What it is
A tomahawk is a ribeye with the entire rib bone left long and frenched clean — five inches of exposed bone that makes it look like an axe. Underneath the theater it is exactly a bone-in ribeye, and it eats like one.
The thickness is the real difference. A tomahawk is typically two inches or more, which makes it a poor candidate for straight grilling and an excellent one for reverse sear.
How to cook it
Low oven at 250°F until fifteen degrees below target, rest, then a hard sear in cast iron or over coals. Budget forty-five minutes to an hour of cook time and don’t try to rush it.
Pull it at
130–135°F See the full doneness chart for every level.
What to look for
One tomahawk feeds two people generously. Check that the bone is cleanly frenched and the eye is well marbled — you’re paying for both the steak and the presentation.
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