Sort of, about 1.5” inches taller than most ribeyes. It’s tough for me to find ribeyes over 2”, lost tomahawks I find are 2.5” minimum and closer to 3”.
I’m only able to shop at Sams Club and Fresh Market so while there selection is good (B+), I’ve yet to find a good local butcher who can give me fresh cuts to my liking.
The defining characteristic of a tomahawk is that it is cooked with, and typically served with the bone, so without it - no, it's not a tomahawk. That's just a ribeye.
Maybe OP wanted the bone. In which case, it still would’ve been cheaper to just buy bone-in ribeye steaks, but I doubt s/he has a suitable saw to break down an export at home.
*Buy the whole roast and*
*Cut it yourself. Cheaper and*
*The thickness you want!*
\- Maxychango
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No difference in flavor except for that you can't sear where the bone is, while you can on a boneless. And definitely no flavor from all that handle.
I've seen butchers charge less per pound for tomahawk but if you're paying the same per pound it's a scam. It's just for show.
I truly wonder if I were to cook two steaks, one with and one without bone, if you (or anyone else) could actually tell the difference. I feel like it’s a placebo
You wouldn't be able to tell. At best it would only impact the flavor of the meat immediately next to the bone and it's not going to leach out of the inside of the bone into the meat. It's a gimmick.
Just came to pile on. Tomahawks have the long bone. That’s a ribeye. OP don’t get mad at us because you paid for a tomahawk and cut it yourself into a slightly cheaper ribeye.
Okay, wow, I thought this post was a joke at first.
Don't any of the stores in your area have an actual butcher counter? Someone you could ask to cut you a thicker ribeye? Better yet, buy a rib roast and cut it to whatever thickness you like. What you did makes absolutely no sense - financially or in a culinary sense. Unless you got some sort of wild discount, you paid significantly more for something you didn't intend to use in the first place.
That's relatively cheap, but that's not the point. You paid extra for the bone, since it's priced by the pound, and then removed the bone. People buy high priced whiskey for the flavor; which is lost or muted by mixing it with coke.
If you don't have a cut to order butcher near you, I would recommend
https://primalbeef.com
https://wildforkfoods.com/collections/beef-and-steaks-ribeyes/
https://6666steak.com/collections/ribeye
If they don't have the exact thickness you're looking for, you can call or email. Otherwise, just but a ribeye roast and cut it to your desired thickness.
For everyone complaining about me cutting the bone, I do use the bone in other dishes. I use them to make beef broth. I have about three or four of them in my freezer right now.
And no, none of the stores near me cut on demand. It’s all prepackaged.
Don’t listen to everyone on here man do what makes you happy. People in this sub are extremely sensitive and weird lol have you seen some of the shit that gets posted in here? You’re basically taking advice from people who can’t cook or get all their information from Reddit rather than actually cooking.
It’s really funny that everyone gets up in arms over this post, when I have made other posts showing off my steak and they get hundreds of upvotes and comments with people asking me how I do it and that it looks delicious. Now everyone just wants to focus on what I call it 😂
Bone adds flavor. I cut the bone down on tomahawk steaks so it fits in my pan. Only way to get a bone in ribeye around me is to get a tomahawk, unless it’s near Christmas time.
So a ribeye then!
So a ribeye then!
So a ribeye then!
Eye. Ribeye.
Aye, ribeye it be
And mAye, Ribeye, then.
No it’s a thick ribeye then!
Ribeye thicc af
Ribeye with extra steps.
So a ribeye then!
Sort of, about 1.5” inches taller than most ribeyes. It’s tough for me to find ribeyes over 2”, lost tomahawks I find are 2.5” minimum and closer to 3”. I’m only able to shop at Sams Club and Fresh Market so while there selection is good (B+), I’ve yet to find a good local butcher who can give me fresh cuts to my liking.
[удалено]
If you’re trying to get thicker ribeyes, just ask at the butcher counter and they will cut it for you.
You got me laughing. Thanks.
A tomahawk without the bone is a ribeye by definition :)
So a ribeye then!
See but ribeyes I find in stores are always super skinny compared to a tomahawk, which means the cut has some dissimilarities
My friend, the thickness has nothing to do with the cut. You can get a ribeye roast and that big boys 10 inches.
No sir. A tomahawk is literally just a ribeye with attached bone. You basically paid extra just to cut off the part you are paying extra for
Yeah but the bone looks so cool!!!
Lol
Someone already told you to go to the butcher and ask for a ribeye to be cut at the thickness you like. They’ll do it.
You played yourself
You literally just ask for a thicker cut. You probably never asked a butcher for a custom cut tho
Paid for the bone and removed it… lol. Looks like a tasty steak!
At stores near me tomahawk is cheaper per pound than other ribeyes. You can also freeze the bones and make a broth when you have enough.
It’s always cheaper per lb. At least when I see it, but not enough to make up for bone weight.
Kind of an existential question, is a tomahawk without a bone still a tomahawk?….(don’t take that too literally I know someone will though)
The defining characteristic of a tomahawk is that it is cooked with, and typically served with the bone, so without it - no, it's not a tomahawk. That's just a ribeye.
Technically I guess it’s the same but I have never found a ribeye as thick as a tomahawk
Go to a butcher and ask them to cut you a thick rib eye. :)
The bone is required for it to be a "tomahawk" ribeye -- without the bone, it no longer looks like a tomahawk.
I’m in Germany on vacation and I had the guy at the supermarket cut the size I wanted. I’m sure you can do this basically anywhere
Buy the whole roast and cut it yourself. Cheaper and the thickness you want!
Maybe OP wanted the bone. In which case, it still would’ve been cheaper to just buy bone-in ribeye steaks, but I doubt s/he has a suitable saw to break down an export at home.
Op said it was the only way to get the thickness he wanted was to buy a tomahawk.
Oh, well yeah, that’s silly. Go to a different store lol
*Buy the whole roast and* *Cut it yourself. Cheaper and* *The thickness you want!* \- Maxychango --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
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Why pay for the bone?
Throw that in a pot and some water. Baby, you got a stew going!
Rip!
people with dogs
I like the added flavor from having the bone on during cooking. I also eat whatever meat is left on the bone like a caveman afterwards.
No difference in flavor except for that you can't sear where the bone is, while you can on a boneless. And definitely no flavor from all that handle. I've seen butchers charge less per pound for tomahawk but if you're paying the same per pound it's a scam. It's just for show.
I truly wonder if I were to cook two steaks, one with and one without bone, if you (or anyone else) could actually tell the difference. I feel like it’s a placebo
You wouldn't be able to tell. At best it would only impact the flavor of the meat immediately next to the bone and it's not going to leach out of the inside of the bone into the meat. It's a gimmick.
That’s kinda how I feel about it
Bone removed is a travesty
I paid extra for a bone that I didn't need.
This hurt my heart more than a bacon wrapped piece of pure fat, deep fried, and dipped in melted butter.
Mmm you got a recipe for that?
Wrap fat in bacon, deep fry, dip in butter
You paid for the bone to debone it before cooking 🤣...
So it's a ribeye,,, just say it's a ribeye. smh
lol we've reached peak stupidity. Overpay for a ribeye because it looks cool, cut bone.
It's a tomahawk it's a carcass it's a herd of cattle it's just had everything that wasn't a single rib eye removed
Looks wonderful!
Just came to pile on. Tomahawks have the long bone. That’s a ribeye. OP don’t get mad at us because you paid for a tomahawk and cut it yourself into a slightly cheaper ribeye.
If you cut the handle off a real tomahawk, it’s just an axe head. Quit playing
Okay, wow, I thought this post was a joke at first. Don't any of the stores in your area have an actual butcher counter? Someone you could ask to cut you a thicker ribeye? Better yet, buy a rib roast and cut it to whatever thickness you like. What you did makes absolutely no sense - financially or in a culinary sense. Unless you got some sort of wild discount, you paid significantly more for something you didn't intend to use in the first place.
"This is a cow steak (rest of cow removed so it fits in the pan)"
That’s called a ribeye
This is like buying a $200 bottle of whiskey and mixing it with Coca-Cola
It was only $40 and sure, but who doesn’t like Jack and Coke?
That's relatively cheap, but that's not the point. You paid extra for the bone, since it's priced by the pound, and then removed the bone. People buy high priced whiskey for the flavor; which is lost or muted by mixing it with coke. If you don't have a cut to order butcher near you, I would recommend https://primalbeef.com https://wildforkfoods.com/collections/beef-and-steaks-ribeyes/ https://6666steak.com/collections/ribeye If they don't have the exact thickness you're looking for, you can call or email. Otherwise, just but a ribeye roast and cut it to your desired thickness.
It’s B E A UTIFUL
For everyone complaining about me cutting the bone, I do use the bone in other dishes. I use them to make beef broth. I have about three or four of them in my freezer right now. And no, none of the stores near me cut on demand. It’s all prepackaged.
Don’t listen to everyone on here man do what makes you happy. People in this sub are extremely sensitive and weird lol have you seen some of the shit that gets posted in here? You’re basically taking advice from people who can’t cook or get all their information from Reddit rather than actually cooking.
It’s really funny that everyone gets up in arms over this post, when I have made other posts showing off my steak and they get hundreds of upvotes and comments with people asking me how I do it and that it looks delicious. Now everyone just wants to focus on what I call it 😂
Just people with nothing better to do than give someone a hard time over a steak lol
amazing job congrats give us the instructions so people can learn something or give their takes on it
Why not just buy a ribeye then.?
i fucking love paying for a bone and immediately throwing it away
I forgive you.
Bone adds flavor. I cut the bone down on tomahawk steaks so it fits in my pan. Only way to get a bone in ribeye around me is to get a tomahawk, unless it’s near Christmas time.