Tomahawk Steak in Arlington, TX

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The name on the menu

Mercury does not print the word tomahawk. The menu calls this steak the 27 oz Wagyu Long Bone Ribeye and labels it the restaurant’s signature most flavorful cut. The two names describe the same thing: a bone-in ribeye where the rib bone is left long and frenched clean, so the steak looks like the tool it is nicknamed for. When you ask your server for the tomahawk, they will know what you mean, but the ticket will read Long Bone Ribeye.

What sets Mercury’s version apart from most long-bone steaks in Tarrant County is the beef. This one is Wagyu, which is why it is priced at $210 rather than the $90 of the standard Bone-In Ribeye on the same menu.

What arrives at the table

The plate carries the steak, a pile of crispy onion strings and Dijon butter. Nothing else, which is deliberate. The onion strings are there to be eaten with the fat cap, and the mustard butter cuts the richness the way it does on the smaller Bone-In Ribeye. Sides are ordered separately and shared, and most tables of two take two of them.

Because the bone accounts for part of the 27 oz, the eating portion is closer to what two hungry guests would order as individual ribeyes. That is the arithmetic that makes it a steak for two. It is also the reason the kitchen cooks it differently from a single-portion ribeye: a cut this thick needs a longer rest after the grill, so expect it to take longer than the other steaks at the table and order starters to cover the gap.

Sharing it without the split plate fee confusion

The menu carries a $25 split plate fee on composed entrées. The Long Bone Ribeye is one steak, and it is meant to be carved and shared, so ask your server how the fee applies when you order for two rather than assuming either way. What you can plan on is the rest of the table: shareable sides are priced from $11 to $18, and two of them cover two people.

For three or four guests, the long bone works as the shared centerpiece with one or two individual plates alongside, such as the 6 oz Center-Cut Filet Mignon at $62 for a guest who wants a leaner cut. The steak for two page walks through the two large-format cuts, this one and the 36 oz porterhouse, and how couples order them.

Sides and sauces for a long bone

The steak has enough fat that cream sauces are unnecessary. Chimichurri, $4, is the sauce regulars order with it, and the Sauce Flight at $9 puts Rye Whiskey Cream, Demi-Glace and Béarnaise on the table for guests who want to compare. Skip the rubs; the crust on a Wagyu ribeye is the point, and the Espresso Rub or Cajun Sear at $3 are better spent on the standard Bone-In Ribeye.

Sides that hold their own next to 27 oz of beef: Au Gratin Potatoes at $16 (they contain bacon), Burgundy Mushrooms at $15, Creamed Spinach at $16 and Grilled Asparagus at $18 for something green. Whipped Potatoes at $14 are the quiet option. Every enhancement and side on the list is priced on the menu page.

When to order it

Guests order the long bone for a reason: a birthday, a deal closed, a parent visiting. It is a steak that arrives on the bone to be carved and shared, in a room with a curved window wall looking over the Entertainment District, and on a Friday in September the sun sets over AT&T Stadium at about 7:35 PM, which is a good time for the plate to land.

It also suits a group dinner in the Boardroom, the private room that seats 8 to 20 at a single long table, where one or two long bones become the shared centerpiece of a set menu. Private dining menus can be tailored, and requests through the event inquiry form are answered within 48 hours. For a table of two, reserve early on weekends; Saturday service begins at 4 PM and runs to 10 PM, and the restaurant is closed Sunday.