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$84.99

Tomahawk Steak 45+ Day Dry Aged

Rated 5.0 out of 5
24 Reviews
$84.99 30-34oz

Regular price $84.99

 

This is the kind of steak you will only find at very high end restaurant. We age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.

Why dry-age? Because it makes meat even more tender and adds a distinct roasted, nutty flavor.

We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.

The Tomahawk is the manliest cut of beef out there, even if in reality its just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive "handle". If you want to impress your friends, co-workers, significant other or just answer to your primal instinct... the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and its also extremely flavorful.

Its heavy steak at 30-34 Ozs, its usually a "steakhouse" steak, meaning its very rare to find it outside of a restaurant.  Its an expensive cut of beef and it takes up a lot of "grill-state" but it looks beautiful.

Source: US MidWest

Grade: USDA Prime | Black Angus Beef | Top 2% of Prime

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, Pan-seared, broiled with kosher salt and cracked black pepper. 

 

 

This is the kind of steak you will only find at very high end restaurant. We age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.

Why dry-age? Because it makes meat even more tender and adds a distinct roasted, nutty flavor.

We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.

The Tomahawk is the manliest cut of beef out there, even if in reality its just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive "handle". If you want to impress your friends, co-workers, significant other or just answer to your primal instinct... the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and its also extremely flavorful.

Its heavy steak at 30-34 Ozs, its usually a "steakhouse" steak, meaning its very rare to find it outside of a restaurant.  Its an expensive cut of beef and it takes up a lot of "grill-state" but it looks beautiful.

Source: US MidWest

Grade: USDA Prime | Black Angus Beef | Top 2% of Prime

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, Pan-seared, broiled with kosher salt and cracked black pepper. 

 

average rating 5.0 out of 5
Based on 24 reviews
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Rated 4 out of 5
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24 Reviews
Reviewed by Frank B.
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I recommend this product
Rated 5 out of 5
Review posted

Tomahawk Steak

Wow, you will not find a better steak both in flavor and quality, I highly recommend this especially when you have a few friends over.

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Rated 5 out of 5
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Reviewed by CHrist K.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

45 Day Dry Aged Tomahawk

Amazing. Incredible flavor . The marble content and dry age flavor was off the charts.

I would order this cut in a heart beat!!!

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Rated 5 out of 5
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Reviewed by Rob O.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

As good a it gets!

Meat and Bone 45 day dry aged Tomahawk + Weber Charcoal Grill = as good as any high end steakhouse! Anything preventing this from being the best steak I've ever had was completely my fault - another 60 seconds on the bare coals would have put it above the best ribeye I've ever had - for three times as much. This is a peak product, and the butter I put on top to finish it with was just slightly more tender then the beef. The filets were even more tender, but only in comparison. The fat on this beast contributed to some of the best bites of meat I've ever eaten.

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Rated 5 out of 5
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