https://bit.ly/3hGth2o Our friends over at E3 Ranch carry some incredible tomahawk steaks. Check them out here, but hurry, they sell out fast!

This one is all about beef tomahawk steak. Not only do they look good, but they taste great too! And who doesn't like steak with a handle?! Another option is the beef bront rib from the 6th, 7th, and 8th beef ribs. It's not always easy to find beef tomahawks at a meat shop because a lot of places don't have access to the primal cuts to make them.

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So you have your tomahawk steaks, now what? Check out these 2 videos for how to cook a tomahawk steak: Seth also gives a quick overview about his favorite technique at 8:00. Keep in mind, a typical tomahawk steak is about 2.5 inches (6.5cm) thick) So tossing it on a hot grill won't work and you'll ruin an expensive and hard to find cut of meat.

▶️ https://youtu.be/jkejhoC_qVs (Grilled tomahawk steaks over an open fire)

▶️ https://youtu.be/MmSKRCb0Gpg (Reverse sear tomahawk steaks on a charcoal grill)

Some other options as you're cutting are beef ribeye steaks or a rib roast, some people will call the tomahawk steak a tomahawk ribeye.

Index
1:10 - Start by removing the beef skirt steak.
1:23 - Remove the plate from the beef ribs.
2:49 - How to remove the inner beef rib membrane with a meat hook.
5:50 - Trim out the meat between each rib. There are 7 ribs in a beef tomahawk rib section.

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