About this cut:
These extraordinary steaks are hand-selected by our butchers for exquisite marbling and cut to impress. The feather bone has been removed, and the rib bone is frenched to give you a classic "Cowboy" or "Tomahawk" ribsteak that looks as amazing as it tastes. Cut 2" thick, they present beautifully and can be served at an upscale affair or as a quiet dinner for two. No need to wait for a celebration - these steaks are a special occasion in themselves.
Other names for this cut: Tomahawk steak, Bone-in Ribeye, Rib Steak
Basic Cooking Technique:
Sear over high heat on a grill, then finish using indirect heat. May also be broiled. Tent with foil and let rest for 10 minutes before slicing and serving.
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