Tomahawk Ribeye

Last updated: September 2026

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.

Cannabis-Infused Tomahawk Ribeye Deserves the Best. Our Cannabutter is the Answer.

FIND OUR CANNABUTTER RECIPE HERE!

Short on time? Skip the prep and browse our ready-made cannabis, dosed per serving.

How long does the THC take to kick in?

Expect 30 to 90 minutes for infused foods, peaking around hours 2 to 3. Wait a full 2 hours before having more: edibles hit later and last longer than smoking.

How should I store leftovers?

Refrigerate in an airtight container for up to 4 days, or freeze portions for later. Label them clearly and keep them away from kids.

Can I adjust the strength?

Yes: the dose depends entirely on the THC content of your infusion. Start with less infusion, taste-test a small serving, and scale from there.

Can I buy this ready-made instead?

Yes: our edibles category includes precisely dosed cannabis foods like this one, third-party tested and shipped across Canada. Browse our ready-made cannabis edibles for precisely dosed options, shipped Canada Post Xpress.

Prep Time 5 mins

Cook Time 10 mins

Rest Time 10 mins

Total Time 25 mins

Cooking Method: easy

Cuisine: American

Courses: Entrees, Grilling, Main Course

Servings: 3

Description

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.

Ingredients

2 tbsp canola oil
1 18 oz. cowboy-cut rib eye steak at room temperature
kosher salt
coarsely ground black pepper
2 tbsp garlic-herb cannabutter (or plain cannabutter)

Instructions

1
Preheat Oven
Preheat the oven & a 12-inch cast iron skillet, or equivalent oven-proof pan, to 500 °F.
2
Brush Steak
Brush steak with oil, and season with salt & pepper, according to taste.
3
Wear Oven Mitt and Remove Skillet
Wear an oven mitt, and carefully remove the skillet from the oven, placing it over high heat.
4
Place Steak in Pan
Place steak in the pan, and cook for 1 min, flip it, and cook the other side for 1 more min. Carefully, flip the steak and put the pan back in the oven 3 min, flip again for an additional 3 min, or until instant-read thermometer reads 140 °F.
5
Remove Steak From Oven
Remove the steak from the oven, and wrap in aluminium foil. Let rest for 10 min.
6
Slice Meat Off Bone
Slice meat off bone and cut it into thick slices. Top it with garlic-herb cannabutter (or plain canna-butter). Enjoy!