Tomahawk Rib Eye Steak is where the rib bone is left on and it is “frenched” which means cleaning the meat off of the rib bone and leaving the Rib Eye intact on the bone resulting in the rib bone being the “handle” and the Rib Eye meat being the head of the Tomahawk.
And then of course they jack the price up to 2x what they charge for a boneless Rib Eye Steak.
Hahaha...
At least 3X around here. Never a good choice on ANY menu.
It’s for the rubes, whales and don’t-knows.