Tomahawk Ribeye

Tomahawk Ribeye — When the Occasion Calls for More.

This is the same bone-in ribeye — same rib primal, same grain-finished Angus marbling, same flavor — but cut to a different standard. Where a standard bone-in ribeye is portioned for one generous serving, the Tomahawk Ribeye is cut to the full width of the beef rib itself. That means a steak thick enough that the bone and the meat are in true proportion, and when you set it down on a board or a plate, it makes a statement before anyone takes a bite.

The thickness is not just about presentation. A steak this size behaves differently on heat — it develops a deeper, more substantial crust while the interior has time to come up slowly and evenly to a perfect medium-rare. It's also more forgiving. There's enough mass here that a minute either way doesn't cost you the cook. This is a steak you can focus on with confidence.

The marbling in our grain-finished Angus cattle is what makes a cut this thick work. The intramuscular fat renders as the steak cooks, basting the interior from within and keeping the center as juicy at the end of a long sear as it was going in. Lean beef at this thickness can dry out at the edges before the center comes up. This doesn't.

For a steak this thick, reverse sear is the move: 225°F in the oven until the interior hits 120°F, then a screaming-hot cast iron or grill for two minutes per side to build the crust. Rest it for ten minutes. Slice against the bone and serve it on the board — knife alongside, no apologies.

Intentionally raised. For those who believe in better.