The epic battle of Cowboy steak vs Tomahawk is about to start! These two heavyweight champions of the grill have been sizzling up debates among backyard BBQ masters and professional chefs alike. But what really sets them apart? Is it the size, the flavor, or the way they command attention on the grill?
As someone who’s spent years smoking and grilling, I’ve had my fair share of experiences with both these beefy cuts. They’re not just steaks; they’re culinary statements.
Let’s look at the unique characteristics, best cooking techniques, purchasing tips, and other interesting facts comparing the two.
Hopefully, this will help you decide which one deserves the spotlight at your next BBQ feast. Let’s get grilling!
🤠What is a Cowboy Steak?
Simply put, a Cowboy steak is a bone-in ribeye cut, known for its rich marbling and deep, beefy flavor. Even if you season it with just salt and pepper, it will taste fabulous! Pro tip: don’t over season this one. You just don’t need it.
This steak is cut from the rib section of the cow, specifically from the rib primal which includes the same area as the ribeye. You can see all the cuts that come from the rib primal in our free printable beef cuts chart.
The defining feature of a Cowboy steak is its 5-6 inches rib bone. It is left partially attached and typically frenched (cleaned of meat) for a dramatic presentation.
This bone isn’t just for show; its marrow imparts additional flavor as the steak cooks, making the Cowboy steak a favorite among meat lovers who crave that extra depth of flavor.
The steak itself is thick-cut, usually around 2 inches, ensuring a juicy and tender eating experience when cooked to perfection.
The Cowboy steak is a cut that balances the robust flavor of the ribeye with the added richness that comes from cooking meat on the bone.
🪓What is a Tomahawk Steak?
On the other side of the ring, we have the Tomahawk steak – a cut that’s as visually striking as it is delicious. Just when you think the Cowboy is impressive, the Tomahawk raises the stakes.
The Tomahawk is essentially a ribeye steak as well but with a long, frenched bone extending from it, giving it the appearance of a single-handed axe, hence the name.
Like the Cowboy steak, the Tomahawk comes from the rib section of the cow and shares the same rich marbling and tender texture that ribeye enthusiasts adore.
The bone in a Tomahawk steak is quite long, usually around 6 to 8 inches, adding to its dramatic presentation. This extended bone not only makes for an impressive sight but also enhances the flavor as it cooks, infusing the meat with a subtle depth.
Cooking a Tomahawk steak is an experience in itself. Due to its size and thickness, it requires careful attention to achieve the perfect balance of a crispy exterior and a succulent, perfectly cooked interior.
This cut of steak is often grilled or smoked, allowing the natural flavors to shine through, complemented by the smoky notes from the cooking process.
⚖️ Cowboy Steak vs Tomahawk: Main Differences
Let’s break down the main differences between these two stellar steaks, so you can make an informed choice for your next culinary adventure.
Attribute | Cowboy Steak | Tomahawk Steak |
---|---|---|
Size | Thick and hearty, typically 1.5 to 2.5 pounds. | Larger, often 2 to 3.5 pounds due to extended bone. |
Marbling | Rich, even marbling throughout. | A more pronounced marbling pattern. |
Fat Content | Consistent marbling pattern. | Slightly higher fat content around the edges. |
Taste And Texture | Succulent, beefy flavor and tender texture. | Similar flavor with slightly deeper nuances from the bone. |
Bone Length | Shorter bone left partially attached. | Long, dramatic bone extending several inches. |
Cooking Method | Grilling, broiling, pan-searing; more forgiving for the average cook. | Grilling, smoking, reverse-searing, sous vide; requires more skill for even cooking due to its larger size and longer bone. |
Storage & Handling | Easier to store, handle, and serve. | The long bone takes extra storage space in the fridge and requires a larger grill surface. |
Nutritional Value | Rich in protein, iron, and B vitamins; calorie count varies. | Similar nutritional profile; potentially higher in calories. |
Price & Availability | More accessible and generally more affordable. | More expensive and harder to find. |
Size
The Cowboy steak and Tomahawk are both substantial cuts of beef, but the Tomahawk is generally larger.
While a Cowboy steak is thick and hearty, typically weighing in at around 1.5 to 2.5 pounds, the Tomahawk is often larger due to its extended bone.
A Tomahawk can weigh anywhere from 2 to 3.5 pounds, making it a feast fit for a king (or queen!).
Marbling
Both steaks boast excellent marbling, which is the intramuscular fat that contributes to the flavor and juiciness of the meat. However, the marbling can vary slightly between the two.
The Cowboy steak often has a rich, even marbling throughout. The Tomahawk, being a larger cut, can sometimes showcase a more pronounced marbling pattern.
Fat Content
The fat content in both steaks is similar, given their common origin from the rib section.
However, the Tomahawk might have a slightly higher fat content around the edges due to its larger size and the way it’s cut. This extra fat can contribute to a richer flavor when cooked.
Taste And Texture
Taste and texture are where these steaks really shine. Both offer a succulent, beefy flavor and tender texture, thanks to their excellent marbling.
The main difference lies in the subtle nuances brought about by the bone. The bone in the Tomahawk can impart a more intense flavor, especially when grilled or smoked.
Bone Length
The most noticeable difference is the bone length. The Cowboy steak features a shorter, frenched bone, giving it a rugged, yet refined appearance.
The Tomahawk, on the other hand, boasts a long, dramatic bone that extends several inches from the meat, making it a true centerpiece on any plate.
Cooking Method
Both steaks are versatile when it comes to cooking methods, excelling in grilling, broiling, or pan-searing. The ideal doneness for these steaks is medium-rare to medium-well.
Due to the Tomahawk’s larger size and longer bone, it may require a bit more skill to cook evenly.
The Cowboy steak, being slightly smaller, can be a bit more forgiving and easier to handle for the average home cook.
Storage & Handling
As pretty as it looks on a platter, the Tomahawk will require more storage space in the fridge, and a larger grill, or smoker to fit in.
You’ll also need a long enough serving plate so the entire bone fits in. Removing the bone before serving defeats the purpose of this ax-shaped steak which is supposed to make an impressive presentation.
For this category, the Cowboy steak is the clear winner. If you don’t have much space in the fridge and you’re not set on getting the extra-long bone, this is the cut to choose.
Nutritional Value
In terms of nutritional value, both steaks are similar, being rich in protein, iron, and B vitamins.
The slight differences in fat content and size can affect the calorie count, with the Tomahawk potentially being higher in calories due to its larger size and fat content.
I was unable to find nutrition data from a single, reputable source for both steaks. Even with the different serving sizes, you can see the Tomahawk’s nutrition is pretty close to Cowboy steak’s nutritional profile.
Price & Availability
Lastly, let’s talk about the price and availability. The Tomahawk, due to its size and dramatic presentation, is often more expensive and can be a bit harder to find in your average grocery store.
The Cowboy steak, while still a premium cut, is generally more accessible and a bit easier on the wallet.
🍳 Best Ways to Cook a Cowboy Steak
The Cowboy steak, with its impressive marbling and shorter bone, is a versatile cut that responds well to various cooking methods. Here are some top techniques:
👉Grilling: The classic method, which you can use to grill any ribeye steak, including the Cowboy cut. Preheat your grill to a high temperature (425°F to 450°F). Sear the steak on each side to lock in the juices. This method is fast and it highlights the steak’s natural flavors, adding delightful char.
👉Reverse Searing: Perfect for thicker cuts. Start by cooking the steak in a low-temperature oven, grill, or smoker (around 250°F) on indirect heat until it reaches an internal temperature of about 10 degrees below your desired doneness. Then, sear it on a hot grill over direct heat (at 350°F) or skillet for a crispy exterior. Refer to our reverse-seared grilled Cowboy steak recipe for the step-by-step instructions on how to cook this marvelous cut on a charcoal grill.
👉Broiling: Great for a quick, high-heat cooking method that results in a delicious crust. Place the steak in a preheated broiler close to the heat source. Monitor closely to prevent overcooking. Many times, the inside of the steak will be undercooked while the outside is overcooked.
👉Pan Searing: If you’re cooking indoors, heat a cast-iron skillet to high heat, add a bit of oil, and sear the steak on both sides. Finish it in the oven if needed, especially for thicker cuts.
Remember, resting your steak for about 10 minutes after cooking is crucial. It allows the juices to be redistributed, ensuring a moist and flavorful bite.
♨️ Ideal Cooking Methods for Tomahawk Steak
The Tomahawk steak, with its long bone and substantial size, requires a bit more attention to cook evenly:
👉Grilling: Given its size, grilling a Tomahawk steak is a bit of an art. Use a two-zone fire (direct, and indirect) on your grill. Start by searing the steak over direct heat at 450°F, then move it to the indirect heat side to cook through. This method allows for a crusty sear without overcooking the inside and will produce a perfect Tomahawk steak.
👉Smoking: For those who love a smoky flavor, smoking a Tomahawk steak is a fantastic option and it is done the same way as a smoked ribeye steak. Smoke the steak at a low temperature (around 250°F) until it reaches the desired internal temperature. Then, finish with a quick sear on a hot grill for the perfect crust.
👉Reverse Searing: The reverse sear method works just as well for Tomahawk, as it does for the Cowboy cut. Slowly bring the steak up to temperature in a low oven, grill, or smoker, then sear it on a hot grill or in a skillet.
👉Sous Vide: For precision cooking, sous vide is an excellent choice. Cook the steak in a water bath at your desired final temperature, then finish with a quick sear on a hot grill or skillet for texture and flavor.
Tip: No matter the method, always use a meat thermometer to ensure your Tomahawk steak reaches the perfect level of doneness. And, as with any steak, let it rest before slicing to keep every bite succulent and juicy.
🔥 Cowboy Steak Pros And Cons
The Cowboy steak, a beloved favorite among steak enthusiasts, comes with its own set of advantages and drawbacks.
👍 Pros
✔️Flavorful and Juicy: Thanks to its rich marbling, the Cowboy steak is incredibly flavorful and juicy. The fat marbling melts during cooking, infusing the meat with a succulent taste and tenderness.
✔️Impressive Presentation: The frenched bone adds a rustic yet elegant touch to the presentation, making the Cowboy steak a showstopper at any dinner or BBQ event.
✔️Versatile Cooking Options: This cut is adaptable to various cooking methods, including grilling, broiling, and pan-searing, making it a great choice for both indoor and outdoor cooking.
✔️Satisfying Size: Typically weighing between 1.5 to 2.5 pounds, the Cowboy steak offers a generous portion that’s ideal for sharing or for those with a hearty appetite.
✔️Bone-In Flavor: Cooking meat on the bone contributes to a deeper, more complex flavor profile, elevating the overall taste experience.
👎 Cons
❌Cooking Skill Required: Due to its thickness and bone, cooking a Cowboy steak evenly can be challenging for novice cooks. It requires some skill to avoid overcooking the outside while ensuring the inside is done to your liking.
❌Higher Price Point: As a premium cut, the Cowboy steak often comes with a higher price tag compared to other steaks, which might not be ideal for those on a tight budget.
❌Longer Cooking Time: The thickness of this steak means it generally takes longer to cook, especially if you’re aiming for a well-done level of doneness.
❌Bone Can Affect Cooking: The bone can cause uneven cooking if not managed properly, especially on a grill where direct heat can cook the meat unevenly.
The Cowboy steak is a fantastic choice for those who appreciate a rich, flavorful steak and don’t mind spending a bit extra or taking the time to cook it properly.
Its pros, like the incredible flavor and stunning presentation, make it a worthwhile indulgence for special occasions or when you want to impress your guests with your grilling prowess.
⚡Tomahawk Steak Pros And Cons
The Tomahawk steak, a visually stunning and flavor-packed cut, is a favorite among steak lovers for good reasons. Here’s a quick the pros and cons of this impressive steak to help you decide if it’s the right pick for your next special meal.
👍 Pros
✔️Exceptional Presentation: This steak is a showstopper, thanks to its long frenched bone. It’s not just a meal; it’s a statement piece, perfect for special occasions or when you want to impress.
✔️Incredible Flavor and Texture: The ample marbling and bone-in cooking contribute to a rich, deep flavor and tender texture. It’s a cut that’s celebrated for its taste as much as for its appearance.
✔️Ideal for Sharing: Given its large size, a Tomahawk steak is perfect for sharing, making it a great choice for family dinners, gatherings, or romantic meals.
✔️Versatile Cooking Methods: It can be grilled, smoked, or even cooked sous vide, followed by a sear. It’s adaptable to various cooking styles, each bringing out its unique flavor.
✔️Memorable Dining Experience: Cooking and serving a Tomahawk steak is an experience in itself, creating memorable moments around the dinner table.
👎 Cons
❌Requires Cooking Skill: Due to its size and thickness, the Tomahawk steak can be challenging to cook evenly. It requires a good understanding of cooking techniques to achieve the perfect doneness.
❌Higher Cost: This premium cut often comes with a premium price tag. Its cost can be significantly higher than other steaks, making it more of a luxury choice.
❌Longer Cooking Time: The size of the Tomahawk steak means it takes longer to cook, especially if you’re aiming for a well-done level of doneness without drying out the meat.
❌Availability: Depending on where you shop, Cowboy steak might not be as readily available as other cuts, requiring a trip to a specialty butcher or high-end grocery store.
❌Storage and Handling: Its large size and long bone can make it cumbersome to store in a standard refrigerator and require a larger grill or cooking surface.
❌Not Everyday Practical: Due to its size, price, availability, and cooking requirements, the Tomahawk steak might not be the most practical choice for everyday meals.
The Tomahawk steak is an excellent choice for those looking to make a culinary statement and enjoy a rich, flavorful experience.
While it does require some skill to cook and comes at a higher price, the payoff is a stunning, delicious steak that’s sure to impress and delight anyone who has the pleasure of tasting it.
Cowboy Steak | Tomahawk Steak | |
---|---|---|
Pros | Flavorful and juicy; impressive presentation; versatile cooking options; satisfying size; bone-in flavor. | Exceptional presentation; incredible flavor and texture; ideal for sharing; versatile cooking methods; memorable dining experience. |
Cons | Cooking skill required; on the pricier side; longer cooking time; bone can cause uneven cooking | Requires a higher cooking skill; higher cost; longer cooking time; not easily available; storage and handling issues; not everyday practical. |
🍽️ Serving Sizes For Cowboy And Tomahawk Steaks
When it comes to serving these steaks, understanding the appropriate portion sizes is key to a satisfying and enjoyable meal.
These premium cuts are not only rich in flavor but also generous in size, making them ideal for sharing or for those with a hearty appetite.
Let’s break down the serving sizes for both Cowboy and Tomahawk steak to help you plan your meal perfectly.
🤠 Cowboy Steak Serving Size
The Cowboy steak, typically weighing between 1.5 to 2.5 pounds (24-40 ounces), is a substantial cut that can comfortably serve 2-3 people.
🥩As the only main dish. For a family dinner or a small gathering, one Cowboy steak can be an ideal centerpiece, especially when accompanied by a variety of sides.
If the steak is the star of the show, a serving size of 12-16 ounces per person will ensure everyone is well-fed.
🧆Multiple sides and/or main dishes. When you’re having a rich assortment of sides, or serving several main dishes, you’ll need 3-10 ounces of Cowboy steak per person.
You can adjust the amount based on the other dishes you’re serving. The goal is for everyone to taste it but there should still be room for other foods to try.
🪓 Tomahawk Steak Serving Size
The Tomahawk steak, known for its impressive size and extended bone, typically weighs in at 2 to 3.5 pounds (32 to 56 ounces). This larger size makes the Tomahawk an excellent choice for serving 3-4 people.
Given its size, the Tomahawk steak is often shared among diners. It’s perfect for slicing and serving family-style, allowing everyone to enjoy its rich flavor and tender texture.
When planning a meal around a Tomahawk steak, consider the appetites of your guests and the number of accompanying side dishes.
🥩As the only main dish. If the steak is the main focus with few sides, you will need about 16-20 ounces per person.
The serving size is larger than for Cowboy steak to accommodate the extra bone weight.
🧆Multiple sides and/or main dishes. A serving size of 5-10 ounces is more appropriate when you’re serving other mains and a variety of sides.
🥗 Serving Suggestions
Pairing the right side dishes with your Cowboy or Tomahawk steak can elevate your meal from great to extraordinary. The sides should complement the rich flavors of the steak without overshadowing them.
🍽️ Best Side Dishes for Cowboy Steak
The robust flavor of a Cowboy steak pairs well with a variety of sides. Here are some top choices:
Grilled Vegetables: Grilled vegetables like grilled broccolini, grilled patty pan squash, and grilled fennel, add color and a touch of smokiness that complements the steak.
🥔Potato Sides: A classic pairing, potatoes work wonderfully with steak. Creamy mashed potatoes, grilled baby potatoes, grilled sweet potato wedges, and grilled potato skins will ensure you enjoy a memorable feast.
🥗Salads: A tangy, creamy cucumber salad, or a simple green salad offers a refreshing contrast to the rich steak.
🍄Sautéed Mushrooms: Mushrooms sautéed in butter and garlic make for a luxurious addition that enhances the steak’s umami flavors.
🍲Mac and Cheese: For a hearty side, grilled mac and cheese pairs delightfully with the meaty steak.
🥕Roasted Root Vegetables: Roasted carrots, parsnips, and sweet potatoes bring a subtle sweetness and earthiness to the meal. Whether you roast them in the oven or you make some grilled roasted root vegetables, this is a wonderful side to balance the richness of a steak.
🌽Corn on the Cob: Boiled or grilled corn on the cob, especially when slathered in butter, is a simple yet satisfying choice. We love grilling it in the husk as it prevents the corn from drying out.
🍴Perfect Pairings for Tomahawk Steak
The Tomahawk steak’s dramatic presentation calls for sides that are equally impressive but not overwhelming:
🥔Loaded Baked Potato: A large, baked potato with your favorite toppings is as show-stopping as the steak itself. The meal will be even more special if you put your smoker to work. Smoked baked potatoes, and smoked sweet potatoes are among our favorites for special meals!
🍃Creamed Spinach: A side of rich, creamy spinach balances the Tomahawk’s heft and adds a touch of elegance.
🥗Fresh Salad: A fresh salad with a tangy dressing provides a refreshing and crunchy counterpoint to the steak. Try this grilled peach and arugula salad for an impressive-looking side for your special steak.
On that note, even a simple tomato, cucumber, and onion salad will be highly appreciated next to a rich tasting meat like the Tomahawk.
🌿Smoked Asparagus: This is a simple, healthy complement to steak with unparalleled flavor added by the smoking process. The lemon, garlic, and butter seasoning I use for my smoked asparagus bundles keeps them soft during the cooking process and amplifies their natural mild flavor.
🍷Red Wine Reduction Sauce: A savory red wine reduction can be drizzled over the steak to enhance its deep flavors.
🍚Risotto: A creamy Parmesan risotto adds a luxurious element to the dining experience.
When serving either Cowboy or Tomahawk steaks, remember that it should be the star of the show.
Choose sides that complement rather than compete with the main dish, and you’re sure to have a meal that’s both balanced and indulgent.
🛒 Purchasing Tips
Selecting the right Cowboy or Tomahawk is crucial for ensuring the best flavor and quality in your meal. Knowing what to look for when purchasing these premium cuts can make all the difference. Here are some tips to guide you through the buying process as you stand in front of the butcher case trying not to be intimidated.
📋 Buying Guide for Cowboy Steak
When shopping for a Cowboy steak, consider the following:
⚡Marbling: Look for steaks with good marbling, the white flecks of fat within the meat. This fat melts during cooking, adding flavor and juiciness to the steak.
⚡Thickness: A good Cowboy steak should be thick, ideally around 1.5 to 2 inches. This thickness ensures that the steak cooks evenly and retains its juices.
⚡Meat Grade: Pay attention to the beef grade. USDA Prime is the highest quality, featuring abundant marbling, but USDA Choice is also a good option and more widely available.
⚡Color: The meat should have a bright, cherry-red color. Avoid steaks that look brown or discolored, as this can indicate aging or poor quality.
⚡Bone Cleanliness: The bone should be well-trimmed (frenched), which means the meat is cleaned off the bone for a few inches at the top, giving the steak its distinctive “handle.”
⚡Freshness: If possible, buy fresh rather than frozen steak, as freezing can affect the texture of the meat.
⚡Reputable Source: Purchase your steak from a reputable butcher or grocery store known for high-quality meats. They can often provide more information about the steak’s origin and handling.
🔍 How to Choose the Best Tomahawk Steak
Selecting a Tomahawk steak requires a keen eye for detail:
⚡Bone Length: A traditional Tomahawk Steak has a long bone, typically 6 to 8 inches. The bone should be clean and well-trimmed.
⚡Marbling: As with the Cowboy steak, look for good marbling throughout the meat. This fat contributes to the flavor and tenderness of the steak.
⚡Thickness and Weight: Tomahawk steaks are usually quite thick and heavy, often weighing between 2 to 3.5 pounds. Ensure the steak’s thickness is consistent to promote even cooking.
⚡Meat Quality: Opt for USDA Prime or Choice grades for the best quality. The meat should be firm to the touch and have a bright red color.
⚡Even Cut: The steak should be evenly cut, with no excessive fat around the edges unless that’s your preference. The meat should look fresh and moist, not dry or slimy.
⚡Source and Ageing: Ask about the source of the meat and whether it has been dry-aged or wet-aged, as this can affect the flavor and texture.
⚡Price Check: Be prepared for a higher price tag due to the Tomahawk’s size and popularity. Compare prices at different vendors to find the best deal.
❓F.A.Q.
No, the Tomahawk and Cowboy steaks are not the same. However, they both cut from the rib section of the cow and share some similarities.
The most noticeable difference is the bone. The Tomahawk steak features a long, frenched bone that extends several inches from the meat, giving it a distinctive, axe-like appearance. In contrast, the Cowboy steak also has a frenched bone, but it is much shorter and more compact.
Because of this, the Tomahawk is often larger and has a more dramatic presentation. The Cowboy steak, while still impressive, is more modest in size and presentation.
Both steaks come from the same part of the cow (the rib section) and have similar flavor profiles. However, there are some distinctions.
The Cowboy steak is a bone-in version of the ribeye. Some people believe that cooking meat on the bone adds flavor, while others prefer the ease of eating and cooking a boneless ribeye.
Cowboy steaks are generally thicker than standard ribeye steaks, which can affect cooking methods and times. The thicker cut of the Cowboy steak can be more forgiving during cooking, resulting in a juicier steak.
The Cowboy steak, with its frenched bone, offers a more rustic and dramatic presentation compared to the traditional ribeye.
The term “Cowgirl steak” is not tied to official standards and it might have a slightly different meaning across various butchers and restaurants.
Both cuts are bone-in ribeye steaks with the Cowgirl steak usually having a shorter bone and being smaller in size than the Cowboy.
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Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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