- Explore Our Cuts
- Tomahawk Steak Glasgow
Experience The Tomahawk
A true showstopper, the Tomahawk is a 1.2kg bone-in ribeye, known for its dramatic presentation and intense, buttery flavour. With its rich marbling and dry-aged perfection, this cut is designed for those who believe steak should be an experience, not just a meal.
The Tomahawk is A Cut Like No Other
The Tomahawk isn’t just a steak—it’s a statement. Cut from the rib section and left with the full bone intact, this 1.2kg giant is the ultimate showpiece for serious steak lovers. The long, Frenched bone enhances both presentation and flavour, giving the steak its signature look while locking in rich, deep beefy notes. It’s a cut made for indulgence, offering a perfect balance of tenderness and intense marbling that melts in your mouth.
The Secret to Incredible Flavour
What makes the Tomahawk so special? It’s all in the marbling and dry-ageing. The rich ribbons of fat running through the steak break down during cooking, creating a depth of flavour that’s bold, buttery, and intensely savoury. We take it a step further by dry-ageing the cut in-house, enhancing its natural umami and giving it that sought-after, steakhouse-level perfection. This isn’t just a meal—it’s a masterclass in steak craftsmanship.
How to Enjoy The Tomahawk
With a cut this impressive, cooking it to perfection is an art. The Tomahawk is best cooked over an open flame or high heat, allowing the fat to render beautifully while sealing in all its juices. Whether you go for rare, medium-rare, or medium, every bite promises succulent, melt-in-your-mouth texture. It’s made for sharing, best enjoyed alongside bold sides and a deep, full-bodied red wine. If you’re looking for the ultimate steak experience, the Tomahawk is it.
Experience the tomahawk
At Chateau-X
Reserve your table to our Steakhouse in Glasgow West End and experience the best Tomahawk Steak in Glasgow.
A steak that steals the show. The 1.2kg Tomahawk isn’t just food—it’s an experience Intensely marbled, dry-aged to perfection, and packed with rich, buttery flavour. This is steak on another level.
Sides
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Sticky Beef Mac n Cheese 7
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Hand Cut Chips with Malt Vinegar 4.50
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Confit Baby Potatoes with Garlic Aioli 5.5
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Beef dripping carrots with tarragon pesto 6
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Truffled Cauliflower Cheese 7
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Tobacco Onions 4.50
Snacks While you wait
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House Marinated Gordal Olives 3.50
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House Made Focaccia 4.50
E.V.O.O & Balsamic
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Beef Doughnuts 6
Tomato Compote
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Fickles 4
Jalapeno Cheese Sauce
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Lemon & Caper Prawns 5.50
Toasted Bread
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What is dry-ageing?
Dry Ageing is a process used to enhance the flavour and tenderness of beef. During dry ageing, prime cuts of beef are stored in a controlled environment with precise temperature and humidity for several weeks, allowing natural enzymes to break down muscle fibers. This process intensifies the beef’s flavour and improves its texture, resulting in a rich, deep taste and a melt-in-your-mouth tenderness.
Experience Glasgow's Best Tomahawk
This is more than just a meal—it’s a steak lover’s dream. From its rich marbling to its flame-seared perfection, every bite of our 1.2kg Tomahawk delivers bold, unforgettable flavour. Whether you’re celebrating something special or just craving the ultimate indulgence, this is the cut that defines premium steak dining.
Secure your table now and experience the Tomahawk at Chateau-X.
