A thick tomahawk steak is carved out from a frozen ice block and prepped for cooking. The contrast of ice and heat makes for ...

Meatsmith charges around $55 a kilo for a tomahawk, which means they’re $150-odd apiece. It can be double or even pushing triple that in restaurants for a steak you can’t even eat in its entirety.

Chef Mikhail Apelsinov, of Insignia Prime Steak & Sushi, shows News 12's Lily Stolzberg how to make a 40-oz Australian Wagyu Tomahawk rib eye with mashed potatoes and creamed spinach.