KNOW YOUR MEAT CUTS - TOMAHAWK Vs OP RIB STEAK?

Many people confuse Ribeye with Tomahawk and OP (Oven-Prepared) Rib steaks—and it's easy to see why. These cuts all come from the same rib section of the cow. The key difference lies in the bone:

• Tomahawk Steak – A bone-in Ribeye with a long, Frenched bone.
• OP Rib Steak – A bone-in Ribeye with a shorter, stump-like bone.
• Ribeye Steak – A boneless cut of the same meat.

How to Tell the Difference

The easiest way to distinguish these cuts is by the presence of a bone. Both Tomahawk and OP Rib steaks have bones, while Ribeye does not.

When it comes to cooking, all three cuts can be grilled, but Tomahawk and OP Rib steaks require reverse searing for the best results. Reverse searing involves:

1. Slow Cooking – Cooking the steak at a lower temperature on a grill or smoker, allowing it to gradually reach the desired doneness.
2. Temperature Check – Using a meat thermometer, remove the steak from the grill about 10-15°F below your target doneness.
3. Final Sear – Crank up the grill to high heat or preheat a cast-iron pan. Sear the steak on each side for a beautifully caramelized crust.

Taste & Cooking Time

In terms of flavor, Tomahawk, OP Rib, and Ribeye taste the same. However, Tomahawk and OP Rib steaks take longer to cook because the bone acts as an insulator, slowing heat transfer. If left on the grill a minute or two longer, they can turn out even juicier than a Ribeye.

Bone-In vs. Boneless: Which One is Better?

• Bone-in steaks (Tomahawk & OP Rib) retain their shape well and offer a dramatic presentation.
• Boneless Ribeye steaks caramelize evenly on all sides for a rich, golden-brown crust.

Ultimately, the choice comes down to preference and cooking method—do you want the bold, eye-catching Tomahawk or the evenly seared, easy-to-cook Ribeye? Either way, you’re in for a flavorful steak experience!

Small Bone

Australian Premium Black Angus OP-Rib Steak (Bone-In Ribeye | Tomahawk, MS 2+)

Large Bone 

US Certified (USDA) Premium Black Angus Tomahawk Steak

No Bone

Australian Premium Black Angus Ribeye Steak (Scotch Fillet, Ms 2+, ~2.5Cm, 400g)