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Ruth's Chris Steak House describes Tomahawk as a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb.
A Tomahawk is technically the same steak cut as a ribeye except what differentiates the two is the extended bone which gives the tomahawk its signature flavor and unique look, which resembles a Native American tomahawk axe (hence the name).
The other main distinction is size. The tomahawk is cut according to the thickness of the rib bone, and is generally about 2 inches thick, while typically weighs between 1 to 1.2 kilos.
It is also the main muscle used in T-bone and Porterhouse steaks. This is a key point since these particular muscles aren't utilized as much as others, they are particularly tender and soft.