Also known as cowboy ribeye, tomahawk ribeye is a rib steak cut from the fore-rib - the 6th - 12th rib of the cow, and has the entire bone left in.
This bone-in rib steak has a great amount of muscular fat, which adds a rich flavor to it when cooked. The final flavor of the steak is a mixture of flavors released by both the inter-muscular fat & the huge bone. The bone is French-trimmed, making for a wonderful presentation on the dinner table.
Tomahawk ribeye is a perfect sharing steak for any kind of special occasions, or romantic meals, as it can easily feed 2 - 3 people.
If you’re a fan of bone-in steaks like Porterhouse or T-bone, you’ll definitely love this one too. It’s because the main muscle in tomahawk rib eye - the longissimus dorsi - is also the primary muscle on a Porterhouse or T-bone steak.