The Cut: It is cut from the fore-rib (ribs 6 through 8) and usually measures 2 inches (5 cm) or more in thickness, typically weighing between 1.4 kg and 2.1 kg (3 to 4.5 lbs), serving 2 to 4 people

How to Cook a Tomahawk

• Thaw & Season: Defrost in the refrigerator for 24–48 hours if frozen, then season generously with coarse salt and black pepper.

• Reverse Sear (Recommended for thick cuts):
  • Cook indirectly in an oven or smoker set to 225°F–275°F (107°C–135°C) until the internal temperature reaches about 115°F–120°F (46°C–49°C).
  • Sear over a very high-heat grill, cast-iron skillet, or soapstone (approx. 500°F–600°F+) for 60 to 90 seconds per side to build a heavy crust. 

• Rest: Remove from heat and rest for 10 to 15 minutes before slicing along the bone and carving the rib-eye cap