The Tomahawk Ribeye 54 OZ

The tomahawk steak is essentially a bone-in ribeye with the full rib bone left on, giving it that signature “axe” look. It’s less about a different cut and more about presentation + thickness + experience.

What makes it a standout

• Same rich flavor as ribeye: Heavy marbling = juicy, buttery
• Bone-in effect: Adds visual appeal and helps retain moisture
• Thick cut: Usually 2"+ → ideal for slow + sear cooking
• Showstopper: Built for entertaining, social media, and premium sales