table. It is impressive, but it only makes sense when the occasion matches the cut.
Is a Tomahawk right for your meal?
What is a Tomahawk steak?
A Tomahawk is a bone-in ribeye cut from the rib primal with the rib bone left long and French-trimmed. The meat comes from the same premium rib section as ribeye or Cube Roll.
The bone is mainly about format and presentation. It does not magically create more flavour than an equivalent rib steak.
The cut is usually thick, commonly around 5cm to 6cm through the eye. That thickness is why controlled cooking matters more than brute heat.
At around 1.2kg on the bone, a Tomahawk will often feed two to three people once carved, depending on the rest of the meal.
Pick the richness, not just the bone.
The Tomahawk format stays broadly the same. What changes the eating experience most is the beef program and marble score.
Black Onyx Tomahawk SB 5
Best for: a premium centrepiece with strong beef flavour and noticeable marbling. A very balanced place to start.
From A$140 for the 1.2kg steak.
Choose Black OnyxWagyu Tomahawk SB 6-7
Best for: diners who want more marbling and a softer, richer eating experience.
A$135 for the 1.2kg steak.
Choose WagyuPure Wagyu Tomahawk SB 10
Best for: a very rich celebration steak where extreme marbling is the whole point.
A$190 for the 1.2kg steak.
Choose Pure WagyuThe thickness decides the method.
A Tomahawk is too thick to treat like a thin steak. The safest path is a controlled low cook followed by a hard final sear. That gives the centre time to come up evenly without burning the outside.
See the Full Tomahawk Cooking Guide
Quick answers before you buy
Is a Tomahawk the same as a ribeye?
They come from the same rib section. A Tomahawk keeps the rib bone long and French-trimmed, while ribeye or Cube Roll is usually boneless or has a much shorter bone.
Does the bone add flavour?
Not in a major way during a normal cook. The main differences are presentation, handling and the thick sharing format.
How many people does a 1.2kg Tomahawk feed?
Usually two to three people once carved, depending on appetites and side dishes.
Which Tomahawk should a first-time buyer choose?
Black Onyx SB 5 is a balanced starting point because it combines strong beef flavour, visible marbling and premium tenderness without jumping straight to the richest Wagyu grades.
What is the best way to cook it?
A reverse-sear style method gives you better control on a steak this thick. Cook gently first, then finish over high heat for the crust.
Choose the Tomahawk that matches the occasion.
For most first-time buyers, start with Black Onyx SB 5. Move into Wagyu when you specifically want greater marbling and richness.
Shop the Tomahawk Range