What is the Thickest Cut of Beef? Exploring Tomahawk, Porterhouse, and More

December 1, 2025 •

3 min read

While many believe the most expensive steaks are the thickest, the true champion of thickness is often the tomahawk steak, a cut from the rib section that can reach several inches in width. This guide explores the most substantial cuts available, detailing their characteristics and best cooking methods.

Quick Summary

This article analyzes the thickest cuts of beef, including the tomahawk, porterhouse, and chateaubriand. It provides detailed information on what makes these cuts so substantial, their unique flavor profiles, and expert techniques for preparing them for an outstanding meal.

Key Points

Tomahawk Steak: Often the thickest and most visually impressive, it is a bone-in ribeye with a long, frenched bone handle.
Porterhouse Steak: A substantial cut from the short loin that features both the New York strip and a generous portion of the tenderloin.
Chateaubriand: The boneless, thick center-cut portion of the beef tenderloin, prized for its exceptional tenderness.
Reverse Sear Technique: This cooking method is ideal for very thick steaks, ensuring a perfectly cooked interior and a crusty exterior.
Butcher Consultation: Always consult with a qualified butcher for guidance on selecting the best and thickest cut for your needs.
Flavor vs. Thickness: While thick cuts are impressive, the amount of marbling and the cut's origin heavily influence the final flavor profile.

The Contenders for the Thickest Cut of Beef

When considering the thickest cut of beef, several contenders stand out due to their inherent size and how they are typically prepared. While a skilled butcher can cut many steaks to a desired thickness, certain cuts are naturally more substantial. The primary examples include the tomahawk, porterhouse, and the impressive chateaubriand.

The Tomahawk Steak: A Dramatic Presentation

The tomahawk steak is a visually striking bone-in ribeye known for its long, frenched rib bone. This cut comes from the rib section (ribs 6–12) and is typically two to three inches thick, making it ideal for sharing. The meat is well-marbled, contributing to a rich, beefy flavor.

Flavor Profile: Rich and buttery from marbling.
Thickness: Often 2–3 inches.
Cooking Method: Best with two-zone heat, like reverse searing.

The Porterhouse: A Combination Cut

The porterhouse comes from the short loin and features a T-shaped bone that separates the tenderloin and New York strip sections. To be called a porterhouse, the tenderloin must be at least 1.25 inches thick at its widest point, ensuring a substantial cut. This steak offers the contrasting textures and flavors of both cuts in one.

Flavor Profile: Combines the mild tenderloin with the robust strip.
Thickness: Minimum 1.25 inches for the tenderloin.
Cooking Method: High-heat searing followed by indirect heat or oven finish.

The Chateaubriand: Tenderloin's Finest

The chateaubriand is a thick, boneless center-cut section of the beef tenderloin. It's celebrated for its extreme tenderness and delicate flavor. This roast-like cut can be several inches thick, comparable to a tomahawk, depending on how it's prepared by the butcher.

Flavor Profile: Very tender with a mild beef flavor.
Thickness: Can be cut several inches thick from the tenderloin.
Cooking Method: Typically roasted, often with a sear.

Comparison of Thick Beef Cuts


Feature	Tomahawk Steak	Porterhouse Steak	Chateaubriand
Cut Location	Rib section	Short loin	Tenderloin
Key Feature	Long, frenched bone	Separating bone with strip and tenderloin	Boneless, center-cut tenderloin
Average Thickness	2–3 inches	1.25+ inches (tenderloin)	Variable, often 2+ inches
Primary Attribute	Marbled richness	Combination of strip and tenderloin	Supreme tenderness
Best For	Impressive presentation	Sharing a meal with varied tastes	A luxurious, tender roast
Cooking Technique	Reverse sear	Sear and finish with indirect heat	Roasting

Cooking a Thick Cut to Perfection

Cooking thick cuts requires specific techniques to achieve desired doneness without overcooking the exterior. Methods like the reverse sear and sous vide are highly effective.

The Reverse Sear Method

Step 1: Dry and season the steak generously.
Step 2: Cook in a low oven (around 225°F) until the internal temperature reaches 115-120°F for medium-rare.
Step 3: Rest the steak for 10-15 minutes.
Step 4: Sear in a hot skillet with oil for 60-90 seconds per side to form a crust.

Sous Vide for Precision

Sous vide cooking involves vacuum-sealing the steak and cooking it in a temperature-controlled water bath to a precise internal temperature before searing for a crust.

Conclusion: The Final Verdict on Thickness

The title of thickest cut of beef isn't held by a single steak but is shared by several impressive options. The tomahawk is arguably the most consistently thick and visually dramatic, while the porterhouse offers substantial thickness with its dual cuts. The chateaubriand, a thick cut from the tenderloin, provides exceptional tenderness. Understanding these cuts and applying appropriate cooking techniques is key to a memorable meal. Consulting with a butcher can also help in selecting the perfect cut.

Expert Butcher Advice

A local butcher can offer valuable guidance on selecting the best and thickest cuts, and can even provide custom cuts. For more in-depth information on beef cuts, resources like a Butcher's Guide to Beef Cuts are helpful.

Frequently Asked Questions

A tomahawk is typically the thicker cut overall, often measuring 2 to 3 inches, while the porterhouse is a combination steak where the tenderloin portion must be at least 1.25 inches thick.

The tomahawk steak's thickness is determined by the size of the rib bone it is cut from, which can be quite substantial. Butchers cut each steak a full bone wide, resulting in an exceptionally thick piece of meat.

Yes, but you will need to use a special technique like the reverse sear. Cooking a very thick steak with high, direct heat the entire time will likely burn the exterior before the center is properly cooked.

Not necessarily. While a thicker cut can offer a more precise cook and a juicier result, thinner steaks like flank or skirt are meant to be cooked quickly over high heat and offer a different texture and flavor.

Due to its thickness and exceptional tenderness, a chateaubriand is best cooked by roasting. A final sear can be added to develop a delicious crust.

The bone in a tomahawk steak adds very little flavor to the meat. Its primary purpose is for visual presentation, though some believe it helps insulate the meat during cooking.

Yes, the porterhouse steak includes both a New York strip and a larger section of the tenderloin (filet mignon), separated by a T-shaped bone.