Depending on the source, this bone has to be at least five or seven inches long for this cut to qualify as a tomahawk. The bone is French trimmed -- or "Frenched" -- meaning that the exposed part ...

In this steakhouse-worthy dish, chef and TV host Tyler Florence takes a Tomahawk ribeye, an already next-level cut of steak, and takes it one step further with a rich, herby béarnaise sauce.

Receiving the biggest buzz has been a menu item called The Tomahawk Cut. It's a 34-ounce — yes, that's nearly 2 pounds — bone-in ribeye steak, served with sides for $90. While my husband ...

Gov. in talks to change name of this famous steak cut “The Texas House is raising the steaks today, and we have a bone to pick with anyone who disputes that the tomahawk ribeye is the most ...

But tomahawk steak is prime meat, the golden cow of steak cuts. When people try it, they love it, they just don’t love the price. It is the most expensive cut of meat.” The price fluctuates at ...