Grilled Nature’s Fresh tomahawk with charred tomato compote and caper-truffle butter.
The Tomahawk is essentially the same as a Rib Eye Steak on the Bone, except with a thick cut piece of rib eye and a long, frenched bone. It’s a visually impressive steak that commands attention. This baby won’t fit in a pan, so it’s grill all the way, or try a reverse sear.
