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$82.99

Tomahawk Steak 45+ Day Dry Aged

Rated 5.0 out of 5
21 Reviews
$82.99 30-34oz

Regular price $82.99

 

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 21 reviews
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Rated 4 out of 5
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21 Reviews
Reviewed by Brian R.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Awesome steak

Treated myself for my birthday and I was not disappointed. Reverse seared and finished on hardwood lump charcoal and it turned out great.

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Rated 5 out of 5
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Reviewed by Mar T.
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I recommend this product
Rated 5 out of 5
Review posted

Delicious

juicy and tasty

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Rated 5 out of 5
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Reviewed by Ralph C.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Amazing steak for 2!!

This steak was roughly 35 ounces and 2 inches thick so be patient when cooking. Seared it at 400 deg. On both sides for 2 mins on the grill. Afterwards, put on low heat and away from flame for about 8-9 mins to cook on both sides. Cool off for 5 mins before eating. Medium rare is my choice and the meat was great. Salt and pepper only! Will buy again!!

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