Ribeye steaks are a personal favorite. The tomahawk is top choice for me on the Kamado. It's it arguably the most popular and the best pick for the grill. Pictured on the left are some Tomahawk's I cooked for my birthday, reverse seared for an hour or so to get a subtle smokiness. Unfortunately I don't have a wide variety of options near me when it comes to shopping for great cuts. I hope to help you find some great deals on your next dinner.
Ruth Chris's definition of the Tomahawk.
WHAT IS A TOMAHAWK RIBEYE STEAK?
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, French trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
This gives the steak its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name). It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”
First time cooking a Tomahawk? It's an expensive cut of meat, my recommendation would be to check out the Large French Cut Ribeye it's a fraction of the price of a traditional Tomahawk. It's a traditional French cut and smaller than a Tomahawk but still a great cut and one to practice on before you go for the big boy.
Here are the best prices per lb, sorted by cut and and grade notated.