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Sometimes, you just want need a bible-thick juicy steak, an Instagram-worthy, awe-inspiring hunk of meat sizzling hot off the grill. Especially this year. Our unanimous choice? A beef tomahawk.
What is it? It’s a 2-inch-thick rib-eye on a dramatic-looking bone—usually 7 inches long or more—that’s been cleaned of fat and meat. (The proper term is “Frenching.) The steak takes its name from its strong resemblance (with the bone attached) to a tomahawk ax. It includes two of our favorite cuts of beef—the longissimus dorsi and spinalis.
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