The tomahawk steak is essentially a special cut ribeye beef steak. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb, which gives the steak its signature flavour and unique look. It is a highly marbled, exquisitely tender and flavorful steak. It is cut from the meat around the main muscle used in T-bone and Porterhouse steaks. It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”
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