If you think you’ve seen a big steak before, think again. Some restaurant chains are taking “Texas-sized” to a whole new level with cuts that could double as gym weights. These are the legendary tomahawk steaks — massive, bone-in ribeyes that make every table gasp when they arrive. From $250 Wagyu beasts to perfectly marbled 40-ounce ribeyes, these meaty showstoppers are the real stars of the menu. Ready to see which steakhouses are serving slabs of beef bigger than your head? Let’s dig in — with both hands.
Ruth’s Chris: The 40-Ounce Showstopper
At Ruth’s Chris, the tomahawk ribeye isn’t just dinner — it’s an event. This 40-ounce beauty arrives sizzling, with a bone so long it looks like a handle from a medieval feast. The secret is in the cut: at least five inches of rib bone left intact for dramatic flair and flavor. “Frenching” the bone (trimming it clean) gives the steak that signature elegance you see in food photos. It’s big enough to share — but don’t feel bad if you don’t.
Smith & Wollensky: A $250 Wagyu Spectacle
Meet the biggest, boldest steak on the list — the Swinging Tomahawk Ribeye from Smith & Wollensky. Clocking in at a staggering 44 ounces of black grade Wagyu, this steak is carved tableside for full theater effect. It’s served with confit herbed potatoes, which sound fancy but really just give your jaw a break between bites. For $250, it’s an indulgence, sure — but it’s also a meal that easily feeds two (and maybe even a third who “just wants a taste”).
Fleming’s: Tomahawk Tuesday Is No Joke
Every Tuesday, Fleming’s Steakhouse turns dinner into a carnivore’s holiday. Their Tomahawk Tuesday deal features a 35-ounce USDA Prime Tomahawk as part of a three-course feast for two. It’s rich, smoky, and marbled to perfection — exactly what you want in a “bigger-than-your-head” steak. There’s also a 34-ounce sliced Porterhouse on the menu, but really, why stop short of greatness?
Morton’s: Where Size Meets Luxury
Morton’s The Steakhouse doesn’t do small portions — and its 36-ounce Tomahawk Ribeye proves it. This massive cut is designed “for the table,” though brave souls have been known to take it down solo. Add a drizzle of truffle butter and a crumble of blue cheese, and you’ve got a 10/10 steak experience. Diners rave that every bite is pure indulgence — and totally worth loosening your belt for.
STK Steakhouse: The Social Media Darling
If you’ve ever seen a tomahawk steak on Instagram that made you drool, odds are it came from STK. Their 34-ounce Dry-Aged Tomahawk is a true showstopper — rich, smoky, and perfectly cooked. It’s the kind of dish that commands attention the second it hits the table. Even their 28-ounce Dry-Aged Porterhouse can’t compete with the drama of that massive bone and sizzling crust.
What Makes the Tomahawk So Iconic?
Beyond the sheer size, it’s that long, french-trimmed rib bone that makes the tomahawk instantly recognizable. It’s part presentation, part flavor — the bone helps lock in moisture and adds subtle smokiness during cooking. When served sizzling and whole, it turns a regular dinner into a spectacle. It’s primal, indulgent, and unapologetically over-the-top — just how steak should be.
Why Steakhouses Love Going Big
Supersized cuts aren’t just for bragging rights — they’re good business. A tomahawk steak gives diners a story to tell, a photo to post, and a reason to splurge. It’s a built-in celebration meal: birthdays, promotions, anniversaries, or “just because I can.” And when restaurants pair it with shareable sides and a touch of pageantry, the experience feels worth every dollar.
Not Just Size — It’s About Quality Too
Big steaks only matter if they’re cooked right. These restaurants know that balance is everything: a thick crust, juicy center, and that buttery, melt-in-your-mouth texture. From Wagyu to USDA Prime, the quality of the meat defines the flavor. The tomahawk isn’t just large — it’s luxury on a plate.
