The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. This ribeye
steak is extra thick – 2 or more inches prime beef with a portion of the rib bone still attached. Each steak is roughly 40 oz. Due to the required size of the meat and the bone, only 2 steaks can be cut from each side of the ribs to make a total of 4 steaks from a whole beef. – Hence the extra cost.
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Bistecca Forentina, fancy sounding title for an Italian steak -over the coals BBQ, can be a quite delicious meal. This can be cooked on the campfire as a favorite cook out or on you home charcoal BBQ or grill. We like to grill. The Italian version cooks the steak roughly 4 inches over the coals. The best Bistecca Forentina is made from the best Italian beef – Chianina beef. This beef comes from huge white oxen raised, near Arezzo in the Val di Chiana. Due to their size a steak from these monoliths can weigh as much as six pounds! This beef has exceptional flavor and unlike so much of European beef is really tender. Here in the states Angus combines excellent taste with tenderness, you would choose the Porterhouse steak.