Tomahawk (Cowboy Ribeye Steak, Bone-in Steak) is a variety of classic steak which is larger in size and contains more meat beyond the eye. This large steak is cut from the rib section of the cow and has part of bone still attached to it. This bone is cleaned of meat and fat (Frenched). Tomahawk Cowboy Ribeye steak is not as tender as tenderloin, nevertheless, it is more delicious and juicy. Bone-in steak is a wonderful top-of-the-menu cut often served at steak houses and upscale, fine-dining restaurants. Methods of cooking include searing, broiling, grilling, roasting.