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Tomahawk Steak

A bone-in ribeye with the rib bone left long (5-6 inches) and frenched for dramatic presentation.

A tomahawk is just a thick ribeye with the long rib bone still attached and cleaned of meat (frenched) for visual impact. The bone adds nothing to flavor but everything to Instagram. Best cooked reverse-sear due to its 2-2.5 inch thickness. Pricey because you're paying for a long bone you don't eat.

Related Terms

Reverse Sear

Cooking a thick steak slowly at low heat first, then finishing with a hot sear for a perfect edge-to-edge cook.

Ribeye

Heavily marbled steak from the rib primal — the fattiest, most flavorful steak on the cow.

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