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Cowboy Steak vs Tomahawk: What's the Real Difference The cowboy and tomahawk are two impressive steaks. Deciding which one to bring home doesn’t have to be confusing. Both are thick cut, bone-in ribeye steaks but the primary difference is the length of the rib bone. Either one is a frontrunner to win any steakhouse showdown. We get questions about these cuts almost every day. What is the real difference? Is it easier to cook the cowboy? Is the Tomahawk’s long bone just for show – or is there more to it? At Snake River Farms, we have decades of experience cutting and cooking both cowboy and tomahawk steaks. Whether you're deciding what to throw on the grill or what to send as a gift, we’ll walk you through the key differences so you can feel confident choosing the one that fits your moment.   "I have been a long time supporter of SRF. Their product is really unmatched when it comes to the three things I really look for in quality meat; taste, texture and marbling. SRF always hits those markers, creating the perfect balance and bite every time." - Chef Tim Hollingsworth   Table of Contents  What Is a Cowboy Steak?  What Is a Tomahawk Steak?  Cowboy and Tomahawk: Same Cut, Different Style  Which Steak Should You Choose? Our Expert Perspective   FAQs About Cowboy Steak vs Tomahawk  How to Choose the Right Steak for You        What Is a Cowboy Steak? The cowboy is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. This gives the cowboy steak a hearty, eye-catching appearance.  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come.   What Makes a Cowboy Steak a Cowboy Steak? This steak is defined by its size and structure. Unlike a boneless ribeye, the cowboy includes a portion of the rib bone, adding weight, visual impact, and flavor during cooking. SRF Cowboy Steaks are generously cut to the full width of the rib bone, and include two signature muscles: the tender longissimus dorsi (eye of ribeye) and the flavorful spinalis (ribeye cap), separated by rich kernel fat that renders beautifully when seared or grilled. Want to dive deeper into this bold, bone-in classic? Check out our full Cowboy Steak Guide for expert tips, cooking methods, and why it’s one of our most impressive cuts. Understanding the Cowboy Steak   Frenched bone length: About 2 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine grained center eye surrounded by the succulent cap.    “This Wagyu cowboy ribeye and the thickness was amazing. Tender, juicy and great taste! I’m a SRF customer for life! I’ve tried other meat companies. SRF has great products, well packaged, and fair price.” - Vincente G., Verified Buyer    How to Cook a Cowboy Steak for Maximum Flavor  The Cowboy Steak is a large, thick-cut bone-in ribeye with bold flavor and an eye-catching presentation. Averaging 2.5 pounds, it features a signature Frenched bone and the kind of marbling that delivers both richness and tenderness in every bite. Its impressive size and shape make it a natural centerpiece for any special occasion. To bring out the best in this steak, cook to medium-rare or medium to allow the marbling to fully render. The reverse sear method is ideal—it ensures even doneness throughout and finishes with a beautifully caramelized crust.   Here is step by step guide to reverse sear a cowboy steak using an oven and stove top: Season - Heat oven to 250°F to 275°F degrees. Season steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan. Cook - Place the pan and steak in the oven. Bake until the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 20 minutes.  Rest - Remove steak from oven, loosely cover with foil and allow it to rest for 10 to 15 minutes.  Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on both sides and the edges for 60 to 90 seconds to form a beautiful crust. Serve. This method also works outdoors on a gas or charcoal grill. Set up the grill with two cooking zones, a hot side and a cool side. Place all the coals on one side of the grill for the hot side and leave the other side open for the cool side. On a gas grill turn the burner on one side and leave the other burner off.  The steak can be moved to control temperature and avoid charring. Since the cowboy is a richly marbled steak the fat dripping on the coals can cause flare-ups on the hot side. When this happens, move to the cool side.  Ready to try it yourself? Follow our step-by-step Reverse Seared Cowboy Steaks with Chimichurri recipe for a flavorful finish—and don’t forget to stock up on the star of the show. Shop our Cowboy Steaks to bring this impressive cut to your table.       What Is a Tomahawk Steak? Like the cowboy, the tomahawk is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. The primary difference is the length of the rib bone. It extends about 12 inches beyond the steak which gives the tomahawk a striking, jaw-dropping appearance.  The steak is called a tomahawk because of its resemblance to the Native American tool of the same name. A tomahawk is a single-handed axe that was made with a wooden handle and stone head attached with a leather cord.   What Makes a Tomahawk a Tomahawk? The tomahawk steak is a thick-cut ribeye steak with the rib bone left in place. This sounds like the description of a cowboy steak, but the tomahawk has a frenched rib bone that is about 10 to 12 inches in length. Although the primary portion of both steaks is almost identical, the long rib bones give the tomahawk a distinctive appearance.  SRF tomahawk steaks are cut the full width of the rib bone which equates to a  thickness of about 3-inches. The tomahawk is cut from the rib primal and contains at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis or outer section. These two muscles are separated by an unctuous layer of kernel fat. The entire steak contains an intense amount of rich intramuscular fat (or marbling) which gives the ribeye its hearty beef flavor and juiciness.  Ready to find your perfect tomahawk? Explore our full guide to choosing the ideal cut and shop our premium American Wagyu tomahawk steaks to bring it home.   Understanding the Tomahawk Steak Frenched bone length: about 10 to 12 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine-grained center eye surrounded by the succulent cap. Flavor and tenderness on par with cowboy, but the long bone puts an emphasis on presentation.   “Finally ordered the Wagyu tomahawk ribeye and was so happy when the box arrived. I salted it once it thawed and dry brined it in the fridge for a few days. Then, the real stuff happened! Placed it in the pellet smoker till it hit my desired temp then used some of the fat off the steak and rendered it so I can sear it in a pan in its own fat for the ultimate crust. Tasted it on its own and tasted it with my compound butter with bone marrow. Excellent steak! Excellent quality and marbling. Thank you Snake River Farms for such an excellent product and such a beautiful cut. I’ll be back for more soon!” - Bobby, Verified Buyer     How to Cook a Tomahawk Steak Like a Pro The tomahawk a large steak weighs in about 2 ½ lbs., because it has a high amount of marbling, cooking to medium rare or medium allows the marbling to fully render and produces the best flavor and texture.  The reverse sear is an excellent method for a cut of this size since it cooks the entire steak consistently. The steak is then seared to create a crisp, flavorful crust. You can cook a tomahawk steak outdoors using a charcoal or gas grill. Start the steak at a low temperature of about 250°F to 275°F to evenly cook it from edge to edge, then finish it on a hot grill. For a charcoal grill with a lid (like a Big Green Egg or Weber kettle) light a full chimney of charcoal. When fully lit, arrange the coals on one side of the grill and leave the other side open with no coals. Close the lid and adjust the vents so the temperature is 250°F to 275°F. (If using a Big Green Egg, you can also set up indirect cooking with a ceramic convEGGtor.) For gas grills, light one burner and leave one off. Close the lid and adjust the burners so the temperature is 250°F to 275°F. Season the tomahawk generously with kosher salt or your favorite steak rub.  Place steak on the cool side so the indirect heat. Close the lid and cook until the internal temperature of the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 15 minutes. When you check the temperature, inspect the steak to see how it is cooking. Flipping the steak helps maintain a consistent cook. When the steak comes to your desired temperature, remove and put on a platter. Open all the vents or turn the burners on high. Sear the tomahawk on all sides to achieve a golden brown exterior.  Use tongs and sear the thick sides to crisp up the fat cap.  Let rest for 5 to 10 minutes and serve. Indoors start in the oven at 250°F to 275°F to bring the steak to temperature and finish on a hot skillet. See the “How to Cook a Cowboy Steak for Maximum Flavor” section above for a full guide.   Want to see the reverse sear in action? Try our chef-tested tomahawk recipes like the Reverse-Seared Tomahawk with Lemon and Herb Butter or the Coffee Crusted Tomahawk with Charred Scallion Chimichurri to bring out the best in this epic cut.   Cowboy and Tomahawk: Same Cut, Different Style The cowboy and tomahawk are both large, bone-in ribeye steaks packed with rich marbling, full flavor and tender texture. They both have a fine-grained center eye surrounded by a layer of fat and the luxurious exterior cap. For practical purposes, they are the same cut but in the world of culinary theatrics, the tomahawk is the more photogenic and provides the greatest impact. Here is a side-by-side comparison.   FEATURE COWBOY STEAK TOMAHAWK STEAK  CUT TYPE Thick-cut ribeye Thick-cut ribeye BONE-IN Yes Yes BONE LENGTH About 2 inches  About 12 inches  MARBLING Intense marbling Intense marbling  FLAVOR  Tender, juicy, bold beef flavor  Tender, juicy, bold beef flavor  COOKING METHOD  Reverse sear, grill Reverse sear, grill  COOKING NOTES  Smaller bone length fits 10 or 12" skillet  Long bone requires a flat surface for pan searing  PRICE POINT SRF Gold®: $158 SRF Gold®: $189 BEST FOR  High-quality casual meals. To elevate a weekend grilling session. Higher end gifting.  Special occasions. Maximum visual appeal. Wow-factor dinners. Gift giving for high impact.          Which Steak Should You Choose? Our Expert Perspective Honestly, you can’t go wrong with either of these impressive steaks. Each thick-cut bone-in ribeye is tender, rich and packed with juicy flavor. Any steak lover will jump at the opportunity to dig into these feast-worthy cuts. Here are some factors to consider: Flavor Comes from the Cut, Not the Bone Length The length of the bone doesn’t impact the taste; instead, it’s all about how the steak is cooked to ensure the fat melts perfectly throughout the cut. Both the cowboy and tomahawk steak come from the rib primal, the specific source of high-quality ribeye cuts. This section contains rich marbling that creates tenderness and exceptional beef flavor. Steaks cut to 3 inches are rare and offer a robust dining experience.   Why We Offer Both Cowboy and Tomahawk Steaks Choosing a steak is based on personal preference and the dining occasion. For the more practical home cook, the additional cost of a tomahawk doesn’t pencil out. The shorter frenched rib bone makes the cowboy steak easier to cook in a standard sized skillet and to fit on smaller grills.  For fans of the tomahawk steak, the chorus of oohs and aahs that fill the air when a tomahawk is placed on the table is a priceless experience. This is the steak that is a show-stopping centerpiece, where the dramatic presentation of a tomahawk takes center stage. Gifting: Both cuts make amazing gifts. Whether you're celebrating Father's Day or sending a gift box for a special occasion, you can’t go wrong with either steak. A single steak makes a great gift or choose a curated SRF box for a greater impression.   Tomahawk TreasuresA gift box with two SRF Gold® tomahawk steaks is one of our most spectacular gifts.  The Great GiftA SRF Gold® cowboy steak is accompanied by SRF Black® ribeyes and 2 SRF Gold® NY strips to create a steakhouse experience in a box.  Steak SubscriptionsA Snake River Farms steak subscription lets you send high-quality steaks like these directly to your door, making both cuts available for every type of occasion.   Still deciding between a cowboy steak and a tomahawk? Here are answers to some common questions to help you choose with confidence. Frequently Asked Questions about Cowboy Steak vs. Tomahawk Are Cowboy and Tomahawk Steaks the Same Cut?  Yes, both steaks are sourced from the rib primal and except for the length of the rib bone are the same steak. Key Points/Details: Both steaks are thick-cut bone-in ribeye steaks. Cut the full width of the rib bone making them a hefty 3-inches thick. Made up of at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis, also known as the cap of ribeye. Intensely marbled with generous intramuscular fat which provides hearty beef flavor and juiciness. Which One is Easier to Cook?  While both steaks are simple to prepare, the cowboy steak’s shorter rib bone makes it easier to cook in most cast iron skillets, grills and smokers. The cowboy has a shorter frenched bone that fits in standard size skillets and smaller grills. The tomahawk’s longer bone does not fit in smaller or deeper skillets, but preparing it is still straightforward. Why is it Called a Cowboy Steak?  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come. How to Choose the Right Steak for You There is no right or wrong when it comes to comparing the cowboy to the tomahawk steak. Both are savory bone-in ribeye steaks, but here are some things to keep in mind: Think About Your Grill or Oven Size Key Point: If you have a smaller grill or pan, the tomahawk may be a challenge to fit, so the cowboy steak could be the better choice.Curious why thickness matters more than weight? Learn how we cut our steaks for ideal cooking results—no matter the cut—in our guide to SRF steak thickness. Read the article.    Choose Based on the Occasion Cowboy Steak: Best for weekday indulgences or casual get-togethers where you want to elevate the dining experience. Perfect for grilling up a delicious meal with ease. Tomahawk Steak: Ideal for big occasions—think special dinners, celebrations, or gifting as a showpiece. Hosting a dinner party? Whether it’s a girls’ night or a guys’ night in, you can easily swap in a cowboy or tomahawk steak to elevate the menu and make your gathering unforgettable.   Still Can’t Decide? Try Both! Key Point: If you’re still on the fence, consider ordering both cuts for a steak-tasting night or a side-by-side cooking experiment. Gift Solution: E-gift cards are a perfect option for those who want to let someone choose their steak based on personal preferences.   Whether you lean toward the rugged cowboy or the dramatic tomahawk, both cuts deliver rich flavor and striking presentation. Thanks to the incredible marbling of our American Wagyu, you can’t go wrong either way—just pick the one that fits your occasion.     Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

Best Grilling Recipes for Summer: Mandy Tanner’s Backyard Menu There’s nothing better than summer evenings spent outdoors with the people you love, surrounded by incredible food, cold drinks and good vibes. Whether you're hosting a casual backyard get-together or planning a more polished patio dinner, Snake River Farms makes it easy to serve a delicious and unforgettable grilled meal. Below, I’ve curated three of the best grilling recipes for summer—a colorful heirloom tomato salad with bacon vinaigrette, a show-stopping reverse-seared tomahawk steak and juicy grilled Gulf shrimp skewers with chili-lime butter. Everything can be prepped ahead of time so you can relax and enjoy the party right alongside your guests.     How to Plan the Ultimate Summer Grill Menu Summer entertaining should feel effortless. Here’s my go-to strategy: Choose three recipes: something fresh (salad), something hearty (steak), and something light (seafood). Prep ahead: Make vinaigrettes, compound butters and salads in advance. Grill to order: Time the steak and shrimp so they’re hot and ready when your guests are hungry. Keep it simple: Add a seasonal side, chill a few bottles of wine or beer and decorate with herbs or flowers from your garden. This menu gives you balance, flavor and flexibility—and it’s anchored by premium ingredients from Snake River Farms.         Heirloom Caprese Salad with Bacon-Basil Vinaigrette Caprese salad is a summer staple, but we’re giving it an upgrade with SRF Apple Brined Uncured Bacon. The bacon drippings go straight into a smoky-sweet vinaigrette made with honey and fresh basil. Layered with vibrant heirloom tomatoes and creamy mozzarella, this dish is as beautiful as it is delicious.     Make-Ahead Tip: Arrange the salad on a platter and refrigerate until ready to serve. Cook the bacon and make the vinaigrette with the drippings just before guests arrive. Get the Caprese Salad Recipe           Reverse-Seared SRF Gold® Tomahawk with Lemon-Herb Butter This is the centerpiece of your summer grilling menu. The SRF Gold® Tomahawk Steak is deeply marbled, rich and guaranteed to impress. Reverse-searing involves slowly cooking the steak at 225°F until the internal temp reaches 110°F, then searing over high heat (450°–500°F) to create a crust. Finish it with a lemon-herb compound butter that complements the richness of the beef. Rest for 10 minutes before slicing and serving family-style.   Why Reverse Searing Works: Even doneness from edge to edge Delicious crust without overcooking Precise temperature control on the grill   Get the Tomahawk Steak Recipe   Want to see this technique in action? Watch our step-by-step Reverse Sear Cook Guide                      Grilled Gulf Shrimp Skewers with Chili-Lime Butter These skewers bring just the right amount of heat. Wild-caught Gulf shrimp are brushed with Fresno chili butter infused with garlic and lime, then grilled until just cooked through. Skewering helps prevent them from falling through the grates and makes flipping easier. They hold well at room temperature, so you can serve them hot off the grill or as a warm appetizer alongside drinks.   Serving Suggestion: Pair with fresh lime wedges, a citrusy cocktail, or a crisp glass of white wine. Get the Shrimp Skewer Recipe     Make It a Summer Meal to Remember The best summer meals are about more than just the food—they’re about the full experience. With Snake River Farms ingredients and a few simple prep tricks, you’ll spend less time in the kitchen and more time enjoying every moment. Whether you're grilling for a crowd or hosting a cozy evening for two, these best grilling recipes for summer will set the table for unforgettable memories     Ready to Elevate Your Summer Grilling? Now that you’ve got the recipes and game plan, it’s time to fire up the grill. Stock up on American Wagyu steaks, Kurobuta pork, and sustainably caught seafood from Snake River Farms, and let your summer menu shine—from the first sizzle to the final bite. Here’s what to do next: Shop Snake River Farms steaks, bacon and seafood. Try one—or all three—of these summer grilling favorites. Bookmark this menu and come back to it for your next cookout.   Explore How to Level Up Your Grill Game — Grilling Essentials for Serious Flavor.       Author Bio Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

Steak lovers not only appreciate a great cut of beef, but also the entire experience, from picking out the steak to expertly cooking it, and finally experiencing the mouthwatering flavor explosion of the perfect bite.Keep reading and discover our five favorite gifts for steak lovers.

There are steaks and then there’s the tomahawk steak – a thick cut ribeye with a long, exposed bone. Set a beautifully cooked tomahawk on the table and watch the carnivores gathered gasp and salivate in a simultaneous Pavlovian response. Let’s learn more about the tomahawk and discuss how to cook it perfectly.