The Tomahawk Steak is a novelty steak, comprised of the Rib Eye Steak, but with the entire rib bone left intact (5+ inches of bone). It is sometimes called the Long-Bone Rib Eye because of this. The extra length of bone is “French trimmed” so that the meat and fat are removed to leave the handle of the “tomahawk” bare. The Tomahawk is cut to be thicker than a typical Rib Eye, with a width between 2 and 3 inches. Because of the size of a Tomahawk, cooking can be tricky. Grilling or oven roasting will be the best methods, cooked ideally to medium-rare.
top of page
bottom of page