I visited my butcher and bought a lump of boneless sirloin steak. I asked for it to be cut into thick slices.

You can skip to the recipe.

Description and International Nomenclature

In Australia, the boneless sirloin steak is a popular, versatile cut of beef prized for its balanced flavour and firm but tender texture. it is trimmed and free of the bone, lending itself to a wide range of cooking methods and everyday meals. Internationally, a very cut is often simply known as the “sirloin steak” or “striploin steak” – with the United States frequently referring to a similar cut as the “top sirloin steak”, and European markets leaning towards the “sirloin” or “striploin” designation. These nomenclature differences are largely a matter of regional butchery traditions rather than fundamental differences in the meat itself.

Anatomy in Bos taurus

The boneless sirloin steak is sourced from the sirloin region of Bos taurus, the domestic cattle. This area is found in the hindquarter, just in front of the rump. Within this region, the meat is typically divided into the top and bottom sections, with the top sirloin being the preferred portion for its superior tenderness and moderate marbling. Anatomically, the muscle fibres are long and fine, offering both strength and a satisfying chew. Removing the bone results in a clean, easily portioned cut that highlights the natural grain and lean quality of the meat, while still preserving enough intramuscular fat to impart a rich flavour.

Cooking and Eating Characteristics

The boneless sirloin steak exhibits a fine balance between flavour and texture. Its characteristics include:

Flavour and texture: The steak offers a pronounced beefy flavour that’s both rich and satisfying, yet it remains lean enough to avoid overt greasiness. Its firm structure—with well-defined muscle fibres—ensures a pleasant chew without being tough when cooked correctly.

Eating Experience: When cooked to a medium-rare or medium doneness, the steak arrives at the table juicy and tender, providing a contrast between the flavour and the texture of the meat. Overcooking, can quickly render the cut dry due to its lean nature.

Cooking techniques

To optimise the texture and flavour of boneless sirloin steak, several cooking methods are favoured:

Barbecue cooking: A high-temperature barbecue grill plate is good for achieving a seared exterior that locks in juices and producing a caramelised crust. This method preserves the steak’s inherent tenderness while accentuating its beefy flavour.

Pan searing: Using a heavy-based skillet allows for a rapid sear on high heat, which creates a flavourful crust. Finishing in a moderate-heat environment (or even in an oven) ensures that the steak cooks evenly throughout.

Sous vide with a finishing sear: Cooking the steak in a water bath achieves a consistent internal temperature, followed by a quick sear in a hot pan or on the barbecue grill. This method preserves juiciness and tenderness.

Grilling: When using an oven, grilling mimics the high-heat effect of using a hot barbecue grill plate. By monitoring the steak, you can achieve a similar crust and maintain the integrity of the meat’s interior. In North America, this method is called broiling.

Each of these techniques focuses on balancing a well-developed exterior sear with a juicy, evenly cooked interior, all while acknowledging the inherent lean quality and flavour profile of the cut.

Nutritional Profile

The boneless sirloin steak is nutrient dense. There is some variation based on the specific cut and cattle diet, an approximate breakdown per 100 grams is as follows:

Nutrient	Approximate Value per 100 g
Energy	~210 kcal
Protein	25–30 g
Total Fat	10–12 g
Saturated Fat	~4 g
Carbohydrates	0 g

Why Some People Do Not Like Boneless Sirloin Steak

The boneless sirloin steak, though widely appreciated, isn’t universally loved. Some common reasons include:

Texture variability: Its firm consistency can be a drawback for those who favour the ultra-tender nature of cuts like the fillet. When overcooked, it can quickly become dry.

Insufficient marbling: Although the sirloin offers a rich beef flavour, some prefer a more buttery, soft texture—often found in more heavily marbled cuts such as scotch fillet.

Flavour intensity: The beefy flavour might be too pronounced for individuals who enjoy subtler flavours or who are sensitive to the inherent intensity of red meat.

Cooking challenges: Achieving the perfect doneness across the entire steak can be challenging. An improperly cooked sirloin may result in an inconsistent texture, causing disappointment.

Ethical and environmental concerns: A subset of consumers opt out of red meat due to ethical, environmental, or dietary reasons, favouring plant-based proteins over traditional meat products.

Many Australians favour the boneless sirloin steak. Its lean yet flavourful properties lend themselves well to various cooking techniques that accentuate its natural qualities.

Recipe

Ingredients

• Sirloin steak (550 grams, Coorong Black Angus)
• Salt — cooking salt to dry brine, and flaky salt for final seasoning.
• Pepper
• Beef fat
• Butter

Equipment

• Water bath
• Precision cooker
• Barbecue grill
• Gas torch

Instructions

1. Dry brine the meat.
2. Vacuum bag the meat.
3. Cook the meat for 3 hours at 57 °C.
4. Dry the surface of the meat with kitchen paper.
5. Sear the meat on a barbecue grill with a gas torch.
6. Slice the meat.
7. Salt and pepper the meat.
8. Eat the meat.

My thoughts on the meat

The meat was firm, yet tender and juicy.

I liked having a bit of fat on each piece.

Photographs

This is a gallery of images. Click on one and scroll through them.

Non-food photographs of the day

Why vegans have smaller brains: and how cows reverse climate change

I’m reading this book. When I finish I’ll share a review.

Ellis, David, Alison Morgan, and Anita Tagore. Why Vegans Have Smaller Brains: And How Cows Reverse Climate Change. Whitefox Publishing Ltd, 11 December 2024, 2024.

This meal nearly didn’t happen. I’ve been using my barbecue grill most days and the 9 kg ULPG tank I got about a year ago is nearly empty. I only realised just in the nick of time.

To compound the problem, the 468 g canister of propane I use for my gas torch was empty.

It’s a good thing Bunnings was open today.

Recipe

Ingredients

• Steak
• Salt

Equipment

• Precision cooker
• Water bath
• Gas torch

Instructions

1. Cut the meat into large steaks (5 cm thick).
2. Dry-brine the steak for 2 nights.
3. Vacuum bag the steak and cook it for 3 hours at 57 °C in a water bath.
4. At the end of the 3 hours, heat the cast-iron griddle pan on the barbecue grill.
5. Remove the meat from the bag and use absorbent kitchen paper to dry the steak’s surfaces.
6. Place the steak on the hot cast-iron griddle pan and sear the upper surface with a gas torch.
7. Turn the steak and sear the other side.
8. Place the steak on a cutting board.
9. Dissect the meat.
10. Slice the meat.
11. Salt the meat.
12. Eat the meat.

Thoughts on the meal

I thought the meal was good. It was a large piece of steak (568 grams [20 ounces]), so I kept some for lunch tomorrow.

Normally I eat grass-fed steak. This grain-fed steak was tender and juicy, but it didn’t taste as beefy. In the absence of a rib bone, the flavour was a little lacking.

Photographs

This is a gallery of images. Click on one and scroll through the rest.

It has been a long time since I enjoyed a crumbed steak. As a kid Mum would make crumbed steak. She’d tenderise the meat by beating it with an empty glass soft drink bottle. Mum would make the breadcrumbs from stale bread which she lightly toasted.

The process was simple, beat the meat, flour the meat, egg the meat, crumb the meat, fry the meat, serve the meat, and then eat the meat.

Mum’s crumbed steak was so good, when she made it there was always a spare couple of steaks so whoever was still hungry would have more. I used to spit on those steaks while my brothers were watching so I could get those extra steaks.

These days I don’t have bread at home nor flour and does anyone make glass soft drink bottles anymore?

I bought this single steak from my butcher. It weighed 216 grams and cost me $AUD4.32.

An easy way to cook crumbed steak is to shallow fry it in beef fat.

I keep a small shallow cast iron griddle pan on my barbecue grill. After I cook a scotch fillet steak I leave the rendered fat in the pan. I had enough accumulated fat to fry my steak. For a flavour kick, I also added a good wodge (British English informal for a large piece or amount of something) of butter.

This piece of crumbed steak took about 8 minutes to cook.

I used Google Gemini to create an essay on tomahawk steak. There may be errors.

I also used Google Gemini to create images; and I needed to use Adobe Photoshop to refine them.

Jump to the recipe if the descriptive palaver doesn’t interest you.

The tomahawk steak is the annoying show-off of restaurant and home cooking. The way its long and thick bone protrudes, coupled with the marbled and flavourful (the combination of taste and smell) meat, attracts attention.¹ Frequently seen across social media platforms (Facebook, X, Instagram, Threads, and Bluesky) and on the menus of pretentious wanky restaurants, the tomahawk presents an archaic culinary experience.²

No one likes a show-off. You know that kid (or worse, an adult) who is always boasting about how good they are and how much they know. Rather than demonstrating excellence, they make a song and dance about it. For me, the value of a tomahawk steak is not how it looks. It has a handle, and with a firm grip, I don’t need a knife or a fork.

The anatomy of the tomahawk

Appreciating the tomahawk steak includes understanding its anatomical position. Bovine skeletons include 13 pairs of ribs, protecting the lungs and heart.⁶ These ribs are connected to the vertebral column along the back and extend ventrally to attach to the sternum.⁶ The ribs constitute a significant portion of the cow’s axial skeleton.⁶ The location of these ribs along the body determines the primal cut they belong to. The first six ribs in the shoulder region form part of the chuck cut. The primal rib, encompassing ribs six through twelve, yields the most desired steak cuts, including the ribeye, from which the tomahawk is derived.⁸ The muscles in the shoulder area surrounding the scapula (shoulder blade) and attached to these initial ribs generally possess moderate toughness.⁹

The primal rib cut, the anatomical home of the tomahawk, is located beneath the front section of the backbone and primarily serves a structural support function within the animal.¹⁰ This particular cut is known for its flavour and marbling, key factors contributing to the meat’s tenderness and succulence.⁸ Butchery practices clearly define the boundaries of the primal rib: it is separated from the chuck primal cut between the fifth and sixth ribs, and its posterior border lies between the twelfth and thirteenth ribs, effectively encompassing the meat associated with the sixth to the twelfth ribs – a total of seven ribs.¹¹ Within this primal rib section, butchers further divide the meat into sub-primal cuts, which include familiar names such as the ribeye steak, the prime rib roast, and various rib preparations like short ribs and back ribs.¹² The tomahawk steak is also classified as a sub-primal cut originating from the primal rib.¹ The specific muscle composition and fat distribution inherent to the primal rib region contribute significantly to the qualities found in these beef cuts.

Delving deeper into the tomahawk’s precise origin, it is a thick, bone-in ribeye steak. What distinguishes it is the inclusion of a significant length of the rib bone, which is “frenched,” where meat and fat are removed to expose the bone for presentation.¹ The primary muscle responsible for the eating quality of the ribeye and the tomahawk is the longissimus dorsi, often referred to as the rib eye muscle or simply the “eye” of the meat.⁴ This muscle runs along the back of the cow, situated outside the rib cage, and is characterised by its relative inactivity during the animal’s life, which directly contributes to its tenderness.⁹ Interestingly, the same longissimus dorsi muscle is also dominant in other highly regarded beef cuts, such as the T-bone and porterhouse steaks.¹⁶ The minimal exertion experienced by this muscle group results in tenderness.

What’s in a Name?

While “tomahawk steak” has gained recognition for its visual impact, it is a bone-in ribeye known by various names across different countries and culinary traditions. In the United States, a bone-in beef rib can be referred to by a multitude of terms, including “rib steak,” “beef rib,” “bone-in beef rib,” “tomahawk steak,” “bone-in rib steak,” “ribeye steak,” or “cowboy cut”.²² In Australia and New Zealand, the equivalent bone-in cut is called a “ribeye,” while the boneless version is known as “Scotch fillet” or, less commonly, “whiskey fillet”.²³ In the United Kingdom, “côte de bœuf” and “tomahawk steak” describe the bone-attached rib steak.²³

The French distinguish between the bone-in rib steak, known as “côte de bœuf” (literally translating to “beef rib”), and the boneless ribeye, which they call “entrecôte”.²³ In Argentina, the terminology varies slightly, with “ancho de bife” used for the rib steak, regardless of whether the bone is present, and “ojo de bife” specifically referring to the ribeye.²³ In Spain, a bone-attached rib steak is known as “chuletón,” the same cut with the bone removed is called “entrecote,” a term borrowed from the French.²³ The term “cowboy steak” often arises in discussions about the tomahawk, with many considering them interchangeable. However, some differentiate the two based on the length of the frenched rib bone, with the tomahawk rib being longer for pretentious (wanky) presentation.⁴ Finally, a bone-in rib steak in Italy is recognised as “costata di manzo”.²⁶ The nomenclature highlights the global appeal of this cut, with variations often reflecting the prominence of the bone in its preparation and presentation.

Selecting a tomahawk

Choosing a quality tomahawk steak at a butcher shop involves consideration of factors that indicate the potential for a good eating experience. Marbling refers to the fine, evenly distributed intramuscular fat that appears as white flecks or streaks throughout the red muscle tissue.⁴ Marbling fat renders during cooking, infusing the meat with flavour, moisture, and tenderness. For the highest quality, higher grades of marbling is advisable.²⁹ In Australia, beef quality and marbling are assessed using systems like AUS-MEAT, which employs a scale from 0 to 9, and the more comprehensive Meat Standards Australia (MSA) system, which uses a scale from 100 to 1190.³⁹

Another crucial element is the thickness of the steak. A tomahawk should be about five centimetres thick.² This thickness achieves a well-cooked steak, allowing for a seared crust on the outside while ensuring the interior reaches the desired level of doneness without overcooking. The thickness of the steak is often linked to the thickness of the rib bone itself.² The colour of the meat is also an important indicator of freshness. When selecting a tomahawk, one should look for a vibrant cherry-red hue.²⁹ It is best to avoid steaks that exhibit any dark or brownish spots, as these may suggest a decline in freshness.³⁷

The appearance of the bone is another factor. Some think the frenched rib bone should be clean and neatly trimmed.⁴ I don’t mind some meat and fat on the bone so I can enjoy a good bone gnawing and sucking session. Do you like sucking on a bone? The bone should be substantial, typically measuring between 15 and 30 centimetres, contributing to the steak’s distinctive appearance.⁵ When selecting, consider the ratio of meat to bone, ensuring that you are primarily paying for high-quality beef rather than an excessively large bone.⁴ I suggest purchasing your steak from a trusted butcher. Butchers can provide insights into the source and grade of the beef, guiding you towards a selection that meets your preferences and needs.⁵

Cooking the tomahawk

Preparing a tomahawk steak requires some attention to detail. Regardless of the method, some steps are worth taking to achieve good results. Some people allow the steak to sit at room temperature for approximately one hour before cooking.² Allegedly, this allows the internal temperature of the meat to rise slightly, promoting even cooking throughout. (I’m not convinced). Salt helps enhance the flavours of the beef.⁴⁷ I like dry brining, where the steak is salted up to 48 hours in advance and left uncovered in the refrigerator, which can intensify the flavour and improve tenderness.⁴⁷ The exposed rib bone can be wrapped in aluminium foil for presentation purposes and to prevent scorching, although this step is optional.² A valuable tool is a reliable meat thermometer. Using a thermometer to monitor the internal temperature is an accurate way to achieve the desired level of doneness.² Finally, once the steak has reached the target temperature, rest for 10 to 15 minutes before slicing and serving.² This resting period allegedly allows the juices within the meat to redistribute, resulting in a significantly more tender and flavourful final product.

One of the most popular methods for cooking a tomahawk steak is using a barbecue, which can impart a smoky flavour and create a charred exterior.² Given the thickness of a tomahawk, reverse searing is often favoured. This involves cooking the steak over indirect heat at a lower temperature, typically between 110–135 °C, until it reaches an internal temperature of approximately 46–52 °C for a medium-rare result.³⁰ Following this slow cooking phase, the steak is moved to high direct heat briefly to achieve the desired crust.³⁰ Setting up the barbecue for two-zone cooking, with one side providing high direct heat and the other offering indirect heat, is recommended for this method.³⁰ The searing process usually entails cooking each side of the steak for 1 to 3 minutes over intense heat, around 230–315 °C.³⁰ For an extra layer of flavour, some cooks like to add butter during the searing process.⁵⁵ For me, it will be easier to use a gas torch.

Another method, when outdoor cooking isn’t feasible, is pan-searing, followed by cooking in the oven.⁸ This technique allows for the development of a crust on the steak’s surface. The process begins by searing the tomahawk in a hot, heavy-bottomed skillet, such as cast iron, with a high smoke point fat like beef fat.² The steak is typically seared for 2 to 4 minutes per side until a golden-brown crust forms.² After searing, the skillet is then transferred to a preheated oven, typically set between 175–220 °C, to allow the steak to finish cooking to the desired internal temperature.⁵⁶ This oven finishing stage can take anywhere from 9 to 20 minutes, depending on the steak’s thickness and the target level of doneness. Similar to barbecuing, basting the steak with melted butter during the searing can enhance the overall flavour profile.⁵⁷

The reverse-searing method can also be effectively employed by starting the cooking process in the oven. This approach involves placing the seasoned steak on a wire rack set over a baking sheet and cooking it in a low oven, around 95–135 °C, until the internal temperature is approximately 5–8 °C below the desired final temperature.³⁰ Once this target is reached, the steak is quickly seared in a hot skillet for 1 to 2 minutes per side to develop the crust.³⁰ This method, regardless of whether it begins on the barbecue or in the oven, is consistently recommended for cooking tomahawk steaks due to its ability to manage the cooking process effectively.

While less frequently used than barbecuing or pan-searing, oven-roasting can also be a viable method for cooking a tomahawk steak.² This technique often involves an initial period of high heat to sear the steak’s exterior before the oven temperature is reduced to allow the interior to cook through to the desired doneness.² Roasting temperatures typically range from 160–245 °C, and the total cooking time will vary depending on the thickness of the steak and the preferred internal temperature.² Often, even when oven-roasting, a separate searing step, either before or after roasting, is incorporated to ensure the development of a crust.

The nutritional profile

Understanding the nutritional composition of a tomahawk steak helps provide insights into dietary intake. Precise nutritional values can fluctuate based on several factors, including the specific cut, the grade of beef, and the cooking method employed. Per a 100-gram (sans bone) serving, a tomahawk steak typically contains an approximate range of 135 to 280 calories, 4.2 to 22 grams of fat, 19 to 24 grams of protein, and 0 to 0.9 grams of carbohydrates.⁷⁸ When considering a more substantial portion, such as a single serving of around 237 to 240 grams (roughly equivalent to one cup), the calorie count can range from 592 to 640, with 47 to 48 grams of fat, 40 to 48 grams of protein, and virtually no carbohydrates.⁷⁸ It is worth noting that some sources report significantly higher calorie counts for a single tomahawk steak (e.g., 2264 calories) ⁸⁴, which likely reflects a large individual steak. The proportion of macronutrients in a tomahawk steak generally shows that fat contributes the majority of calories, ranging from approximately 69.2% to 72.6%, while protein accounts for around 27.4% to 30.8%.⁸³ Carbohydrate content is typically minimal or absent. Beyond these macronutrients, the tomahawk steak is also recognised as a good source of protein, iron, potassium, and various B vitamins.⁸⁴

To provide a comparative perspective, it is helpful to examine the nutritional profile of the porterhouse steak, another premium cut of beef. Similar to the tomahawk, the nutritional values of a porterhouse steak can also vary. On average, a 100-gram serving of porterhouse steak contains approximately 130 to 276 calories, 4.4 to 19.3 grams of fat, 20 to 28.2 grams of protein, and 0 to 0 grams of carbohydrates.⁸⁶ For a larger serving, around 238 to 250 grams, the calorie content ranges from 560 to 640, with 38.5 to 48 grams of fat, approximately 49 grams of protein, and 0 to 6 grams of carbohydrates.⁹¹ One specific source indicates a nutritional breakdown of 139 calories, 5.3 grams of fat, and 22.7 grams of protein per 100 g serving.⁸⁵ Like the tomahawk, the porterhouse steak is also a good protein, iron, potassium, and B vitamins source.⁸⁵

The following table provides an approximate nutritional comparison between tomahawk and porterhouse steaks based on the data reviewed:

Approximate Nutritional Comparison (per 100 g)

Nutrient	Tomahawk Steak (Range)	Porterhouse Steak (Range)
Calories	135–280	130–276
Fat (grams)	4.2–22	4.4–19.3
Protein (grams)	19–24	20–28.2
Carbohydrates (grams)	0–0.9	0-0

This comparison reveals that tomahawk and porterhouse steaks share a similar nutritional profile. They are relatively high in protein and fat while containing minimal carbohydrates. The specific nutritional content can vary depending on the size of the serving and the degree of fat trimming.

Premarket considerations

Before a tomahawk steak reaches the consumer, it may undergo specific premarket processes that significantly influence its final characteristics, particularly its flavour and tenderness. Two standard processes are dry-ageing and wet-ageing. Dry ageing is a technique where beef is stored in a carefully controlled environment, with specific attention to temperature, humidity, and airflow, for several weeks.⁴ During this time, moisture evaporates from the meat, leading to a concentration of its natural flavours. Additionally, naturally occurring enzymes within the beef work to break down tough muscle fibres, resulting in enhanced tenderness.⁴ Dry-aged steaks are often characterised by a more intense, sometimes described as nutty and complex, flavour profile. Some people call it “funky.”

Wet ageing, on the other hand, is a more prevalent and less time-intensive process. In wet-ageing, beef cuts are vacuum-sealed in plastic packaging and then refrigerated for a specific duration.⁹³ This method also leads to improved tenderness through enzymatic activity; however, the same flavour concentration achieved in dry ageing does not occur because the meat is sealed and retains its moisture.⁹³ Consumers should be aware of whether a tomahawk steak has been subjected to dry-aging or wet-aging, as this will have a noticeable impact on the steak’s flavour and potentially its price. Dry-aged steaks are typically more expensive due to the longer duration of the process and the potential for some weight loss in the meat during ageing.

Conclusion

With its presentation and flavour, the tomahawk steak offers a happy culinary experience. Steak enthusiasts can appreciate this cut of beef by understanding its anatomical origins, the various names it goes by around the world, the essential steps for selecting and cooking it, and its nutritional attributes. Whether prepared on the barbecue, pan-seared and finished in the oven, reverse-seared, or even roasted, good preparation and cooking guided by a meat thermometer ensure a good steak.

A tomahawk steak means less washing up because I don’t need a knife or a fork.

Recipe

Ingredients

• Steak
• Salt

Equipment

• Oven
• Gas torch
• Meat thermometer

Instructions

1. Dry brine the steak.
2. Preheat the oven to 120 °C.
3. Insert the meat thermometer.
4. Begin cooking the meat until the internal temperature reaches about 52 °C.
5. Sear the meat with a gas torch.
6. Rest the meat.
7. Serve the meat.
8. Eat the meat (681 grams).
9. Suck the bone.
10. Gnaw the bone.
11. Weigh the bone (it was 175 grams).

Thoughts about the meal

This steak was delicious. The bone was better, it was full of flavour and mouthfeel as I gnawed it and sucked on it. It filled my mouth.

Eating it with my hands and just chomping into the meat and fat was fantastic. My lips and cheeks were smeared with beef fat and my teeth had meat fibres between them. My tongue was coated in the oily fatty meat juices. This sub-primal cut was primal to eat.

A lot of dental floss was necessary.

I still think the tomahawk is a pretentious cut, and you’re paying for bone (175 grams for this steak); it’s not bad now and then.

Photographs

This is a gallery of images. Click on one and scroll through the rest.

Morning walk

Today’s beach photograph.

Works Cited

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