Few culinary experiences rival the excitement of choosing between two legendary steaks: the Tomahawk and the Cowgirl Bone-In Ribeye. If you're passionate about steak, understanding what sets these premium cuts apart can help you select the perfect centerpiece for your next meal.
Both cuts deliver exceptional tenderness and rich beef flavor, but they offer noticeably different eating experiences. At The Linz Shop, we’ve seen both cuts earn loyal followings for different reasons. Whether you value dramatic presentation or a cleaner, more refined ribeye experience, your choice ultimately depends on how you plan to cook, serve, and enjoy your steak.
Tomahawk Steak Spotlight: Unique Qualities Revealed
The Tomahawk Steak is instantly recognizable for its dramatic presentation. Its long, fully frenched bone resembles a single-handed axe and extends at least five inches from the ribeye itself. This striking appearance makes the Tomahawk a natural showstopper, perfect for celebrations and memorable gatherings.
During butchering, the bone is left fully intact and meticulously cleaned of meat and fat to expose the bright white bone beneath. This Frenching process requires skilled craftsmanship and contributes to the Tomahawk’s premium status.
The meat portion typically weighs between 30 and 35 ounces, making it ideal for sharing. Known for its generous marbling, the Tomahawk delivers a rich, juicy bite with impressive tenderness. While the extended bone adds little flavor during cooking, it enhances heat retention and creates a dramatic plating experience that elevates the entire meal.
The Cowgirl Bone-In Ribeye: Clean, Lean, and Flavor-Forward
The Cowgirl Bone-In Ribeye comes from the same rib section as the Tomahawk but offers a more refined take on a traditional Bone-In Ribeye. The defining difference is that the rib cap, also known as the spinalis, is removed, resulting in a steak that is slightly leaner and more uniform in shape.
With a shorter bone and a cleaner profile, the Cowgirl Ribeye is easier to handle during preparation and cooking. The meat portion is around 18 ounces, making it an excellent choice for individual servings or intimate dinners while still delivering a bold, beef-forward experience.
This Prime cut is wet-aged for up to 35 days to ensure exceptional tenderness and depth of flavor. Sourced from The Linz Shop’s Heritage Angus herd, each Cowgirl Ribeye reflects decades of careful breeding, humane animal care, and a premium corn-finished diet designed to produce outstanding beef.
For steak lovers who enjoy Ribeye flavor but prefer a slightly leaner cut without sacrificing quality, the Cowgirl Bone-In Ribeye offers a hard-to-find balance of refinement and richness.
Searing Success: Cooking the Tomahawk and Cowgirl Bone-In Ribeye
Because of their size and structure, these two cuts benefit from slightly different cooking approaches. The Tomahawk’s thickness and weight make it well-suited for a reverse-sear method. Start with indirect heat to gently bring the steak to temperature, then finish with a high-heat sear for a deeply caramelized crust.
The long bone may require wrapping with foil during cooking to prevent excessive charring. Careful heat control ensures even doneness throughout the steak’s substantial interior.
The Cowgirl Bone-In Ribeye, with its more moderate size and streamlined shape, offers greater flexibility. It performs beautifully on the grill, in a cast-iron pan, or finished in the oven. Removing the rib cap allows the steak to cook more evenly, making it easier to achieve precise doneness.
Both cuts benefit from resting at room temperature before cooking, simple seasoning with coarse salt and cracked pepper, and the use of a reliable meat thermometer. High-heat oils like avocado oil help create a perfect sear without overpowering the natural flavor of properly aged Angus Beef.
Portion Planning: How Much Steak Do You Really Need?
Choosing between a Tomahawk and a Cowgirl Bone-In Ribeye often comes down to portion planning as much as preference. Because the Tomahawk includes a long, frenched bone and a larger overall footprint, it naturally lends itself to shared dining experiences. Many cooks plan one Tomahawk for two to three people, especially when it’s served alongside thoughtfully prepared sides.
The Cowgirl Bone-In Ribeye offers a more individualized approach. Its size makes it well-suited for single servings or evenly portioned meals for two, without the need to slice and serve at the table. This makes it easier to coordinate cooking times, plating, and preferred doneness.
Considering whether you'll serve the steak family-style or as individual plates can help you decide which cut is best. The Tomahawk naturally suits family-style service, where its size and presentation shine when sliced and shared. At the same time, the Cowgirl Bone-In Ribeye is better suited for individual plates, offering a refined portion that’s easy to serve and enjoy.
Steak Value Showdown: Which Cut Is Right for You?
The Tomahawk Steak typically commands a higher price due to its impressive bone length and the additional labor required for Frenching. Much of its value lies in presentation, making it a popular choice for special occasions and statement meals.
The Cowgirl Bone-In Ribeye appeals to those who value a refined Ribeye experience. With a cleaner cut and leaner profile, it highlights the quality and flavor of the beef while retaining the benefits of cooking on the bone.
When choosing between the two, consider what matters most:
- Tomahawk Steak: Best for celebrations, entertaining, and dramatic presentation.
- Cowgirl Bone-In Ribeye: Ideal for refined dining, easier cooking, and a simpler Ribeye experience.
- Both: Prime cuts sourced from Linz Heritage Angus cattle and aged for superior tenderness.
Each delivers exceptional quality, with distinctions that reflect different presentation styles and cooking preferences.
Making Your Selection at The Linz Shop
Both the Tomahawk and Cowgirl Bone-In Ribeye represent the highest standards of beef craftsmanship. The fundamental differences lie in their appearance, size, and composition, not in quality or care.
The Tomahawk shines when you want to make a bold impression and have the space to cook a larger cut. The Cowgirl Bone-In Ribeye offers a more practical, leaner alternative that still delivers remarkable flavor and tenderness.
At The Linz Shop, we’re proud to raise Heritage Angus cattle with care. We wet-age our beef for optimal results and bring over six decades of butchering expertise to every cut. Whether you choose a Tomahawk Steak for sale or a Cowgirl Bone-In Ribeye, you’re investing in center-of-the-plate excellence that turns any meal into something special.