Frank's Butcher Shop

  Have you ever wanted to serve something that instantly grabs attention the moment it hits the table? The  tomahawk ribeye steak  does exactly that. With its long, dramatic bone and rich marbling, this cut isn’t just food, it’s an experience. And when cooked correctly, it's one of the most satisfying beef experiences you can have. But what exactly is it, why is it different from a standard ribeye, and is it worth the price? This guide answers all of that, so let's get started. What Is a Tomahawk Ribeye Steak? The Beef Tomahawk Steak is a bone-in ribeye cut from the rib primal, the same section between ribs 6 and 12 that produces standard ribeye steaks. What separates it from every other ribeye is the full rib bone left long and frenched: cleaned of fat and meat down to bare bone, typically 6 to 8 inches or longer. The steak itself is cut thick, usually 2 inches or more which means it carries serious weight, often 2 to 2.5 pounds per steak. That thickness is not just for ...