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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 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.
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.
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.
I ordered these for a special occasion . They were promptly delivered in non perishable packaging. Excellent quality meat. Great party !
The best I have had.
Man I’m not gonna lie, I’m disappointed. I paid over $140 for what?
The listing says the weight is 30-34 ounces but that’s counting the bone and bag which is total BS. My Tomahawk weighed in at 32 ounces but with that giant bone and vacuum sealed bag it’s probably closer to 18 ounces on a good day. It’s very anorexic looking.
Don’t waste your money on this, you’re overpaying for a small dry aged ribeye and they’re profiting off bone and package weight.
Worth every penny. It’s tender and flavorful. I Sous vide it with garlic and soy sauce at 143F for two hours then sear each side for 3 mins. It’s out of this world.
Absolutely delicious. Very tender and juice with thr perfect amount of fat. Gave my puppy the bone after and he was in doggy bliss for hours. Definitely getting again!
This steak lives up to the hype.
We cooked it on our new cast iron grill plate.
Lightly seasoned with Himalayan pink salt, fresh garlic, cilantro, and red pepper. Cooked it at high heat in the oven and finished it with a nice pan fry to crisp the outside.
The steak @meatnbone is next level along with their elevated service. This is sure to be your new local meeting place for high end cuts and top shelf service.
Troy Ganter
Restaurant Owner @papasrawbar
Entrepreneur @edblife | Eat Drink and Be Local®
We purchased these for a Fathers Day dinner and they did not disappoint. The flavor of the 45 day Prime Rib tomahawk steaks was amazing. So very tender and tasty. Will definitely be purchasing these again. Well worth the money. We prepared them with a reverse searing technique. Thanks for continuing to exceed our expectations with the quality of your meat.
Love the dry aged tomahawk and the elk filet
