A Tomahawk steak is an incredibly tender and flavor-some cut that is actually a ribeye steak with the long rib bone still attached. This cut derives from American Wagyu cattle giving it the perfect amount of marbling and a rich, concentrated taste. When cooking a Tomahawk steak, it is recommended to leave your bone in to allow the marrow to cook into the meat thus elevating the flavor.
The large bone attached to this steak acts as a natural barrier, slowing the transfer of heat to the meat while cooking. A slower cooking process will prevent the steak from drying out. This will also help the steak to cook more evenly and helps to retain moisture in the meat.
