Ribeye steak is essentially a cut of beef ribeye, but cut in a special way. It's located in the middle of the back (from the 6th to the 12th rib).
Its "gigantic" structure: The most distinctive feature of ribeye steak is the long rib bone (about 15-20 cm) that is kept intact, instead of being cut short like regular ribeye. The meat surrounding the bone is the ribeye with its beautiful marbled fat and the succulent rib cap.
The name "Tomahawk": The shape of the cut, with its long protruding bone, resembles a Native American battle axe (Tomahawk). This is the origin of its name, creating an impressive and powerful appearance.
The "King of Steaks" flavor: Thanks to being encased in the long bone, ribeye steak retains its moisture and the natural sweetness released from the bone marrow when cooked. The perfect combination of marbling and bone creates a rich, creamy, and melt-in-your-mouth flavor. Its large size (usually 1kg or more) makes it the centerpiece of elegant parties.
