The giant Tomahawk Steak is one of the most visually impressive cuts of meat that money can buy. It's carved from the beef rib which is the same primal section as any other ribeye. It’s a very thick steak cut from ribs 6-12 on the rib primal with the extra-long rib bone left intact. Due to the impressive size, one may ask how to cook a tomahawk steak? There are many options such as reverse sear, cast iron skillet or some may recommend that you sear your tomahawk and then place it on a baking sheet for the oven treatment. The options are endless.

We recommend that you use your charcoal grill or smoker to hang this masterpiece. There’s nothing more badass than drilling a hole in the end of the bone and pull a hook through so the cut of meat can be hung in the center of action in your preferred drum smoker or barrel cooker. It’s an experience in itself to watch the smoke surround the steak with the unique 360º all-around heat dynamic technology.

For best results, make sure the tomahawk steak is at room temperature before you start cooking. It’s never a bad idea to invest in a meat thermometer to make sure you pull it at perfect medium rare. It will come out smoking hot when the steak reaches its ideal internal temperature (we recommend 125º) so set time aside to let the steaks rest before serving to keep the juices in the meat.