This article may contain affiliate links and if you make a purchase after clicking on a link, we may earn a small commission at no additional cost to you.
If you had a choice to make between prime Rib vs tomahawk, which would it be?
Till contemplating, huh?
The delicious meaty goodness of these steaks makes it ridiculously hard to choose between them.
Permit me to say if Prime Rib were Adam, tomahawk would be Eve. The Prime Rib is an undisputed heavyweight champion of the beef world. And the steak has the long bone tomahawk comes from.
Makes sense now?
Both of these steaks are impressive pieces of meat you can ever eat. They are beautiful steaks, very marbled and full of flavor. However, they are not the same. And that brings us to a debate.
Prime Rib Vs Tomahawk
Prime rib is a popular roast beef dish from the beef rib primal cut and is renowned for its tenderness.
The steak is usually roasted with the bone and paired with sauces made from natural juices.
Although not every prime rib dish is served with the bone, leaving it during cooking provides more flavor and moisture.
This prime beef is tender, moist, and flavorful because the intramuscular fat, or marbling, contributes to the flavor and moisture of the meat.
They are typically sliced into roasts and cooked at low temperatures for long periods.
Most people prefer to roast prime rib roasts slowly in a low oven. The curved bones of the roast create natural “racks,” making it easy to cook this cut by placing it bone side down in a pan and letting it bake until done.
On the other hand, the tomahawk steak is a ribeye beef steak cut with at least five inches of rib bone left intact.
Its core sign is the extra-long, french trimmed bone. This cut of meat is not only juicy and flavorful but also tender and well-marbled-decorated.
The bottom line: the easiest way to differentiate both steaks is through the bone. Tomahawk is simply ribeye with a long beef bone.
What Makes A Tomahawk Steak Good?
The first thing that makes a tomahawk steak good is the quality of the meat.
Tomahawk is incredibly tender with a rich, buttery flavor. But the best tomahawks come from cattle raised on farms, not in feedlots or factory farms.
The second thing that makes a tomahawk steak good is the method of cooking and spicing. You want to simmer it over medium-high heat for about 10 minutes per side for medium-rare perfection.
Thirdly, is what you choose to serve it with —horseradish sauce or chili cheese fries.
Some side dishes and condiments that pair well with Tomahawk are:
- Lemon Butter Dip
- Roasted Asparagus with Cheese and Garlic
- Garlic Butter Dinner Rolls
- Beer-Battered Zucchini Sticks
- Couscous and Veggie Salad
- Scalloped Potatoes
- Caesar Salad with Scrambled Eggs
Is Prime Rib The Best Steak?
Is Prime Rib The Best Steak?
Not the best, but among the best.
It is hard to get something quite like a well-done prime rib to hit your taste buds with a salty, savory punch and make you want more.
And that’s not just because it’s among the best steak out there—it’s also because it’s got the right amount of fat and fantastic marbling to keep your mouth happy but not too much to put you in danger of feeling sick after eating it.
Furthermore, the fat helps to keep the meat tender and juicy.
You can have as many slices as you want or need—just don’t eat them all at once!
Is Tomahawk The Best Cut?
Not even close!
Forget presentation and uniqueness; the tomahawk isn’t among the top 10 best and expensive steaks.
Although Tomahawk is better compared to other lower steaks on the hierarchy.
Moreover, Tomahawk is most likely to be compared to filet mignon. And filet mignon sits prevalently amongst the best steak.
It’s a thick, boneless cut from an animal’s loin and is often marinated and grilled. Its texture is similar to that of filet mignon, except that it has a slightly more intense flavor.
If you’re looking for a steak that will make your friends think you’re a master chef, this is a good choice.
What Part Of Beef Is Most Expensive?
The most expensive part of beef is the tenderloin, which is found in the middle of the cow.
Tenderloin is the most popular cut because it’s easy to slice and cook, But it is costly because it’s considered a delicacy.
It is incredibly tender and flavorful.
The next most expensive part of beef is the prime rib and rib eye, located on top of the cow’s rib cage.
This is because it’s the most tender and flavorful cut of meat and therefore commands a higher price than other parts of the cow.
What Is The Cheapest Steak?
The cheapest steak is different from the one you can afford or that costs the least money.
The cost is determined by many factors, including the quality, the section it came from, and the type of animal.
Below we have concocted the least quality, flavorful, and tender steaks that are pretty affordable.
- Top round steak
- Bottom round steak
- Bottom round roast
- Eye of round steak
- Sirloin tip steak
- Top round roast
- Arm chuck roast
- Top blade steak
You can also save money by buying your steaks in bulk or in large amounts.
If you’re planning on having several people over for dinner one night and want to serve with either of these steaks, then buying them in bulk will be cheaper than buying one per person each time they visit your home!
Conclusion
You want that perfect steak for your next dinner party — or just for yourself!
It is ultimately up to you, the consumer, if you feel a Prime Rib Steak is worth the premium tag over a Tomahawk steak.
After compiling a list of the pros and cons of each, we gave the edge to Tomahawk steaks.
Tomahawks are priced competitively, easy to find, and have plenty of uses beyond the grill.
But if you want to splurge for an occasional treat and impress your guests (in large parties or family gatherings) with a large slab of beef, go for Prime Rib.
Meanwhile, for low-key dinners, Tomahawks win out almost every day.
