Ribeye Tomahawk Steak
Very limited!
✓ An impressive extra large ribeye with its signature long rib bone
✓ Rich marbling and bold, beefy flavor
✓ 100% grass-fed & finished, with no grain
✓ Raised slowly on our regeneratively managed pastures
✓ Dry-aged for deeper flavor and tenderness
Tomahawk Steak
The ultimate ribeye presentation. Made for sharing.
Our Tomahawk is an extra-thick ribeye with its long rib bone attached, bringing rich marbling, deep flavor, and an impressive presentation to the table.
Averaging approximately 2 pounds, this is a substantial steak to share. Actual weight varies, and the long bone is included in the weight. Serve sliced on a platter with your favorite sides for a memorable meal.
A Special Steak Begins Years Before Dinner
Our cattle are raised for more than 36 months, often around 42 months. We give them time to mature, developing deep beef flavor, natural marbling, and a substantial, satisfying texture.
During the grazing season, our cattle move to fresh pasture daily. Diverse grasses and other pasture plants grow on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage sustain them in cooler months.
100% grass-fed and grass-finished. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
Our beef is dry-aged and carefully cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh. This impressive cut reflects the same patient farming as every steak we offer.
Give It an Overnight Dry Brine
- Thaw completely in the refrigerator, unwrap, and pat dry.
- Salt both faces and the meat’s edges evenly. There is no need to salt the exposed bone.
- Place on a rack over a tray and refrigerate uncovered for 12–24 hours.
- Pat away any remaining moisture before cooking. Add pepper or other seasonings without repeating the full salt application.
Allow enough refrigerator space for the long bone. Any longer brining time must remain within the steak’s total refrigerated handling window.
Reverse Sear for a Tomahawk at Least 1½ Inches Thick
Our extra-thick Tomahawk is well suited to this method, but measure the meat’s thickness first. The long bone does not determine cooking time.
- Preheat an oven or smoker to 225–250°F.
- Place the steak on a rack over a tray, or cook over indirect heat in the smoker.
- Check the thickest part of the meat with a thermometer, keeping the probe away from the bone. Begin searing roughly 10–15°F below your intended final temperature.
- Sear over a very hot grill, turning to brown both sides and the fatty edges. Use a skillet only if the meat can sit flat despite the long bone.
- Recheck the center. Finish over indirect heat if needed, then rest for about 10 minutes.
- Cut the meat away from the bone and slice across the grain for serving.
Keep a cooler grill zone available. Ribeye’s marbling can cause flare-ups; move the steak away from sustained flames.
If an individual steak measures under 1½ inches thick, use a direct sear followed by gentler heat as needed.
Dry Aging & Optional Wet Aging
Our beef is already dry-aged before it is cut and packaged. That aging develops flavor and tenderness before the steak reaches your kitchen.
Wet aging is a separate process in which beef stays in its original vacuum packaging under controlled refrigeration. Additional aging is optional, not a required step.
For an especially tender and flavorful steak, we like to wet age it for 21–28 days. Thaw the steak and leave it unopened in its original vacuum-sealed package in a refrigerator maintained at approximately 35°F, flipping the package every few days. After wet aging, you can cook the steak directly or combine wet aging with the dry-brining method below. When properly refrigerated and the vacuum seal remains completely intact, this extra time can produce an outstanding steak.
Doneness & Storage
Common culinary ranges are rare 120–125°F, medium rare 130–135°F, medium 140–145°F, medium well 150–155°F, and well done 160°F or higher. We prefer medium or below for eating quality.
Keep frozen until needed. Allow extra time for this large cut to thaw in the refrigerator at 40°F or colder. Cook within 3–5 days after thawing unless confirmed package-specific instructions say otherwise. Include dry-brining time in that window.