Tomahawk steak is a scotch fillet on the bone,The tomahawk steak is essentially 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. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe. Like it's mate the cattlemans cutlet but it has all the good stuff around it for added flavour This particular cut of steak is also referred to as the "cowboy steak" or a "bone-in ribeye".
These to die for feasts weigh around 100g to 1300g ea.