Tomahawk Steak
Tomahawk steak is essentially a ribeye steak left on the bone, but with a spectacular twist. The dramatic 5-inch to 8-inch rib bone is left entirely intact and French-trimmed (scraped completely clean of fat and meat), giving the steak its iconic axe-like shape.Because it is cut from the rib primal, it boasts the exact same heavy internal marbling and rich core of fat as a standard ribeye. The bone does more than just look incredible—it insulates the meat while cooking, slowing down the temperature rise to ensure an incredibly juicy, tender, and deeply flavourful finish.