Tomahawk Steak Dry Aged

This item MIGHT be delivered frozen for your convenience. Want it never frozen? Let us know.

The Cream of the Crop: 45-65 Day Dry-Aged Tomahawk

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

Dry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor. We only dry-age 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.

What is a Tomahawk Steak?

The Tomahawk is the 'manliest' cut of beef out there, even if in reality it's 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 respond to the call of your primal instinct, the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and it's also extremely flavorful.

It's a heavy steak at 30-34 ounces. The Tomahawk steak is usually a "steakhouse" cut, meaning it's very rare to find it available outside of a restaurant. It's an expensive cut of beef and takes up a lot of "grill-estate" but it looks beautiful.

Sourcing & Quality

• 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.

Frequently Asked Questions

What makes this Tomahawk different from a standard ribeye?

This steak is dry-aged for 45-65 days, a process that concentrates the beef flavor and breaks down muscle fibers for exceptional tenderness. The result is a distinct roasted, nutty flavor profile that you won't find in fresh-cut steaks.

How should I cook a Tomahawk steak?

Because of its thickness (30-34 oz), we recommend grilling or pan-searing over high heat to get a good crust, then finishing it in the oven or using a reverse-sear method to ensure it cooks evenly to your desired doneness (Medium-Rare is recommended).

Is this steak USDA Prime?

Yes. We only dry-age the best USDA Prime Steaks, sourced from the top 2% of Black Angus beef in the US Midwest.

Will this steak arrive fresh or frozen?

This item might be delivered frozen for your convenience. If you prefer it never frozen, please let us know at the time of order.

How many people does one Tomahawk serve?

At 30-34 ounces, a Tomahawk steak is substantial and typically serves 2-3 people, depending on appetites and side dishes.

What does "Frenched" mean?

"Frenched" means the meat and fat have been cleaned off the rib bone, leaving a clean "handle" that makes the steak look dramatic and makes it easier to hold while eating.

How should I store this steak if I'm not cooking it immediately?

If it arrives frozen, keep it in the freezer until you are ready to thaw it. If it arrives fresh, keep it in the coldest part of your refrigerator and cook it within 2-3 days for best quality.

Why is dry-aged beef more expensive?

Dry-aging requires significant time, specialized climate-controlled rooms, and results in moisture loss and trimming. We only select the highest-quality USDA Prime cuts for this process, ensuring a premium eating experience.