Tomahawk Beef Rib Eye Steaks

A tomahawk ribeye, sometimes referred to simply as a tomahawk steak, is a large, bone-in ribeye steak known for its impressive presentation and rich flavor. The name "tomahawk" comes from the long bone that protrudes from the steak, resembling the shape of a tomahawk axe handle.

The tomahawk ribeye is cut from the rib primal, specifically from the rib section of the cow, similar to a traditional ribeye steak. However, what sets the tomahawk ribeye apart is the extended length of the rib bone, which is left intact to enhance the presentation and flavor of the steak.

Tomahawk ribeye steaks are prized for their tenderness, marbling, and intense beefy flavor, much like other ribeye cuts. The presence of the bone not only adds flavor during cooking but also helps to keep the meat moist and juicy.

Due to their size and thickness, tomahawk ribeye steaks are often best cooked using high-heat methods such as grilling, broiling, or pan-searing. This allows for a beautiful sear on the outside while keeping the interior tender and juicy. Because of their thickness, they are typically cooked to medium-rare or medium doneness to ensure that the meat is cooked evenly throughout.

Tomahawk ribeye steaks are often considered a premium cut of beef and are popular choices for special occasions or gourmet dining experiences. They are typically served as a centerpiece entree, accompanied by simple seasonings or sauces to complement their rich flavor.