Long-bone ribeye · The showpiece — from the Rib primal.
A ribeye left on a full frenched rib bone, the tomahawk is pure theater — a 2.5 to 3.5 pound sharing steak that arrives at the table looking like something from a feast. Underneath the presentation it eats exactly like the superb bone-in ribeye it is.
What It's Called
United States: Tomahawk steak, Long-bone ribeye, Cowboy chop
Australia: Tomahawk, OP rib (long bone)
United Kingdom: Tomahawk, Rib of beef (single bone)
How to Cook It
Reverse-sear: Essential at this thickness — oven or smoker first, sear last.
Grill (two-zone): Indirect until 110–115°F, finish over the flame.
Carve tableside: Slice off the bone, fan, serve with the bone on the board.