Tomahawk Ribeye

Tomahawk Ribeye — The Steak That Stops the Table.

The tomahawk is a ribeye with a sense of occasion. It's cut to the full length of the rib bone, which is then frenched clean into a long handle — the result looks like a hatchet and eats like the best ribeye you've ever had. Underneath the drama is a seriously marbled, deeply flavorful steak.

Ours is grain-finished Angus from our Indiana pastures, cut thick and heavy. This is a special-occasion steak, meant to be carried to the table whole and carved in front of everyone.

Because it's thick, reverse-sear is your friend: cook it low in the oven or on the cool side of the grill until it approaches temperature, then sear hard over high heat for a deep crust. Rest it well, carve off the bone, and slice across the grain. Worth every minute.

Intentionally raised. For those who believe in better.