Tomahawk Ribeye

This lesser-known option is a bone-in-ribeye steak that has a cut leaving at least 5 inches of the rib bone attached. Why care? That extra-long, trimmed bone — called “Frenching” — means it’s a cut that trims the bone of meat and fat to the point where it looks like a handle to create a greater taste. The tomahawk has more marbling, which also means more fat and thus a more intense flavor.