The Ultimate 2024 Guide: 7 Secrets To Sourcing And Sizzling The Perfect Tomahawk Steak At Costco
The Tomahawk Steak at Costco has become a legendary status symbol for home cooks and grilling enthusiasts, offering a premium, restaurant-quality cut at a warehouse price. As of December 2025, securing one of these massive, bone-in ribeyes requires knowing exactly when and where to look, as availability can be seasonal and regional.
This comprehensive 2025 guide dives deep into the current landscape of Costco’s meat department, revealing the latest pricing trends, the critical differences between the available USDA grades, and the expert techniques needed to cook this epic steak to perfection. Whether you’re planning a special occasion or just looking for the best value on a show-stopping cut, here is everything you need to know about the Tomahawk Ribeye at your local Costco.
The Tomahawk Steak Profile: What Makes Costco's Cut a Legend?
The Tomahawk steak is essentially a bone-in ribeye, defined by its signature long, frenched bone—a presentation that mimics a Native American tomahawk axe. This cut typically weighs between 30 and 45 ounces, making it ideal for sharing or a truly epic solo meal. Costco's reputation for quality meat is largely built on its strict grading standards, which is why their Tomahawk steaks are so sought after.
- Cut: Bone-In Ribeye (Long-Bone Frenched)
- Average Weight: 2.5 to 3.5 pounds (40–56 ounces)
- Primary Grades Sold: USDA Prime and USDA Choice
- Availability: Varies by location and season (often more prevalent during holidays like Father's Day, Memorial Day, and Christmas).
- Key Feature: The long bone, which many believe adds flavor and moisture during cooking, though its primary benefit is presentation.
- Alternative Online Option: Costco sometimes offers Rastelli's Choice Black Angus Tomahawk Steaks through its online delivery service.
Costco is well-known for selling only the two highest USDA beef grades: Prime and Choice. This commitment ensures that even their "Choice" grade Tomahawks are of a higher standard than what is typically found in many conventional grocery stores.
Decoding the USDA Grade: Prime vs. Choice
Understanding the difference between the two grades is the most critical factor in your selection process, as it directly impacts both the flavor profile and the price per pound.
USDA Prime: The Gold Standard
This grade represents the top 2-3% of all beef in the United States. Prime Tomahawk steaks have the highest level of marbling—the intramuscular fat that melts during cooking, resulting in maximum tenderness, juiciness, and flavor. If you are seeking the ultimate steakhouse experience, Prime is the superior choice.
USDA Choice: Excellent Value
Choice grade steaks still offer high quality but have less marbling than Prime. Costco’s Choice Tomahawks are often thick-cut and well-marbled for the grade, providing an excellent balance of quality and value. They are a fantastic option for grilling or smoking.
2024 Price Watch: Current Pricing and Availability Secrets
The price of a Tomahawk steak at Costco is highly dynamic, fluctuating based on the market, region, and grade. However, user reports from 2024 give us a clear range of what to expect for this premium cut.
The Current Price Range (In-Store):
- USDA Prime Tomahawk: Expect to pay in the range of $14.99 to $18.99 per pound. Some lucky shoppers have reported finding them as low as $14.99/lb, though prices can be higher depending on your location.
- USDA Choice Tomahawk: These cuts are generally more affordable, often falling into the $10.99 to $13.99 per pound range. In rare instances, exceptional deals have been found as low as $9.99/lb.
Why the Price Varies: The Bone Factor
One point of contention among steak aficionados is the weight of the bone. When you buy a Tomahawk steak, you are paying the per-pound price for the entire product, including the long, heavy bone. Some butchers estimate that the actual meat-to-bone ratio can mean the true cost of the edible ribeye portion is closer to $11.50 to $12.00 per pound for the meat alone on the Choice grade. This is why some shoppers choose to have the bone removed, though this defeats the purpose of the classic Tomahawk presentation.
Expert Selection and Preparation: 5 Pro Tips for a Perfect Steak
Finding the perfect Tomahawk is only half the battle. Because of its extreme thickness (often 2 inches or more), this steak demands a specific cooking method to achieve an edge-to-edge medium-rare without burning the crust.
1. Selection: The Marbling Matrix
When selecting your Tomahawk from the Costco meat case, focus on the marbling. Look for fine, white streaks of fat evenly distributed throughout the red muscle. For a Prime steak, the marbling should be abundant. For a Choice steak, look for the piece with the most visible marbling near the center of the ribeye cap. Also, choose a steak with a consistent thickness across the entire cut to ensure even cooking.
2. The Essential Dry Brine
Before cooking, always dry brine your steak. Generously coat the entire surface with coarse kosher salt and place it uncovered on a wire rack in the refrigerator for at least 12 hours, or up to 24 hours. This process draws moisture out, creating a concentrated salt layer that is then reabsorbed, leading to a much better crust and seasoning throughout the meat.
3. The Reverse Sear Method (The Gold Standard)
For a thick cut like the Tomahawk, the Reverse Sear is the undisputed best method. It involves two stages: a low-temperature cook followed by a high-temperature sear.
- Stage 1 (Low & Slow): Cook the steak in a smoker, oven, or on an indirect grill at a low temperature (225°F to 275°F) until the internal temperature reaches 115°F to 120°F for medium-rare. This can take 45 minutes to over an hour, depending on thickness.
- Stage 2 (High & Fast): Remove the steak, then crank your grill or cast iron pan to screaming hot. Sear the steak for 60-90 seconds per side, flipping often, until a deep, dark brown crust (Maillard Reaction) forms.
4. Sous Vide Perfection
If you own an immersion circulator, the Sous Vide method offers unmatched precision. Many experts recommend cooking the Tomahawk steak at 137°F for 3 to 4 hours (about 1 hour per inch of thickness). The higher temperature of 137°F is specifically chosen to render the ribeye's abundant fat cap, resulting in a more tender and juicy final product. Follow this with a quick, aggressive sear.
5. The Crucial Rest
Once seared, the steak must rest for 10 to 15 minutes, loosely tented with foil. This allows the internal muscle fibers to relax and redistribute the juices, ensuring a tender and moist steak when sliced. Skip this step, and all the juices will run out onto your cutting board.
Tomahawk Steak Entities and LSI Checklist
To ensure you have mastered every aspect of the Costco Tomahawk, here is a checklist of key entities and concepts:
- Cut & Grade: Tomahawk Ribeye, USDA Prime, USDA Choice, Black Angus, Marbling, Bone-In, Frenched Bone.
- Preparation: Dry Brine, Kosher Salt, Reverse Sear, Sous Vide, Grilling, Smoking, Cast Iron Skillet.
- Temperature & Science: Internal Temperature, Maillard Reaction, 137°F, 225°F, Medium-Rare, Resting Time.
- Costco Specifics: Meat & Seafood Department, Rastelli's, Business Center, Seasonal Availability, Price Per Pound.
The Costco Tomahawk steak is more than just a piece of meat; it’s an experience. By following these updated 2024 pricing and selection tips, and mastering the Reverse Sear or Sous Vide technique, you can confidently transform this epic cut into a memorable, steakhouse-quality meal right in your own kitchen.
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