The best things in life come on a sizzling hot platter—at least, that is how I truly feel! And after my last trip to Seoul, where I got to eat this really juicy tomahawk steak, I have become a firm believer in this phrase!
Last year, I went to South Korea to attend a BTS concert, the last one before they enlisted in the military. Heartbroken and tired of the thought that I would not be able to see the love of my life (BTS, who clearly does not have any idea of my existence), I decided to step into this posh restaurant.
I was wondering what to order when I saw a plate steaming with this massive piece of steak landing on the table right next to me. I kid you not; the aroma of the meat was hypnotizing, to say the least.
I immediately knew what to order. And THAT was the beginning of the saga.
I had stayed in the South Korean capital for a week, and I wanted to explore every restaurant that served tomahawk steak.
After speaking to my other South Korean friends, whom I had met through our mutual love for K-pop, I noted which restaurant served what best with the famous Korean corn dog in my hand. And I ventured into the unknown!
If you plan to travel to South Korea, specifically its capital city, Seoul, I have the best bucket ready for you. Wondering which restaurants we tried? Which is a must-try when it comes to tomahawk steaks?
Well, hold on to your seatbelts, as this gastronomical journey is about to begin! So, keep reading till the end to learn about the mouthwatering experience that might be life-changing for you!
Contents
What is a Tomahawk Steak in the First Place?
Before talking about the restaurants where you can find the best tomahawk steak in Seoul, let me tell you about what these are in the first place.
If you are a beefeater, you must have tried several types and cuts of meat, such as sirloin and rib-eye. But what is a tomahawk?
A tomahawk steak is essentially a bone-in ribeye that’s been “frenched.” Now, what does “Frenching” mean? Frenching involves cutting away meat and fat from the bone.
In the case of a tomahawk steak, the meat and fat are removed from the long short rib bone while keeping the ribeye attached.
Picture a thick, marbled ribeye with an extra-long bone handle – it looks like a meaty axe!
The bone, expertly cleaned by butchers, measures around seven inches and acts as a barrier to keep the juices in the steak. Compared to a ribeye, the tomahawk has both bone and meat, weighing 2 to 4 pounds.
This cut is incredibly tender and has a rich flavor due to its natural marbling. Whether you devour it like a meat lollipop or share it, the tomahawk steak is a visual and taste experience, to say the least.
What’s so Special About a Tomahawk Steak?
“It’s just a meat!”
No, it’s not! There is something really special about a tomahawk steak that makes it different from other meat.
Imagine a ribeye steak – juicy, tender, and marbled with fat. Now add a dramatic twist: a long bone, like a meaty handle. That’s the tomahawk! It’s a ribeye on steroids, flaunting its bone like a culinary superhero.
(Am I hyping it too much for you guys?)
This massive cut includes the longissimus dorsi, spinalis, and complexus muscles. It’s typically at least two inches thick, with a bone about seven inches long.
Not anyone can get it for you. To be honest, it is nothing short of a work of art as you need skilled butchers French-trimming the ribeye.
They scrape meat off the bone, leaving around 5 inches of rib attached. This process creates the iconic tomahawk shape. Why? Well, it looks cool, and coolness matters in the steak world.
But, honestly, that is not all. The ribeye itself is a flavor bomb.
Marbling— those little fat streaks— equals flavor, and tomahawks have plenty of it. Besides, when you cook this piece, the fat melts, infusing the meat with richness. It’s like a symphony of taste in your mouth.
There is yet another reason why you might have to pay a lumpsome when you order one of these. You see, tomahawks are hefty.
Picture a thick steak, 1-2 inches tall, weighing 3-4 pounds. It’s a meat feast! Perfect for sharing with fellow carnivores or tackling solo if you’re feeling bold.
Why the splurge? First, rarity. Not every cow has a tomahawk-worthy ribeye. Second, the bone – it’s like the steak’s VIP section.
Third, the wow factor. When you serve a tomahawk, jaws drop, and Instagram lights up. It’s an experience, not just a meal.
7 Best Restaurants to Eat Tomahawk Steaks in Seoul, South Korea
Coming back to my story, remember the restaurant that I was talking about? It was 1842, a very popular restaurant in Seoul.
And I have to say, this restaurant is most definitely one of the best restaurants in the city serving tomahawk steak.
But that was not the only one that I tried, right?
Here is a list of the seven best Korean restaurants in Seoul that serves the best tomahawk steak:
1. 37 Grill & Bar
| Address | 10, Gukjegeumyung-ro, Yeongdeungpo-gu 37F, Conrad Seoul, Seoul 07326 South Korea |
| Operating Hours | 11:00 am – 12:00 am |
Review by BozmanGu
“We went to this restaurant with some reservations having read mixed reviews. BUT…the service did not disappoint! From the moment we sat down the staff was attentive, warm and welcoming! The Amuse Bouche lit up out tastes buds and the main attraction the steak was done perfectly. I would say if you take the Tasting appetizer be careful as the Salad dish was a little too big for two people and heavy on the sliced cucumber…otherwise it was a nice night!”
2. BLT Steak
| Address | 279, Cheonggyecheon-ro, Jongno-gu JW Marriott Dongdaemun Square Seoul, Seoul 110-126 South Korea |
| Operating Hours | 11:30 am – 02:30 pm, 06:00 pm – 10:00 pm |
Review by NJCost
“If you’re with a couple people I highly recommend sharing the Tomahawk Steak. They do it to perfection.”
3. Tokyo Steak
| Address | 384, Hangeulbiseok-Ro, Seoul South Korea |
| Operating Hours | 11:30 am – 03:00 pm, 05:00 pm – 12:00 am |
Review by Fire-Tower
“We chanced upon this eatery while looking for food on a Saturday lunchtime. It was a great find indeed. They took a while to get our party of 10 seated but when they was done, our food arrived quickly after our orders were placed. The steak, ramen, curry rice were all nicely done. This probably explains why business was brisk when we were there.”
4. 1842
| Address | 244, Itaewon-ro, Yongsan-gu Twin Building L1, Seoul 04400 South Korea |
| Operating Hours | 11:00 am – 12:00 am |
Review by Taholo K
“Tomahawk steak was amazing and great wines and service to go with it. I would not hesitate to recommend to anyone although suggest have some extra $$ in the wallet.’
5. Smoke Bunker
| Address | 1557-6, Seocho-dong, Seocho-gu, Seoul South Korea |
| Operating Hours | 11:30 am – 02:30 pm, 05:00 pm – 10:00 pm |
Review by Steak a& Pasta
“Meal budget per person (without drinks) Category 1 (under 60000 KRW, 50 USD) The restaurant specializes in Tomahawk, Porterhouse and T bone Steaks. All steaks are oak-smoked and the advanced-reservation by 2 hours is essential. This time, I try Pasta and Risotto for lunch. Ricotta Cheese Salad: 20 KRW Lobster Oil Pasta: 25K Smoked Shrimp Rose Pasta: 22K Abalone Risotto: 24K Porcini Mushroom Risotto: 23K Lobster Oil Pasta is savory with generous amount. Abalone Risotto is also tasty. Being with the modern interior, there are many spacious rooms, so the restaurant is recommendable for couples and friends (also for business and family) Staffs are kind and prices are moderate. Valet parking is available only for dinner. (For lunch, parking is not easy which should be the only disadvantage I can find)”
6 Outback Steakhouse Samseong
| Address | 159, Samseong-dong, Gangnam-gu, Seoul South Korea |
| Operating Hours | 11:00 am – 09:00 pm |
Review by Gary T
“We did a fixed course business dinner here and I was pleasantly surprised. We were in a private room that was not crowded or stuffy. Our first course was a lobster tail and a coconut shrimp which was very nice. The second course was mushroom soup and a nice salad. The third course was a perfectly prepared tomahawk steak which was delicious. The fourth course was pork ribs and a spicy seafood noodle dish both of which were also excellent. Desert was fruit. The entire set was ~ $65 a head and the wines are affordable.”
7. Just Steak
| Address | 657-3, Sinsa-dong, Gangnam-gu, Seoul South Korea |
| Operating Hours | 11:30 am – 10:00 pm |
Review by Ritzykito
“Steak is juicy and tasty. affordable too! The bolognese was covered in cheese so I found that amazing. This is a no frills restaurant which you can just go too and enjoy yourself. Server forgot to take my pasta order so we had to wait a bit but it was ok since mistakes happen. Friendly servers 🙂 will recommend.”
DIY: Can You Make a Good Tomahawk Steak at Home?
You see, there is not much that you need to do when it comes to cooking the perfect tomahawk steak at home. You might, at first, feel like there is too much to do. But that is not really the case.
All you need is the idea of what you want the flavors to be!
After I came back from South Korea, I tried several versions of the steak at home. Sometimes, I basted with too much butter, while other times, I kind of burnt the pepper a tad bit too much.
However, slowly and steadily, I got the hang of it. And trust me when I say this: knowing how to cook a good Tomahawk steak at home will not only make you happy but also save you loads of money!
What is the Best Way to Cook A Tomahawk Steak?
The first thing you will see when you get the tomahawk steak is the thick cut. This is where the flavor comes from. To ensure that you do not lose the flavor, you need to know how to cook the steak to its best.
Additionally, due to its thick cut, the tomahawk steak is best prepared by pan-searing it first and finishing it in the oven.
Now, you might be more comfortable with the idea of throwing the meat in the oven. Do not worry; it is all about preference.
While cooking the steak in the oven allows you to cook it to your preferred doneness without scorching the outside or turning it tough, searing the steak gives you a gorgeous golden crust.
How to Cook Tomahawk Steak at Home?
So, let me tell you what my go-to recipe for cooking the best tomahawk steak at home is!
| Preparation Time | 1 hour (60 minutes) |
| Total Time | 1 hour 20 minutes (80 minutes) |
Ingredients
- Tomahawk Rib-Eye Steak: 1 (2 inches thick)
- Canola oil: 2.5 tbsp.
- Garlic Powder: 2 tsp.
- Onion Powder: 2 tsp.
- Kosher salt: to taste
- Unsalted Butter: 2 sticks
- Small Head Garlic: 1
- Freshly ground pepper: to taste
- Thyme: 4 Sprigs
Directions
Here is a step-by-step guide to making the best tomahawk steak at home:
Step 1
Firstly, get the steak ready. Pat the steak dry with a paper towel. This will ensure that the seasoning you rub on the meat stays in place.
Step 2
Secondly, you need to preheat the oven. It is very important that you cook the meat at the right temperature.
If you are using an oven, preheat it to 400°F (200°C). If you are using a grill, preheat it to high heat (around 450°F or 230°C). I made the steak in my cast iron skillet. For this, you can simply heat it for 5 to 10 minutes and then set it aside.
Step 3
The next and probably the most important thing to do is the seasoning. The seasoning is pretty simple. All you need is kosher salt and pepper.
Apply freshly ground black pepper and kosher salt to the meat and massage it well. Add 1 tsp of garlic powder and onion powder to the meat and massage it again. Repeat on the other side of the steak and let it rest for an hour (60 minutes).
Step 4
Fourthly, add canola oil and place the meat in the cast iron skillet to sear. Step aside once you add the meat, as the hot oil and fat will most definitely splatter. Sear it for 3 minutes without touching it.
You can use tongs to flip the meat while holding the bone of the tomahawk as the handle. Once done, sear the other side for 3 minutes or until you get a good crust.
Most importantly, do not forget the top or short side of the meat that is exactly on the opposite side of the meat. With the help of the tong and the bone of the meat, sear the shorted part of the meat for 2 minutes.
Step 5
Fiftly, after you have seared the meat on both sides, measure its internal temperature with a thermometer. This step is very important.
The temperature of the tomahawk steak should be 125 F to 135 F for rare to medium rare. If you want it to be medium, the temperature should read 145 F.
Step 6
Add butter, garlic, and thyme springs to the pan. With a spoon, baste the meat with the butter infused with garlic and thyme. Turn the meat over to baste the other side of the steak. Do this for about a minute.
Step 7
In case you had used a foil or a paper towel to cover the bone while flipping it, now would be the time to remove it from the bone. Place it on a cutting board and let it rest there for a minimum of 10 minutes.
Step 8
After resting, you may slice the steak against the bone, carefully scraping off the meat and put it on a plate.
Take the oil and butter from the skillet that has been infused with all the delicious flavor and blend it well. Squeeze in half a lemon and mix it well. Lastly, when you serve the dish, you can then pour this over the meat slices.
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