Tomahawk

It comes from the middle section of the ribeye, between the 6th and 12th ribs, and its defining feature is the rib bone, which can be up to 20 cm long. Its shape resembles a Native American tomahawk—hence the name.

The bone is not just for show—it stabilizes the meat’s structure during cooking and ensures even heat distribution. The dense intramuscular fat marbling melts during grilling, giving the meat exceptional juiciness and depth of flavor.

This is a steak to share—600 g for two, 1000 g for a real feast. Best prepared using the reverse sear method: first, cook slowly in the oven (approx. 52°C inside), then sear vigorously on a very hot grill or cast-iron skillet. Let it rest for at least 10–15 minutes before slicing.

Salt, pepper—and good company.