The tomahawk steak is a deeply marbled ribeye with a long, exposed rib bone. Dry-aging concentrates the natural beef flavor for an unbelievable eating experience. Average weight is 2.5 lbs.
The tomahawk steak is a deeply marbled ribeye with a long, exposed rib bone. Dry-aging concentrates the natural beef flavor for an unbelievable eating experience. Average weight is 2.5 lbs.
Namesake Brand
Cut by Master Butchers
Proprietary Dry-Aged Process
The tomahawk steak is a deeply marbled ribeye with a long, exposed rib bone. Each of our USDA Prime dry-aged tomahawk steaks is hand-cut to a thickness of about two inches. The element of dry-aging makes this exclusive cut an elite steak appropriate for the most exclusive grilling session.
To achieve these extraordinary results, we utilize our partner, Prime Food Distributor, and their proprietary system to control all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment that produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.
Average weight: 2.5 lbs.
The tomahawk steak contains an abundant amount of marbling so it’s best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear on a hot grill or a cast iron skillet creates a flavorful, savory crust.
Tomahawks are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
The tomahawk steak is a deeply marbled ribeye with a long, exposed rib bone. Each of our USDA Prime dry-aged tomahawk steaks is hand-cut to a thickness of about two inches. The element of dry-aging makes this exclusive cut an elite steak appropriate for the most exclusive grilling session.
To achieve these extraordinary results, we utilize our partner, Prime Food Distributor, and their proprietary system to control all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment that produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.
Average weight: 2.5 lbs.
Cooking Tips
The tomahawk steak contains an abundant amount of marbling so it’s best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear on a hot grill or a cast iron skillet creates a flavorful, savory crust.
Tomahawks are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.
Beef Grading
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Rib
This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.
Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.
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Frequently Asked Questions
What is dry-aged beef?
Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
Wet-Aged vs. Dry-Aged
At its most basic, dry-aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Wet-aging involves those same large cuts. They are vacuum-sealed to retain moisture and kept in refrigerators while the enzymes do the tenderizing work.
Cowboy steak vs. tomahawk
A cowboy steak is a bone-in ribeye steak that features a short length of rib bone that’s been cleaned of meat and fat and exposed for presentation purposes in a process called “Frenching.” The tomahawk steak is also a bone-in ribeye steak. However, the Frenched rib bone on a tomahawk is significantly longer than a cowboy steak.
Overall rating: 4.696721 / 5 from 122 reviews.
AI Generated Review Summary
The Dry-Aged Tomahawk steak is celebrated for its outstanding marbling, rich flavor, and exceptional tenderness. Customers praise its quality and unique texture, making it a perfect gift and a top choice for grilling enthusiasts.
"Awesome steaks dried age to perfection and great cuts." — Anonymous
"The texture and taste were awesome." — Benny M.
"Great price and unbelievable flavor and tenderness" — Clay K.
Reviews
wasnt blown away
"wasnt blown away"
— michael p. (3/5)
One of the best steaks
"One of the best steaks I’ve ever eaten. I love ordering from SRF because I know I’m getting true quality from ranchers that CARE. No additives, no fake meat, no hormones. Just REAL, authentic beef straight from the ranch. I will continue to order more tomahawks in the future & I suggest you do the same. Thank you 🙏🏾"
— James W. (5/5)
I was talking to my
"I was talking to my nephew the other day, we were talking steaks. He said he hadn't had a steak in a long time, kind of too expensive. But we bought one anyway. Oh my! It was so tender and the marbling throughout the steak was fantastic. I salted it liberally with lots of fresh ground pepper and I sprinkled on some garlic powder. Threw it on the HOT grill until I got good char and grill marks. Then we put it on the top rack of the grill and dropped the temp. I let it set there for 8min then I turned it over for 8min. I then finished cooking the steak by temp. Steak hits 125 degrees, pull it off the grill, I'm ready! Oh my! this steak was so tender and and and Juicy and the incredible taste of this dry-aged Tomahawk was maddingly delicious and we just loved it and I highly recommend it. Thanks, happy grilling!"
— charles b. (5/5)
THE MEAT WAS GREATBEST EVER
"THE MEAT WAS GREATBEST EVER THANK YOU"
— Angelo M. (5/5)
These steaks were massive in
"These steaks were massive in size. Super tastey and tender! I love the dry aged beef from this company."
— Ted H. (5/5)
This was an exceptional steak.
"This was an exceptional steak. Reverse Sear and you're good to go."
— Michael C. (5/5)
Good cut of meat
"Good cut of meat"
— Peter K. (4/5)
Awesome steak
"Awesome steak"
— Michelle K. (5/5)
We have loved all of
"We have loved all of our purchases from SRF! I have to start with that. Just incredible flavor, texture, and it’s almost like you can’t cook them wrong if you try. Unfortunately we were disappointed in the tomahawk. I didn’t think there was such a thing, but too much fat vs meat on the steak itself. There was a large section of gristle running through as well. I always season my steaks with a decent dose of course Himalayan salt and just a touch of fresh ground pepper. So no deviation there. Even with the aging, I felt the flavor was lack luster. Ultimately I would not purchase it again."
— Kate B. (4/5)
Amazing flavor and awesome presentation
"Amazing flavor and awesome presentation when done cooking."
