raw SRF Black® tomahawk steak
raw SRF Black® tomahawk steak
raw SRF Black® tomahawk steak
raw SRF Gold® tomahawk steak
raw SRF Gold® tomahawk steak
two tomahawk cooked on a plate
tomahawk steak SRF and SRF Gold comparison

Wagyu Tomahawk Steak

American Wagyu

$158.00

The SRF Wagyu tomahawk is adored for its magnificent appearance, but this large, bone-in ribeye steak also impresses with its lavish marbling, buttery texture and distinctive beef flavor. Average weight is 2.5 lbs.

Grade:
Beef Grading

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Cut by Master Butchers

Cut by Master Butchers

100% US Raised

100% US Raised

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

The SRF Wagyu tomahawk steak is a large ribeye with the entire long rib bone left in place. Our master butchers cut the tomahawk the full width of the rib bone, so the steak is 2" or more in thickness. The tomahawk steak is a picture-perfect centerpiece and has a generous portion of the coveted ribeye cap as well as the fine grained center eye. 

The lavish amount of intramuscular fat makes this an extremely savory and juicy steak. Each SRF Black® and SRF Gold® tomahawk exudes the buttery aroma, flavor and texture that is unique to American Wagyu beef. Try our cowboy steak, a thick-cut ribeye with a shorter bone for another tasty option.

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.  

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

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

beef-diagram

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. 

Frequently Asked Questions

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.

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks. 

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

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