If you love big steaks and a night out with friends, nothing beats a tomahawk steak shared in a great restaurant. This guide shows five top tomahawk steakhouses in central London. You will find where to go, what to expect, and tips to make the meal feel special. Whether you ask what is a tomahawk steak or you want to hunt down the best tomahawk, this list has you covered.
Key Takeaways
- Smith and Wollensky and Zelman Meats list a tomahawk by name. Hawksmoor, Goodman, and KöD serve large bone in rib cuts from the same primal, and their boards change daily.
- A tomahawk feeds two to four people. Order it to share with two or three sides rather than one steak per person.
- Book ahead on weekends and ask what large cuts are on that day before you sit down.
- Medium rare suits the cut best. The thick marbled meat needs its fat rendered but dries out past medium.
What Is a Tomahawk Steak?
I rate a tomahawk as a dramatic steak you can order in London. It is a thick bone in ribeye, and my bone in ribeye guide explains how the butcher leaves the rib bone attached and frenched clean, so the bone runs long like an axe handle. That long bone looks theatrical, and it slows the cook near the bone, so the thick eye stays juicy. A typical London tomahawk weighs 900 grams to 1.2 kilograms with the bone, and it feeds two to four people with sides. Prices change by venue and day, so I check the menu or ask before booking, because the cut often appears as a sharing special, not a fixed item. Order it medium rare.
How we picked these tomahawk steakhouses
We picked five places that are easy to reach in central London and that often feature a tomahawk or other large bone in rib eye on the menu. We looked for strong reviews, clear menu listings, and a good dining vibe for London diners. Each choice gives a different feel from classic steakhouse to modern spot so you can pick what fits your night out.
1. Smith and Wollensky Covent Garden
Smith and Wollensky is an American style steakhouse right next to Covent Garden. They are famous for their big cuts and classic service. The menu lists a large tomahawk rib eye and they sometimes serve a special “swinging tomahawk” carved at the table for a real show. This is a great pick if you want theatre with your meal and an easy central location.
Tomahawk Price and Size Here
Price and size: the menu lists a large tomahawk rib eye by name, and the swinging tomahawk arrives carved at the table, but no weight or price is stated here, so ask your server for the cut of the day.
Top tip
Book ahead for weekends and ask for a table with space for sharing. The tomahawk here makes a night out feel like a proper feast.
2. Hawksmoor in Central London
Hawksmoor is a London favourite for very good beef and a cosy bar. They are known for sourcing British beef and cooking over live charcoal for a smoky crust. Hawksmoor built its name on large bone in cuts cooked over charcoal, and the big sharing steaks rotate on the board by location and day. The focus here is on simple great cooking and a lively but relaxed atmosphere.
Tomahawk Price and Size Here
Price and size: large bone in cuts rotate on the board by location and day, and no weight or price is stated here, so ask what is on before you sit down.
Top tip
If you want the best of both worlds choose a main course from the large cuts menu and pair it with their cocktails or a strong red wine.
3. Goodman in Mayfair and the City
Goodman is a top choice for London meat lovers. The restaurants have dry aged beef and a daily blackboard of special cuts called the Cut. Goodman’s blackboard of daily cuts is where the big bone in rib steaks live, so check the board or ask your server what is on that night. If your party wants a serious steak night this place will deliver.
Tomahawk Price and Size Here
Price and size: the big bone in rib steaks live on the daily blackboard, and no weight or price is stated here, so ask your server what is on that night.
Top tip
Ask about the ageing process and the daily cuts. Staff can often recommend a meat that will suit a party who wants to share a big steak.
4. KöD in Soho and City
KöD is a Danish style steakhouse with a strong London following. They focus on perfectly cooked steaks and a full wine list. KöD’s menu runs to large bone in cuts for the table, and the staff will tell you honestly which sharing cut is best that day. The setting is a good mix of modern and cosy which makes it a smart pick for a night out in Soho.
Tomahawk Price and Size Here
Price and size: the menu runs to large bone in cuts for the table, and no weight or price is stated here, so ask the staff which sharing cut is best that day.
Top tip
KöD is great for pre theatre dinner times. Look for set menus or signature plates if you want a faster option before a show.
5. Zelman Meats Knightsbridge
Zelman Meats at Harvey Nichols is a lively spot with a menu built for meat lovers. They have served a Scottish tomahawk and other large cuts that are made to share. The Knightsbridge location makes it a good stop before shopping or after an exhibition at the nearby museums. Expect good presentation and a crowd that loves bold flavours.
Tomahawk Price and Size Here
Price and size: the menu has served a Scottish tomahawk built to share, and no weight or price is stated here, so ask what large cuts are on that day.
Top tip
Try the meat platter if you want to taste a few cuts before committing to the full tomahawk.
How to order and enjoy a tomahawk steak in central London
Order the tomahawk to share for the best value and fun. A single tomahawk often feeds two to four people depending on appetite. Ask the server how they suggest to cook it. For this cut medium rare is a common choice so the fat melts and the meat stays juicy.
Pair your tomahawk with sides that have strong texture and taste. Chips with beef dripping, creamed spinach, and roasted mushrooms work well. Finish with a sharp dessert or a simple cheese plate if you still have room.
When you want to capture the moment take photos of the meat before it is sliced. The long bone is very Instagram friendly.
Quick guide for people who wonder how to cook a tomahawk steak at home
If you loved a tomahawk at a steakhouse you might wonder how to cook a tomahawk steak at home. It is not as hard as it looks but you will need time and a good oven or a strong grill. One quick way is to sear both sides in a heavy pan then finish in the oven until it reaches the right temperature. For a ribeye method that transfers well, read my how to cook ribeye steak at home.
Another simple method uses low and slow then a hot sear at the end. This helps the thick cut cook evenly. For anyone who asks how to cook tomahawk steak these steps make a great starting point. Try a meat thermometer and pull the steak a few degrees before your target to let it rest and carry over cook.
If you want to try this at home remember to let the meat sit at room temperature for 30 minutes before cooking. Salt it well and use a neutral oil for the sear. Rest the steak on a board for at least 10 minutes before slicing. If you are looking for a short how to cook a tomahawk steak guide follow the sear then oven method for steady results.
Why Londoners love a tomahawk steak
London diners care about quality, a strong flavour, and an experience that feels worth the money. A tomahawk checks all those boxes. The cut looks impressive which matters for a celebration. The marbled meat has deep beef flavour that pairs well with bold red wines and rich sides.
London crowds also value provenance. Steakhouses that explain where their beef comes from and how it is aged earn trust. That is why places that focus on British farms or clear ageing methods often top local lists.
Practical tips for visiting these tomahawk steakhouses in central London
Reserve a table in advance for dinner on Friday and Saturday nights. Many spots will let you book online and will suggest the best table for sharing a large cut. Check menus online for the latest availability because tomahawk and other large cuts can sell out or appear as a daily special. If price matters look for lunch offers or set menus which can offer good value.
If you need directions all of the restaurants listed are easy to reach from central London tube stations. Parking in the centre can be tight so public transport is usually the fastest option.
Short wrap up
If you want a night out that feels big and fun pick one of these tomahawk steakhouses in central London. Each place has its own style but all aim to deliver a dramatic and tasty tomahawk steak. Whether you are asking what is a tomahawk steak for the first time or you already love the cut you will find a great meal and a friendly vibe at Hawksmoor, Goodman, Smith and Wollensky, KöD, or Zelman Meats. Try one and then try another so you can compare the flavours and the show.
If you are curious and want a quick how to cook tomahawk steak note for home cooking try the sear then oven method. If you want a step by step how to cook a tomahawk steak I can write a simple kitchen guide with exact times and temperatures for your oven or grill.
Frequently Asked Questions
What is a tomahawk steak?
A tomahawk steak is a thick bone-in ribeye with a long frenched bone that looks like an axe handle. It’s known for its impressive presentation and rich marbling, making it a favorite at premium steakhouses and special occasions.
How to cook a tomahawk steak at home?
For perfect results, let the steak reach room temperature, season generously with coarse salt, sear both sides in a hot cast-iron pan or grill, then finish in the oven at 375°F (190°C) until it reaches your desired doneness. Use a meat thermometer (125°F for rare, 135°F for medium-rare) and let it rest for 10-15 minutes before slicing against the grain.
How much does a tomahawk steak weigh and how many people will it feed?
Tomahawk steaks typically weigh between 2-2.5 pounds (900 grams to 1.2 kilograms) with the bone. The substantial bone accounts for about 1/3 of the weight, so the actual meat serves 2-3 people comfortably, or 4 with generous side dishes.
What should I serve with a tomahawk steak?
Complement the rich flavor with sides that provide contrast: crispy roasted potatoes, grilled asparagus, creamed spinach, or a fresh arugula salad. For sauces, consider béarnaise, chimichurri, or a simple red wine reduction. Pair with a bold Cabernet Sauvignon or Malbec.
What is the best doneness for a tomahawk steak?
Medium-rare (130-135°F) is ideal as it allows the intramuscular fat to properly render while keeping the meat juicy and tender. The extended cooking time needed for thicker cuts means going beyond medium can result in dry, tough meat. Always use a meat thermometer for precision.
Are tomahawk steaks worth the premium price?
While more expensive per pound due to the impressive presentation and butchering required, tomahawk steaks offer exceptional flavor from the ribeye cut and make for a memorable dining experience. For special occasions or when you want to impress guests, the theatrical presentation and excellent eating quality justify the cost.
How should I season a tomahawk steak?
Keep it simple to let the beef flavor shine: coarse sea salt and freshly cracked black pepper applied generously 40-60 minutes before cooking. For enhanced flavor, add garlic powder, smoked paprika, or fresh rosemary during the last few minutes of cooking. Avoid overpowering marinades that mask the natural beef flavor.
What’s the difference between tomahawk and cowboy steak?
Both are bone-in ribeyes, but the tomahawk features a longer, fully frenched bone (5-8 inches) resembling a tomahawk axe, while the cowboy steak has a shorter frenched bone (2-3 inches). The tomahawk’s extended bone is primarily for dramatic presentation rather than culinary difference.
Still have questions about cooking the perfect steak?
Get Expert Advice