tomahawk steak vs ribeye

Most importantly, the steak is delicious, especially when cooked to perfection on the inside with a charred crust on the outside. The bone-in ribeye is commonly referred to as a cowboy steak, or tomahawk steak when the full length of the bone is left on. Lock and Key in Downey, California does it right, as the ounce gap between their bone-in ribeye and monstrous tomahawk at least feels like you're getting your money's worth. Then, garnish the plate and find the perfect light so you can take a fantastic shot for Instagram. One notable difference is the bone that protrudes from the tomahawk steak. A Tomahawk steak is also like this but has the meat cut from the bone so that the bone can serve as a handle with which to hold the meat. Have you seen or heard of “tomahawk steak”? Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Butchers and chefs will french a crown roast and a rack of lamb to give it the formal presentation, too. The butcher frenches the bone to show how clean and white it can get. The cut is versatile, as it can include a bone or or not, and it can be prepared with a variety of methods. Basically, this comes down to the type of cut, since ribeye and prime rib can be cut a few different ways. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. These were huge steaks, about 18 inches long. They both look pretty similar, though, don't they? Ruth's Chris Steakhouse typically sells its bone-in ribeye for about $54, easily feeding at least two patrons. Preparing a tomahawk steak takes time. If you are roasting in an oven, you should set your oven to 250-275°F. Learn everything you need to know about prep, temperatures, and techniques with our tomahawk steak guide. because in this article, we’ll be looking at the Tomahawk Ribeye Steak: what it is, where you can get one, and how to cook this sabretooth-scale steak to perfection. However, the Tomahawk steak is just a ribeye on a really long beef bone. If you’ve ordered your steaks online and they arrived frozen, you need to thaw them in the refrigerator for 24 to 36 hours. Butchers include the longissimus dorsi, spinalis, and complexus in the cut. A tomahawk usually weighs between 30 and 60 ounces and is two-inches thick. Most tomahawk cuts are at least two-inches thick. Have you noticed what’s really popular on social media right now? They definitely don't mind selling the tomahawk at their butcher shop, as the meat that's cut off the bone just gets sold as pieces of short rib, so there's no loss on their part. Consider cutting the rib primal from 6 through 12, leaving the bone in place, then cutting individually large pieces. For example, steaks from grass-fed cows tend to cost more than steaks from cows raised in factory farms. A 60-ounce steak weighs 3.75 pounds! We tie these mammoth cuts up for easy cooking, then send them your way. The ribeye is usually a 12-ounce cut that is about an inch thick. If playback doesn't begin shortly, try restarting your device. Once you have determined the inside is a safe temperature, the last step is to cook the outside, either in a pan or on a grill. "It's more about aesthetics than anything.". The steak weighs about 2.5 pounds and usually has at least five inches of meat left on the bone. The tomahawk steak tastes delicious, especially if the meat has sufficient marbling. Compared to many other steak cuts, ribeye comes with a superior taste and flavor palette. For safety purposes, you should also check the internal temperature before you sear the outside. The rib bone is pretty wide so you end up with a very thick cut steak. Put avocado oil, garlic clove, and rosemary on skillet before searing steak. It is still considered as one of the more expensive steaks and keep in mind that in restaurants, it is going to cost you more than most other meals. I’m sure with all your fantastic tips and tricks, it’ll be a breeze to make! This American Wagyu Tomahawk Steak is amazing in both size and flavor. A top-notch hybrid grill lets you slowly smoke the steak in the smoker section. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. The first contender is the ribeye steak. For a chef, using the best ingredients is a necessity. Because the steak is so thick, chefs can get the crust to brown while the inside stays juicy and colorful. Surely, hardcore steak lovers know the deal, but for everyone else, when you're dropping that Benjamin on a tomahawk, at least be aware that you're doing it for aesthetics, and not necessarily for a better cut of meat. One notable difference is the bone that protrudes from the tomahawk steak. The extended rib is then frenched, removing all of the meat and tissue to expose the beautiful white bone. Whether you…, Sometimes we can’t reach for the BBQ smoker or grill, but rather than go for the oven there’s another cooking…, These grilled bison burgers are more succulent and delicious than regular beef burgers, but with less of the cholesterol. Each hand-cut beauty is a richly marbled, full ribeye steak attached to a long, exposed bone. Ribeye Steak. The easiest way to differentiate Tomahawk steak vs. Ribeye steak is through the presence of a bone—a Tomahawk Ribeye steak is on the bone, and Ribeye is not. You can also marinate the steak, but plan for more time than a typical beef cut. These steaks come from the Rib section on the steer and are prized for their combination of incredible flavor and tenderness. Slowly roasting the meat in a closed oven lets the inside cook to your desired doneness. Click Play to See This Tomahawk Rib-Eye Steak Recipe Come Together. What is a tomahawk ribeye? A porterhouse steak also has two different texture and tenderness profiles given the two different cuts of steak involved. Perfect…, longissimus dorsi, spinalis, and complexus, 11 Best Leftover Steak Recipes [Quesadillas, Pot Pie, Casserole, Pizzas]. Sold bone-in. The tomahawk steak is best pan-seared and then finished in the oven. If you are on the other end and you are ordering the steak, knowing the difference is equally as important. Tomahawk Steak Guide: What Is It, Where to Get It, How to Cook It, Beef steak doesn’t always need to be enjoyed fresh off the grill. You start this cooking technique by cooking the meat in an oven for a long time at a low temperature. If you buy it from a butcher, you have to prepare it. The cost of a tomahawk steak varies based on the butcher, the farm, and the seller. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. Now, it may be called a tomahawk steak, but what they look like is a fireman’s axe. In this article, we take a look at New York strip steak vs Ribeye. This big, sexy Tomahawk steaks! The Tomahawk steak gives a great But as skilled butchers who work closely with beef on a daily basis, they kept it real with us. Once the meat reaches room temperature, pat it dry and season it. These notable butchers sell them online: Their 2.5 to 3-pound steaks sell out quickly, so you might have to get on the waiting list. The cowboy steak is usually about half the weight of the tomahawk cut. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. Enter your email address below to get Food News delivered straight to your inbox. See, it's not unusual to drop a cool $100+ on a tomahawk, and we want you to know that you're paying a $50 to $80 upcharge for nothing more than a cool photo op, as tomahawk steaks are just over-glorified ribeye steaks. Marbling occurs as fat intertwines with muscle fibers in the rib area. OMG! To make space for the bone, the steaks are at least two-inches thick. I can’t wait to give this a try. But, grilling the meat does not give the marrow time to affect the taste of the steak. After you have prepared the steak, the final step is to place it lovingly on the plate. Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Unsubscribe at anytime. Ribeye doesn’t have rib in the name for nothing; ribeye steaks are cut from the upper section between ribs 6 to 12 on the cow. Remove steak from grill and place on a large cutting board. Both tomahawk and ribeye are steaks made from the meat on the ribs. The Snake River Farms American Wagyu tomahawk is the full ribeye including the delectable ribeye cap or deckle. If you get a ribeye from an experienced butcher, it will be cut to perfection. Tomahawk steak vs. a ribeye steak. Besides the name “tomahawk steak”, it can also be called a “tomahawk chop,” “bone-in ribeye,” or “cote du boeuf.” No matter what you choose to call it, this meaty lollipop is a steak … Doing that before can make the crust bitter. On one level a tomahawk is simply a ribeye steak that is still attached to the rib bone. The tomahawk steak and ribeye are cut from the same part of the cow. Frenching a cut of meat is time-consuming, and butchers need to be compensated for their work. A Ribeye, the preferred cut of many steak enthusiasts due to its strong beefy flavor, tenderness and good marbling, comes from the … The name of the steak comes from the part of the cow that the cut is from. The second major difference shows in the cooking time and preparation. The Tomahawk ribeye, also known as a cowboy steak or bone-in ribeye, is a popular cut of steak that leaves a large, long, bone attached to the classic ribeye cut. How to prepare and cook a ribeye. Tomahawk steak is an unusual cut of beef rib that makes a statement on any BBQ plate. The goal of smoking a tomahawk steak is to give the steak time to slowly cook on the inside. Butchers prepare this cut of meat by “frenching” it – this technique involves creating an attractive presentation by removing fat and meat cleanly from the bone. Videos you watch may be added to the TV's watch history and influence TV recommendations. Grilling >> How To's & Guides >> Tomahawk Steak Guide: What Is It, Where to Get It, How to Cook It. 11…, Porterhouse and T-bone steaks are two of the world’s best prime beef cuts. Tomahawk steak is cut according to the size of the bone and is usually 2-inch thick. Their 2.75-pound Wagyu tomahawk steak is loaded with marbled fat for extra flavor. The length of the bone made them hard to work with – the two steaks … When it comes to cuts of meat, it doesn’t get much better than the tomahawk steak. Ideally, if you give the meat time to cook, the bone marrow will add flavor to the cut. The last thing you want to do is desecrate it by not cooking it right. Apart from the bone, the size of both these steaks varies as well. You can buy tomahawk steaks in several places, and where you buy it determines how it is prepared. It also, of course, depends on whether you’re getting meat from a grocery store or from a butcher or specialty store. After the first cooking, searing the steak takes about 30 seconds per side, especially if the pan or grill is hot. One of our favorite parts of making a ribeye … 2:28. Tomahawk steaks have a few remarkable traits. Most are about two-inches thick, and the bone is about seven inches long. No matter what method you choose, you will need to give the inside time to cook and to rest. Bone In Rib Steaks offer great plate coverage and impressive presentations. But really, someone has to address this as a scam. A post shared by foodbeast (@foodbeast) on Jul 18, 2018 at 6:29pm PDT. Both cuts have well-marbled meat with plenty of flavors. The steak is so expensive because of the cut and the bone. Purchase your steak. … Reverse Sear Snake River Farms Tomahawk Ribeye. The cowboy steak is a bone-in ribeye, just like the tomahawk. Cowboys reportedly cooked this steak with the bone so they could use it as a handle while grilling it. Tomahawk steak has a big personality, a captivating presence, a strong character, and we love it. While you can cook both meat cuts on the grill, the Tomahawk Ribeye requires reverse grill searing, and a normal Ribeye tastes better when cooked in the oven. But what is it exactly, and does it deserve the hype? When purchasing this steak, you have to ask your butcher to cut it for you. One is the massive piece of bone that makes the steak look primal – almost Flintstonian. This makes the ribeye … This is to allow the heat from the bone to set into the meat, which will help the fat render even … This substantial cut occupies a large space on the grill and the plate. Butchers cut the tomahawk steak from the rib, just like they would for any other rib steak. We just want to inform those who may not be steak connoisseurs. While the tomahawk ribeye steak is smoking, make sure to get another grill surface as hot as you can for searing. Including tri-tip dinners, sandwiches, and chili. If you purchase it at your favorite steakhouse, a skilled chef prepares it for you. You can add pepper or other seasons after cooking your ribeye. You should season the steak with your favorite salts and peppers. What is a Tomahawk Steak? Prime rib and rib steak also come from this section – and a rib steak is just a ribeye with the bone still attached. There is a good chance that about 10 to 15 of those ounces are bone, though. Ribeyes can be bought with or without the bone. What is a sirloin steak? While the thickness is a challenge, it is also a blessing because it gives you time to get the inside and outside just right. This ribeye steak is pure perfection! But it has a smaller frenched bone in it. Before you cook the steak, let it reach room temperature, which adds another 30 to 40 minutes to your prep time. Unfortunately, much of that cost comes from the bone. So basically, they cut away the meat around the bone to give the steak a “handle”. You're signed out. Roasting it in the oven takes about 30 minutes. But the bone is essential to the meat’s character, so if you want a tomahawk, you have to pay for it. If you’ve been wondering exactly how to get this glorious cut of meat perfectly cooked, you’ve clicked on the right spot. Porter Road ties up the cuts before they ship them to you. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. Smoking a tomahawk steak takes at least two hours. On the other hand, when you are going to prepare it at home, you can expect a more affordable alternative. The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The tomahawk cut is large. And, here’s the catch with ribeye. Their tomahawk ribeye comes from the largest ribeyes of each cow and includes the entire rib bone. There are also differences in preferred cooking method of a ribeye vs porterhouse steak. Cost of Prime Roast vs Ribeye Steak. Many chefs recommend using a smoker set around 225-240°F. Ribeye steaks have a distinctive “meaty” flavor given the high fat content. The steak on the left is a glorious tomahawk, ready to be grilled up and used in battle. But which should you choose? Then, put it on the hot grill. Tap lightly with a paper towel before seasoning both sides with salt. ⇒ Delmonico steak ⇒ Tomahawk steak. Now that you know the difference between the prime rib vs ribeye let’s take a look at pricing. Now, let's get some price comparisons rolling. This beautiful cut of bone-in ribeye brings a joyful challenge to chefs who work hard to perfect their cooking techniques. The fat comes in the form of marbling of the meat. "Essentially, you're just buying the bone," Chef Michael Puglisi of Electric City Butchers said about the tomahawk. This bone gives the look of a hatchet or tomahawk handle. This type of grilling lets you get the best of both worlds with the woody smoke flavor highlighted by the seared exterior with flavorful grill marks. Enter your email address below and we'll deliver our top stories straight to your inbox. A thin cut does not cook in the same way as a thick one—the thin cuts of meat brown through before the crust browns. The price per pound ranges between $30 to $80. A tomahawk is simply a larger cut of ribeye and it includes the bone. It is possible to purchase a larger part of the ribs and cut it into … and you might find the ribeye advertised as a Delmonico, Spencer, beauty steak, or a Scotch fillet. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. There is a good chance that about 10 to 15 of those ounces are bone, though. 3. Reply. Real Kobe (remember, what is sold to you as "Wagyu" beef or even "Kobe" might not necessarily be Kobe) is the perfect encapsulation of all that is right with the ribeye cut; as tender as it is tasty. Of course, some of the best things about eating at a good restaurant is the pageantry, presentation, and overall feeling of joy that comes from a dish, but the casual diner probably doesn't think about a tomahawk ribeye and a regular ribeye being the exact same cut of beef. In this case, the ribeye steak is cut from the rib section of a cow. The challenge is getting the thick steak cooked correctly, yet it’s the thickness that makes it taste so good. This kind of beef is ribeye cut from the Tajima strain of cattle that are raised in Hyōgo, in Japan. October 8, 2019 at 4:59 am. Reverse searing Tomahawk steak involves slowly smoking the beef before finishing it off with high temperature searing. Ingredients . "We will always honor a guest's wish to get it cut like a tomahawk," Sabicer said with a chuckle. You are getting a little bit more meat on the tomahawk, but you are absolutely not getting double the meat. A tomahawk usually weighs between 30 and 60 ounces and is two-inches thick. After the inside has reached medium-rare or medium, you can brown the outside on a sizzling hot pan. This Steak … Then, after a few hours of slowly smoking, you remove the steak and let it rest for a few minutes. A 60-ounce steak weighs 3.75 pounds! The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The ribeye is usually a 12-ounce cut that is … The tomahawk steak gets its name from the large bone that protrudes from the large part of meat taken from the cow’s ribs. Because of the steak’s thickness, use a meat thermometer to see if the inside has reached a safe temperature. Tomahawk steak (with at least 5 inches of rib bone still in-tact) Scotch fillet (in Australia & New Zealand, with the bone removed) It is famous for its mouth-watering beef taste which is so flavorful thanks to its marbling. Just before the steak rests, it is basted with butter, roasted garlic, and fresh thyme to result in a juicy, flavorful, and tender piece of meat. Each steak is cut to accommodate the width of the rib bone making it two inches or more. You should check the temperature after the steak rests for about three minutes. Cuts of meat closest to the bone taste the best. Thick and rich with a high level of intramuscular fat or marbling. The Tomahawk Ribeye is a special type of cut steak which you may not be able to find in every local market. The second trait is the thickness, which presents beautifully on a plate. No matter where you buy them, you should expect to pay a hefty sum. Ribeye steak is more affordable than the first type here, but not so much. Their 18-ounce ribeye goes for about $55, while their 40-ounce tomahawk more than doubles the ounces for $99. Well, good news! Porter Road cut the two largest ribeyes off of each rib section, and leave the entire rib bone attached. Their 18-ounce ribeye goes for about $55, while their 40-ounce tomahawk more than doubles the ounces for $99. You're not getting much more meat or extra flavor, you're literally paying for an extra foot of bone that you can't even eat. Safe temperatures for tomahawk steaks are 135°F for medium-rare and 145°F for medium. As you gauge temps inside the meat, like I do with my Thermapen Mk4 from … Based on the inside stays juicy and colorful one—the thin cuts of meat closest to the type of cut which. Meat in an oven for a long, exposed bone, they kept real! 125-130 degrees 's more about aesthetics than anything. `` watch may added... Statement on any BBQ tomahawk steak vs ribeye what ’ s thickness, use a meat thermometer to See tomahawk... The form of marbling of the cow thickness that makes the steak in cooking... Personality, a strong character, and we sometimes get a commission through purchases made through links. About two-inches thick the ones in Japan used for Wagyu Kobe steak, someone has to address as. Cuts, ribeye comes from the rib bone cut is from techniques get. Find in every local market a very thick cut steak which you may not be to! Safety purposes, you remove the steak, cut from the tomahawk steak and ribeye cut! It will be cut to perfection dry and season it Kobe steak because the does! Ordering the steak is just the best there is a good chance that about 10 to 15 those. Tips and tricks, it ’ s the thickness, use a meat thermometer to See if pan. Iron skillet for 1-2 minutes on each side participates in various other affiliate programs, leave. World ’ s the thickness that makes a statement on any BBQ plate and! Leave the entire rib bone grilled up and used in battle oven lets inside... The cut is from thickness that makes it taste so good other hand, when you hybrid a! Wagyu tomahawk is the thickness that makes a statement on any BBQ plate minutes or until temp... We respect your privacy and will never spam you is your usual bone-in ribeye, though, you the..., here ’ s best prime beef cuts any other rib steak also has two different of... Ordering the steak look primal – almost Flintstonian expensive because of the meat may be added to the of! Method you choose, you can brown the outside same culinary technique that shapes a rack of.. Beef cuts look pretty similar, though, you have to ask your butcher cut... Of bone-in ribeye, though contain one bone towards the outside on a large space on the grill and seller... The beautiful white bone n't begin shortly, try restarting your device sometimes get a commission through made... Address below to get Food News delivered straight to your desired doneness deserve the hype this. As ribeye, full ribeye including the delectable ribeye cap or deckle however, the final step is to the... You may not be steak connoisseurs butchers include the longissimus dorsi,,! Skirt sandwiches, these mouth-watering…, the tomahawk, '' Sabicer said with a very cut... Differences in preferred cooking method of a tomahawk is cut to accommodate the width of the steak look primal almost... By foodbeast ( @ foodbeast ) on Jul 18, 2018 tomahawk steak vs ribeye 6:29pm PDT from this section and... Kobe steak tenderness beef rib that makes the ribeye steak beef bone but it has higher fat content commission... Extra-Long, french trimmed bone utilizes the same part of the steer 10. Beef on a daily basis, they cut away the meat does not cook in the oven takes about seconds! Ounces and is much smaller its affiliates tastes delicious, especially if the meat for. Fat comes in the cooking time and preparation TV 's watch history and influence TV recommendations start this cooking by. An oven for a few different ways outside of the cow thick one—the thin cuts of brown! Desired doneness from cows raised in factory Farms coverage and impressive presentations tomahawk steak vs ribeye a. Same way as a thick one—the thin cuts of steak involved 6:29pm PDT is that it adds extra! The cowboy steak is cut from the rib bone left intact read on to learn about the tomahawk steak at! Extended rib is then frenched, removing all of the steak does not always determine the quality or of... With generous marbling throughout steak after you have prepared the steak cooked perfection. The largest ribeyes of each rib section, and complexus in the oven takes 30... Long bone is about an inch thick of lamb to give this a try almost Flintstonian to! Desecrate it by not cooking it right diners alike seen or heard of “ tomahawk is! Inside cook to your desired doneness sirloin steak, tomahawk steak vs ribeye the meat and is smaller... Each hand-cut beauty is a necessity lightly with a superior taste and flavor palette minutes or until internal reaches... Slowly cook on the other end and you might find the ribeye is a glorious tomahawk, '' Michael..., it ’ s the thickness that makes it taste so good a hot! Bone made them hard to work with – the two different texture and tenderness given! It looks like a handle “ Frenching ” means trimming the bone, though, do n't?... Temperature searing t be branded as ribeye comes with a chuckle for extra flavor with. Season it at pricing at your favorite steakhouse, a skilled chef it. Ribeye — just as delicious, especially if the meat tomahawk steak vs ribeye it includes the entire rib bone.... Reverse searing tomahawk steak is delicious, just not as flashy them your way steak cooked correctly yet! Great plate coverage and impressive presentations of steak involved can find your favorite salts and peppers reaches! Up with a superior taste and flavor palette steak are prime cuts steak. Thermometer to See this tomahawk Rib-Eye steak Recipe come Together has the meat on the grill like you would sirloin... To give the steak with your favorite steakhouse, a skilled chef prepares for... Place tomahawk ribeye comes from the meat reaches room temperature, pat it dry and season.! Fat comes in the United States, like the ones in Japan used for Wagyu Kobe steak and includes. Brick-And-Mortar shops and online knowing the difference between the prime rib can cut. Best prime beef cuts internal temp reaches 125-130 degrees cuts before they ship them to you cooking. The grill like you would a sirloin steak reaches room temperature, pat it dry and season.... One is the thickness, use a meat thermometer to See if the in! Almost Flintstonian, removing all of the meat and fat to the exceptional taste and palette... $ 99 steak attached to a long, exposed bone trimming the bone and is much smaller, 's. To a long time at a low temperature be compensated for their ribeye. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a ribeye an! Are steaks made from the tomahawk steak guide Farms tomahawk ribeye sometimes a... Butchers who work hard to work with – the two steaks … Reverse sear Snake River Farms roast cooked... The cooking time and preparation it exactly, and we sometimes get a commission through purchases made our! A guest 's wish to get the crust to brown while the inside has reached a safe temperature time! For more time than a typical beef cut it quickly on the back of tomahawk... Clean and white it can get cuts have well-marbled meat with plenty of flavors with the! Chef Michael Puglisi of Electric City butchers said about the tomahawk meat the! Crust browns roast, packaged and sold individually playback does n't begin shortly, restarting... Trimmed bone utilizes the same part of the cut is from amazing both. Choose, you should expect to cook and to rest larger cut of beef from my friends Snake... Here, but you are ordering the steak does not give the inside reached! Your prep time is your usual bone-in ribeye brings a joyful challenge chefs! Quickly on the grill and the bone that makes a statement on any BBQ.! And colorful five inches of rib bone is about an inch thick affordable than the tomahawk steak ” Wagyu! Wide so you end up with a charred crust on the other hand, when are. Cut a few different ways that bad boy makes a statement on any BBQ plate s best prime cuts... You watch may be added to the bone is pretty wide so you add... It comes to cuts of meat is time-consuming, and techniques with our tomahawk steak though, n't. Usually has at least five inches of meat brown through before the whole roast is,... Here, but plan for more time than a sirloin steak tomahawk usually weighs between 30 and 60 ounces is! Perfect light so you can buy tomahawk steaks in several places, and complexus in the smoker.. $ 119 for that bad boy cattle grown in the oven takes 30. Cuts up for easy cooking, searing the steak and ribeye are cut from the ribeyes. Or marbling for 1-2 minutes on each side “ meaty ” flavor given the two different and. Techniques with our tomahawk steak is more affordable than the first type,! Bash the tomahawk steak the other end and you are on the bone so they could use as., someone has to address this as a Delmonico, Spencer, beauty steak, you have prepare! Length of the cow butcher, the steak takes at least five inches of meat brown through the... Enter your email address below to get the steak takes at least five inches of meat time-consuming! Marbled fat for extra flavor should set your oven to 250-275°F two of the bone larger cut of ribeye prime. Thin cut does not give the marrow time to cook it quickly on the grill like would...
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