Tomahawk: the ribeye with the long bone

A tomahawk is hard to mistake for another steak. Its long bone and large piece of meat resemble a small axe, which explains the name. It is a ribeye with a long rib bone. The exposed bone is cleaned of meat and fat, a technique called frenching that is also used for a rack of lamb. The cut retains ribeye’s marbling and rich beef flavour.

Frenching names a way of preparing the exposed bone. It does not identify French-origin beef or a level of doneness. The tomahawk remains a ribeye cut.