Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
Tomahawk · long-bone rib steak · delivered chilled
Tomahawk steak in Spain, delivered chilled
If you fancy a tomahawk for the weekend and are not sure what to ask for here, good news: the word is the same. A tomahawk is a chuletón from the lomo alto, the ribeye, with the long rib bone left on. Spanish butchers use the English word, so ask for a tomahawk. We sell two sizes from mature retinto cow, approx. 1 kg and approx. 1.7 kg, vacuum-packed and sent by refrigerated courier to mainland Spain and Portugal.
Pick your size How ordering works
- Two sizes: approx. 1 kg for two, approx. 1.7 kg for three to four
- Order by Wednesday 17:00, delivered Thursday before 13:00 on the Spanish mainland
- Arrives damaged, warm or wrong: replacement or refund, you choose
Buy a tomahawk online
Both tomahawks come from retinto mature cow. The smaller one weighs approx. 1 kg and is listed at €46.90; the larger weighs approx. 1.7 kg and is listed at €79.90. Beside them are our best-selling chuletón of approx. 1 kg, which is the same steak with the bone trimmed short, and the 1 kg ox chuletón. Until Wednesday 4 November 2026 there is a 20% pre-order discount in the basket (US: cart); pre-orders arrive when the shop reopens on Thursday 5 November.
Tomahawk steak, retinto cow, approx. 1 kg
Tomahawk de vaca retinta, 1 kg aprox.46,90€ VAT incl.Add to basketTomahawk steak, retinto cow, approx. 1.7 kg
Tomahawk Vaca Retinta 1,7 Kg aprox.79,90€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón de vaca retinta, 1 kg aprox.63,90€ VAT incl.Add to basketOx chuletón (buey), native retinto breed, 1 kg
Chuletón de Buey Retinto – Raza Autóctona 1 kg99,90€ VAT incl.Add to basket
Which size, how long and for how many
Our rule of thumb for steak on the bone is 400–500 g per person, bone included. That makes the 1 kg tomahawk a meal for two and the 1.7 kg one a meal for three to four. The times below are rough and assume a low oven or the cool side of a barbecue (US: grill). The thermometer has the final word.
| Size | Low oven or indirect heat | Final sear | Feeds |
|---|---|---|---|
| Approx. 1 kg | Somewhere under an hour; start probing after half an hour | A minute or two per side over fierce heat | Two |
| Approx. 1.7 kg | An hour or more, as it is a thicker steak; start probing at three quarters of an hour | The same, plus the fat edge | Three to four |
In the oven: reverse sear
- Take the steak out of the fridge and out of its pack about an hour ahead. Pat it dry and salt it all over.
- Set it on a rack over a tray in a low oven, 110–120 °C (230–250 °F). If the bone does not fit, lay the steak diagonally.
- Take it out when the core is about 8 °C (15 °F) short of your target, and rest it for ten minutes while a heavy pan or griddle gets as hot as it will go.
- Sear both faces and the fat edge. Finish at 50–52 °C (122–126 °F) for rare, 54–57 °C (129–135 °F) for medium-rare or 60–63 °C (140–145 °F) for medium.
- Cut the meat off the bone in one piece, slice it across the grain and finish with flaky salt.
On the barbecue: indirect, then direct
Bank the coals to one side, or leave one gas burner off. Cook the tomahawk on the cool side with the lid down, turning it now and then, until it reaches the same pre-sear temperature as above. Then move it directly over the coals for the crust. A strip of foil round the bone stops it charring.
Tomahawk or plain chuletón
The meat is the same: ribeye from a mature animal. Vaca means a cow over 48 months, with darker meat, yellow fat and a deep flavour, and it is the meat behind the famous Spanish chuletón. The long bone adds weight and a sense of occasion, not extra steak. Retinto is a native breed of south-west Spain, raised outdoors on the dehesa; ours comes from the province of Cádiz. The ox chuletón is another matter: buey is a castrated male over 48 months, rare and expensive. The boneless version of the same muscle is on the ribeye page.
Tomahawk questions
What is a tomahawk steak called in Spanish?
Tomahawk. The English name is used in Spain. If a butcher does not know it, ask for a chuletón de lomo alto with the whole rib bone left on. Other cuts are translated in our guide to beef cuts in Spanish.
How many people does one tomahawk feed?
We count 400–500 g of bone-in steak per person. The approx. 1 kg tomahawk feeds two and the approx. 1.7 kg one feeds three to four. For a bigger barbecue there is a quantity calculator (in Spanish).
Where do you deliver tomahawk steaks?
To mainland Spain and to Portugal, on one chilled dispatch a week. The Balearic Islands are served in 48 hours (€30). We cannot deliver to the Canary Islands, Ceuta or Melilla at the moment.
Will the long bone fit in my oven or pan?
Try it diagonally on the oven tray first. On the hob, let the bone hang over the edge of the pan and sear the meat only. If your oven is small, write to us on WhatsApp and ask about the length of the current pieces before you order.
Can I freeze a tomahawk?
Yes, if it fits in your freezer. It arrives vacuum-packed and can be frozen on arrival, or kept in the fridge until the use-by date on the label.
How does a tomahawk differ from a T-bone?
The tomahawk is all ribeye on a long rib. The T-bone comes from the other end of the loin, with sirloin on one side of the bone and fillet on the other.