I love cooking Tomahawks. This cut is a bone-in ribeye with the length of the rib bone intact. Some high-end steakhouses and restaurants serve this, carved tableside for two, and charge upwards of $180. I buy mine mostly from Don and Joe’s Butcher in the Pike Place Market. On average they are weighing about 3.5lbs. I prefer to season them with sea salt, and sometimes will use El Gaucho’s Wicked Spice rub which adds a little heat. I cook them to 120 and let them rest, then carve and serve on a platter. A single chop will typically feed 2-3 people.

Mas fuego

Getting the perfect temp