THE BASICS & BEYOND
The tomahawk steak is actually a rib-eye steak specifically cut to leave five inches* of rib bone exposed. This “frenched” bone gives the steak its unique look, which resembles a Native American tomahawk. As a bone-in rib-eye offshoot, the ultra-tender tomahawk offers tremendous flavour along with a distinctive, wow-factor presentation.
*4″ in Canada.Schedule A Cutting
Dave Cuntz, Sterling Silver Signature Chef
“I use Sterling Silver because of how it performs. When you want the best beef, you get the best beef.”
If your guests appreciate bone-in steaks such as the t-bone or porterhouse, they’ll love the tomahawk. The large exposed bone makes for a dramatic table presentation and provides an exciting experience for your customers.
Grill / Broil / Smoke / Roast / Sous Vide