The official steak of the Atlanta Braves…
I read an article about an Australian Trumpista known for his black pill views and love of Tomahawk Steaks.
I love a good steak. I have travelled to some of the places where they do it best, where I happily ate steak twice a day for over a week. I love cooking steak. And I love eating it. And I eat a lot of steak. The bits on the bones are sometimes the best part - primal and perfect. 
But I hadn’t heard of Tomahawks, which seem understated in Canada. Looking at this thread, still seems to be a thing. Am I right it’s just ribeye with the big boy bones removed for easier consumption? Do they cut it up into little squares free of charge, or douse it in McRib sauce for the demanding consumer? Can you get it with orange drink and a side of boxed macaroni and cheese?
Just the opposite: It’s a ribeye with extra bone. The bone is the “handle” of the tomahawk, and the meat is the “blade”.
As @Chronos noted…it is a steak with a long bone attached. Named so because it vaguely has the shape of a tomahawk (native American weapon…akin to a hatchet).
It is also, in all the ones I have seen, a rather thick seat.
I have had one, and yes, it is just a rather tasty rib steak.
I’m not sure why you are infantilizing it. It’s a very good cut of meat. I don’t usually order it because it’s too big for me.
My dogs demand I get a tomahawk steak and cut the bone for them.
I’ve seen them in stores, and agree, just a fancy, extra thick ribeye with a silly excess of bone, normally sold at a hefty premium.
It’s like all the silly isekai protagonists that have spasms of joy when they see “manga meat” - a cylindrical roast with a bit of bone down the precise center and a bit sticking out at each end.
Visual appeal (for those it appeals too) overwhelming your normal practical nature is not exactly uncommon in food and all other areas of human endeavor however.
-wanders off to grumble about putting gold leaf on a perfectly serviceable cheeseburger and other fads-
I will say there is really something to presentation when it comes to enjoyment of a meal. The tomahawk steak is a cool presentation.
But, no way am I paying the premiums it commands for what amounts to a useless bone sticking out one end. I’ll take the ribeye without the extra bone for half the price every time. If they were the same price (or very close) then sure…the tomahawk steak is a bit more fun.
That said, I 100% agree the gold leaf thing is just not right.
I was wrong in characterizing the tomahawk as a boneless cut. And I don’t mind the showiness of the long bone. But it also doesn’t seem worth paying much extra for that either, unless you make soup or somehow get to eat the bone marrow. Properly served beef bone marrow is unbelievably good, maybe on hot buttered toast. Dogs think so too, and don’t need any embellishments. Not gonna dicker over a few dollars.
But if I pay twice the price for essentially the same meat, no wonder steakhouses love it, as do presumably trendy Trumpistas not too concerned with economics. There is some room for show, I get it. But there is also a reason most restaurants got rid of those 80s yard length pepper grinders.
The above Flintstone reference is clever. I think waiters should be required to say “yabba dabba doo” every time someone orders one.
I believe that’s served with the roast duck.
We visited my half-brother at New Year’s and he and his wife took us out to a fancy restaurant. Both he and I got the tomahawk. That made for a crowded table. It was $90. He (very kindly) paid.
It was however, very good.
But is a 40 ounce tomahawk is the same as a 20 ounce ribeye, give or take some number futzing?
Maybe not quite 50/50, but more like 1/3 of the total weight based on my experience.
IMHO (and that’s all it is) you’re not only paying for the excess bone weight (the part in contact with meat is arguably worthwhile for flavor, the rest is just for visual appeal) but you’re also normally paying a large premium for the cut in the first place.
So, let’s say a normal bone in ribeye at Kroger is around $13.99/lb.
The last time (6ish months ago) I saw a tomahawk steak, it was $16.99 a pound. So you were paying a 20-25% premium for the style, while also having a higher percentage of said mass being the bone itself.
I won’t speak for steakhouses, because I don’t go to them anymore unless someone else is paying (true for most restaurants for that matter) but I wouldn’t be surprised to see more of the same.
NOTE - I can’t say for sure the above is an apples to apples comparison, because I didn’t pay much attention to the Tomahawk steak packaging, and can’t say for sure it was the same grade, but I think it was.
But the other problem is that “popular” cuts lile NY Strip, Ribeye, and the rest will periodically go on sale, giving you a more affordable shot at the tasty meat critter. Since tomahawks are normally rare/specialty/grilling season only cuts, they are sold based on rarity, without any noticeable discounts in my experience - unless they’re in the markdown section because they are about to hit the “best by” date.
First saw them for sale at Harris Ranch, I don’t know how long ago. Definitely at least ten years.
They weren’t on the menu, but you could buy them to take home.
This is so weird to me, as I have zero recollection of any of my comments in this thread from six years ago. But I still pretty much agree with them. 
(Most of the time when this happens, my thoughts have changed a little.)
Maybe I’m weird, but that style looks dumb to me. It just makes it look like they trimmed off the rest of a much larger steak. It just look like it would take up extra space when trying to cook it.
Close but not quite. The tomahawk steak is very thick, which is great for those that like their steaks medium rare- rare. (which is the best way, IMHO). If BBQed, the outside with be well, then medium, then medium rare and a rare center,
Yes, the steak is great- no question, but unless for a celebration or a splurge, not worth the Money.
*** Understatement Alert ***
Maybe. I make a lot of mistakes. But I was not wrong in thinking they are selling the sizzle instead of the steak. It’s not like 2” thick ribeye is not a thing, that you are basically buying bone, that the result is only really impressive to fans of the Flintstones or ossuaries, or that you wouldn’t order spare ribs or chicken with extra bone for good reason.
Just wait ‘til you see the chicken wings at this place! They cost a little more, but you don’t get any sauce on your hands! They’re ten dollars a pound. You get three.