Tomahawk
Tender
Best of the Sirloin and fillet
Serves Four
About the Tomahawk
The Tomahawk is a striking long-bone rib-eye, celebrated for its dramatic presentation and depth of flavour. Cut thick and cooked on the bone, it retains exceptional juiciness while developing a rich, beefy character. Dry-aged to intensify flavour and seared over open flame, the Tomahawk is designed for sharing and delivers a true centrepiece steakhouse experience.
History
The Tomahawk has long been regarded as one of the great steakhouse classics. Originating in 19th-century Britain and the United States, its name is widely believed to come from the traditional “porter houses” where hearty cuts of beef were served alongside dark ales. Defined by its distinctive T-shaped bone, the Porterhouse combines two prized steaks in one: the rich, flavoursome sirloin on one side and the tender fillet on the other.
Over time, the Tomahawk became a symbol of generous, confident dining—favoured for both its size and its contrast in texture. Cooked on the bone to enhance flavour and moisture, it remains one of the most satisfying cuts for those who want the best of both worlds. At The Merchant Steakhouse, the Porterhouse is treated with the respect it deserves, showcasing classic steakhouse tradition through careful ageing, precise cooking, and unapologetic quality.
Dry-Aged Tomahawks up to 90-Days Old
Dry-ageing is where patience becomes flavour. At The Merchant Steakhouse, we age our Porterhouses for up to 80 days in carefully controlled conditions. All of our cuts go through the Dry-Ageing process to maximise tenderness and flavour.
This time-honoured process concentrates flavour, enhances tenderness, and creates the nutty, umami depth that defines a truly great steak. It’s not just a method—it’s the secret to the remarkable taste and texture that sets our cuts apart.
