Skip the steakhouse and make this at home. Cooking a tomahawk is pretty simple, even though it might seem intimidating. It’s just a thick cut ribeye with the bone still attached. It’s actually easier to cook a thicker cut steak than it is a thin one. They cook slower and are harder to overcook. Keep an eye on the internal temps and pull it off at your desired doneness. I finished this one with a cajun compound butter for a nice savory kick. Comment RECIPE and I’ll send you the full recipe and my tomahawk grilling tips. Cajun rub: tftibbq.shop Knife: montanaknifecompany Temp probe: thermoworks #grillinwithdad #steak #tomahawk #recipe