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What is a tomahawk steak called in Australia?

 Bought some tomahawk steaks from Coles Supermarket when I was in Australia for a business trip recently. Hakka Baba said it is a prime rib while I insisted it is a tomahawk steak. Hence the search for an answer.


According to Ruth Chris Steakhouse’s website, “the tomahawk steak is a ribeye beef steak cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”


According to another source, Prime rib beef is a classic beef cut made from a prime rib cut with a bone in the middle. The word “prime” refers to the fact that the beef is graded prime by the USDA.


Tomahawk steak is also known as bone-in ribeye or tomahawk chop.


As I bought it from an Australia supermarket, it is only known as Tomahawk steak and not prime rib.


Nevertheless, it is a nice cut and a family member is a good cook and seared and cooked the steak nicely. And the family had a wonderful meal of steak with mashed potatoes and white pearl corn this evening!

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KNOW YOUR MEAT CUTS - TOMAHAWK vs OP RIB STEAK?

by Aussie Meat December 03, 2021

Tomahawk Steak vs. OP Rib Steak vs Ribeye Steak: What’s the Difference?



Most people confuse Ribeye with Tomahawk and OP (oven prepared) Rib steaks, and we can see why—it is actually the same piece of meat. A Tomahawk steak is a bone-in Ribeye, taken from the rib area. The butcher can sometimes take out the bone, leaving the boneless Ribeye cut. So Tomahawk has full bone vs OP Rib which will only have a short stump bone and Ribeye no bone.

The easiest way to differentiate Tomahawk steak vs OP Rib vs Ribeye steak is through the presence of a bone—a Tomahawk Ribeye steak and OP Rib stead are on the bone, and Ribeye is not. While you can cook both meat cuts on the grill, the Tomahawk Ribeye and OP Rib steaks requires reverse grill searing. To reverse sear, the tomahawk steak and OP Rib steak are cooked at a lower temperature on the grill / smoker while the meat slowly comes up in temperature. Using a meat thermometer to test for internal temperature, the steak is removed from the grill about 10-15 degrees from desired doneness. The grill is then cranked up to high or a cast iron pan is preheated. The steaks are returned to the smoking hot grill or pan and quickly seared on each side for a perfectly charred finish.

Tomahawk and OP Ribs steaks will take longer to cook than Ribeye because the bone serves as an insulator. They taste the same in terms of flavour, but because Tomahawk steaks and OP Rib steaks cook more slowly than Ribeyes, it may be juicer (if left 1-2 minutes longer on the grill).

Bone-in steaks hold their shape better and make for a unique presentation, whereas boneless Ribeye steaks allow for caramelising all sides evenly.

Tomahawk Steak vs. OP Rib Steak vs Ribeye Steak: What’s the Difference? 

Most people confuse Ribeye with Tomahawk and OP (oven prepared) Rib steaks, and we can see why—it is actually the same piece of meat. A Tomahawk steak is a bone-in Ribeye, taken from the rib area. The butcher can sometimes take out the bone, leaving the boneless Ribeye cut. So Tomahawk has full bone vs OP Rib which will only have a short stump bone and Ribeye no bone. 

The easiest way to differentiate Tomahawk steak vs OP Rib vs Ribeye steak is through the presence of a bone—a Tomahawk Ribeye steak and OP Rib stead are on the bone, and Ribeye is not. While you can cook both meat cuts on the grill, the Tomahawk Ribeye and OP Rib steaks requires reverse grill searing. To reverse sear, the tomahawk steak and OP Rib steak are cooked at a lower temperature on the grill / smoker while the meat slowly comes up in temperature. Using a meat thermometer to test for internal temperature, the steak is removed from the grill about 10-15 degrees from desired doneness. The grill is then cranked up to high or a cast iron pan is preheated. The steaks are returned to the smoking hot grill or pan and quickly seared on each side for a perfectly charred finish. 

Tomahawk and OP Ribs steaks will take longer to cook than Ribeye because the bone serves as an insulator. They taste the same in terms of flavour, but because Tomahawk steaks and OP Rib steaks cook more slowly than Ribeyes, it may be juicer (if left 1-2 minutes longer on the grill).  

Bone-in steaks hold their shape better and make for a unique presentation, whereas boneless Ribeye steaks allow for caramelising all sides evenly. 
 
AUSTRALIAN PREMIUM BLACK ANGUS OP-RIB STEAK (BONE-IN RIBEYE AKA TOMAHAWK|COWBOY STEAK, MS 2+, FROM 1.42KG) 

Small Bone 

 

 US CERTIFIED (USDA) PREMIUM BLACK ANGUS TOMAHAWK STEAK (1.54KG) 

Large Bone 

 

USDA PRIME THICK-CUT RIBEYE STEAKHOUSE STEAK (SCOTCH FILLET, 680G(24OZ), ~3CM THICKNESS)  

No Bone 





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Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.


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What is a tomahawk steak Australia?

*A tomahawk steak is the rib of beef with the rib bone left on. You'll need to ask your butcher for this and they will need to cut it for you. Meat cooked on the bone has superb flavour and all the tastiest meat runs along the rib (the intercostal).

What is another name for Tomahawk steak?

It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.” A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer.

What cut of steak is a tomahawk steak?

The tomahawk is carved from the beef rib – the same primal section as any other ribeye. It's a very thick (at least 2 inches) steak cut from ribs 6-12 on the rib primal. This cut will include the longissimus dorsi (eye of ribeye), spinalis (the ribeye cap), and the complexus.

What is similar to Tomahawk steak?

The top loin of a Porterhouse is cut from the same rib section of meat as a Tomahawk. So the flavor, texture and marbling of both steaks is about the same. But a Porterhouse has the rib bone trimmed off and contains a filet.

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