It goes by many names: the tomahawk steak, the cowboy chop or simply, a long bone-in ribeye. You've likely seen this monster cut of meat making the rounds lately. On the menus of better steakhouses and Michelin-rated restaurants. Across the internet and in those cookbooks that are cool enough for your coffee table. They're popping up more and more because, well, they look unique. Their unexpected shape commands attention.

Which is why you might consider these super thick, primal looking steaks the next time you're having people over. Big enough to serve two (and sometimes three or four) people, they certainly make an impression and let's not ignore the fact that they're freaking delicious too. Going thick is always a good idea when grilling beef. And these are always about two inches thick. Why? Because that's how thick the rib bones are.

Now, a few chefs or butchers may claim that the extra length of bone on these steaks will add depth and flavor to the meat, but that's pretty much wishful thinking. While the meat around the bone is tender, juicy and packed with flavor, the long end of the bone is basically there for presentation purposes. And for gnawing on after the meal. Of course, if that's not appealing or you're not looking to impress some carnivores, then a standard (or even boneless) ribeye will do just fine.

But there's no denying these make for great grilling. They just require a little extra attention. Their thick size all but guarantees plenty of tasty, seared crust and a tender, juicy medium-rare center. But it also makes them all too easy to end up with an over-charred exterior and cold, raw middle. And these are too gorgeous and too expensive to screw up. Your best bet, like with all steaks, is to cook it at a low, steady heat before finishing it by searing over a high heat. All you need is some salt and pepper and a grill. Then, simply follow the instructions below.