This cut of steak is a cut of ribeye but with 5inches or more of extra bone. It was called a “Tomahawk” as it resembles a single-handed axe. This cut of steak is also called a cowboy steak or a bone-in ribeye.
Cooking Suggestions: grilling, roasting, sous vide, pan-grill
Options: We can cook this via sous vide and marinated with herbs or a with a mix of different spices at an additional fee.