"Let's say we have shallots in the rum butter," the chef explains. "We chop that down, and then we deglaze the pan with rum. We deglaze that, then we let that cool, and mix it with butter." When using your rum butter on a tomahawk steak, you could also add a little marrow to it as well. Then, grill the tomahawk and let it rest.
It's essentially three steaks together that haven't been separated. You might call it a prime rib roast at that point. They have even offered a 160 ounce extreme cut before. That's too much steak for the average person, so if you want something more manageable yet still intense, you may want to try ordering a tomahawk steak at your local Texas Roadhouse.