Specialty cut
Tomahawk
The tomahawk steak is a bone-in ribeye, named for its long French-trimmed bone resembling a single-handed axe. Cut from the fore rib with the entire rib bone intact, it is an impressive presentation piece with a high degree of marbling.
Flavour notes
Rich marbling throughout provides a juicy, succulent, and well-flavored steak.
Pairings
- Malbec
- garlic mashed potatoes
- grilled asparagus
How to serve it
Allow to rest at least 10 minutes after cooking to ensure juices redistribute.
On Rumizi menus
Carried by 1 restaurant on Rumizi.
Aggregated anonymously from restaurant menus on Rumizi. Prices vary by venue and market.
Also listed as
Tomahawk
Related cuts
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