ALT NAMES: TOMAHAWK STEAK, TOMAHAWK CHOP, COWBOY RIBEYE
FRENCH: STEAK TOMAHAWK | SPANISH: TOMAHAWK
THE BASICS & BEYOND
The tomahawk steak is actually a ribeye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look, which resembles a Native American tomahawk. As a bone-in ribeye offshoot, the ultra-tender tomahawk offers tremendous flavor along with a distinctive, wow-factor presentation.
CLASSIC PREPARATION
Grill / Broil / Smoke / Roast / Sous Vide
INTERESTING NOTE
If your guests appreciate bone-in steaks such as the t-bone or porterhouse, they’ll love the tomahawk. The large exposed bone makes for a dramatic table presentation and provides an exciting experience for your customers.