Tomahawk Chops with Sweet Potato Purée

Tomahawk Chops Recipe

“Tomahawk chops” is the name given to a bone-in rib eye steaks. It’s so called because once a beefy rib chop has been frenched—cleaned of excess tissue to uncover the bones—it resembles an American Indian tomahawk. This isn’t a common fixture on menus these days, although the mammoth, almost Flintstonian chops make occasional appearances at steakhouses and are priced at a premium.–Spike Mendelsohn

LC Wish Bone Note

We know that traditionally the wish bone is found on poultry, although we can’t help but think that the bone from a hefty rib eye of mammoth proportions is sort of a wish bone as well–though in this case it seems our wish has already come true.

Tomahawk Chops Recipe

  • Quick Glance
  • 10 M
  • 1 H, 30 M
  • Serves 6 to 8


  • For the sweet potato puree
  • 8 medium sweet potatoes
  • 3 sticks unsalted butter, at room temperature
  • 1 tablespoon honey
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper
  • For the tomahawk chops
  • 3 tomahawk chops (that is to say, humongous bone-in rib eye steaks that have been frenched—about 2 pounds each)
  • Extra-virgin olive oil, for brushing
  • Salt and freshly ground black pepper


  • Make the sweet potato purée
  • 1. Preheat the oven to 425°F (218°C).
  • 2. Pierce the sweet potatoes with a fork in several places and roast until tender, 50 to 60 minutes. Set aside to cool slightly.
  • 3. Slice open the potatoes, scoop out the cooked flesh, and place in a bowl. Add the butter, honey, and brown sugar and, using an electric mixer, beat until smooth. Season to taste with salt and pepper. Set aside and keep warm.
  • Prepare the tomahawk chops
  • 4. Preheat grill to high for indirect-heat grilling or place a heavy grill pan or skillet over medium-high heat and preheat the oven to 350°F (176°C).
  • 5. Just before cooking, brush both sides of the tomahawk chops with olive oil and season with salt and pepper.

    If grilling: Arrange the steaks directly over the heat and grill for 2 minutes on each side. Transfer the steaks to the indirect heat side of the grill. Cover the grill and finish cooking the steaks until a meat thermometer registers the desired doneness, 120°F (49°C) for rare or 130°F (54°C) for medium-rare. Transfer the steaks to a platter and tent with aluminum foil. Let rest for 5 minutes before serving.

    If cooking on the stove top: Sear the steaks for 2 minutes on each side, then transfer to the oven and cook to the desired doneness. Transfer the steaks to a platter and tent with aluminum foil. Let rest for 5 minutes before serving.
  • 6. To serve, slice the tomahawk chops, keeping the meat from each steak separate. Sort of recreate the steak by stacking the slices back against the bone. Pass the sweet potato purée separately.
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