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3d • Featured Recipes
Tomahawk Steak: The King of the Grill 👑🥩
If you’re looking to make an entrance at your next cook, nothing turns heads like a tomahawk steak. That long, Frenched bone isn’t just for show (okay… it’s mostly for show), but it makes a statement the second it hits the grill. The tomahawk is essentially a bone-in ribeye with the entire rib bone left intact. Same incredible marbling. Same rich, buttery flavor. Just bigger, bolder, and built to impress.
So what makes it different?
- Presentation: That extended bone gives it the “wow” factor. It’s primal. It’s dramatic. It looks like something straight out of a steakhouse commercial.
- Flavor: Because it’s cut from the rib section, you’re getting serious intramuscular marbling. That means tenderness and deep beef flavor.
- Bone-In Advantage: Cooking with the bone can help insulate the meat and contribute to a more even cook.
- Thickness: Tomahawks are typically cut thick—perfect for reverse searing and achieving that edge-to-edge doneness with a killer crust.
This isn’t your Tuesday night steak. This is the steak you cook when you want people talking about it for weeks. If you want to see the best way to prep and cook one, watch our full video here:👉 https://youtu.be/DyTrXSFJ6BA
Now let’s hear it…
Are you team reverse sear or straight-to-the-flame when it comes to a tomahawk?
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Tomahawk Steak: The King of the Grill 👑🥩
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