Tomahawk Steak

The tomahawk is a bone-in ribeye steak with the full rib bone left intact and frenched — meaning all the meat and fat are scraped clean off the bone, leaving a long, dramatic handle. It's the same muscle as a standard ribeye (the longissimus dorsi with the spinalis cap), just presented in the most showstopping way possible.

Anatomy: The steak itself is typically 2–2.5 inches thick and weighs between 30 and 45 ounces total — though a significant portion of that weight is bone. You're eating roughly 20–28 ounces of actual meat. The bone is the rib bone (one of ribs 6–12), left at its full length of 6–8 inches.

Tomahawk vs Cowboy Steak: People confuse these constantly. A cowboy steak is also a bone-in ribeye, but the bone is trimmed short — 2–4 inches. A tomahawk keeps the full bone. Same meat, different presentation. You're not getting more flavor from the longer bone — you're getting a better photo.

How to Cook It: At this thickness, direct grilling alone will char the outside before the center hits temperature. The reverse sear is your best friend: 1. Oven or indirect grill at 250°F until internal temp reaches 120°F 2. Rest 10 minutes 3. Sear over the hottest fire you can build — 60–90 seconds per side 4. Rest again for 10 minutes before slicing

The Price Question: You're paying ribeye prices (sometimes higher) for a cut that's 30–40% bone by weight. A $35/lb tomahawk means you're effectively paying $50+/lb for the meat. Worth it for a special occasion? Absolutely. For a Tuesday dinner? Buy a boneless ribeye and save the cash.