If ever there was a steak that resembled cave-man food, it would be the tomahawk rib-eye. Also called a cowboy steak, the tomahawk is cut from between the 6th and 12th rib of the beef cow and weighs between 30 and 45 ounces. It's a bone-in rib-eye, and the bone is Frenched to give the steak its distinctive "handle." It's a classic steakhouse splurge.
While a tomahawk steak is one of the more expensive pieces of meat available, it's worth the price. The rib-eye includes some of the most flavorful and tender beef you may ever eat, and the cut is sure to make a big impression.
The tomahawk steak is best pan-seared and then finished in the oven. Just before the steak rests, it is basted with butter, roasted garlic, and fresh thyme to result in a juicy, flavorful, and tender piece of meat.
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