This glorious cut of meat is actually a large ribeye steak that is specifically cut with about 8-12 inches of the rib bone left on it.

The bone is “Frenched”, a culinary term that means it is trimmed of fat and meat. The Tomahawk steak is meant to look like the handle of an ax. It’s the same technique that is used on a rack of lamb.

The bone is intended to give it the “wow” factor however it also helps insulate the tender meat while it cooks.

The Tomahawk steak is extremely tender and buttery, with beautiful marbling. It’s also relatively simple to make!

Because of its size and 2″ thickness this steak requires a different cooking method than a regular sized steak, which usually just gets a quick sear on the grill.