Beef · Rib
Tomahawk Steak
A very thick bone-in ribeye with the whole rib bone left long and frenched. A showpiece steak for sharing.
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| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | tomahawk ribeye, tomahawk chop |
Best ways to cook it
- Grill
- Roast
- Pan-sear
About this cut
What it is and how to use it
The tomahawk is a bone-in ribeye with the entire length of the rib bone left attached, trimmed clean so it looks like an axe handle. It is very thick and large, often enough for two. It has the same marbled, rich taste as any ribeye. Because of its size, it is best cooked slowly first and seared at the end, so the center cooks without scorching the outside.
Cook’s tipUse a meat thermometer. Roast or grill gently to near your target, then sear hard. The safe minimum is 145°F with a three-minute rest.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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