"What a beauty!”
The name says it all. This is about as good as it gets. Cut from hand-selected, angus beef, our tomahawk steaks are dry-aged in-house for at least sixty days to deliver the ultimate tenderness and flavor. The long, frenched bone makes this cut more than just a meal, but a presentation piece, one you can give center stage for all of your guests to behold.
Goes Great With...
Pro tip: tomahawk steak goes great with a homemade chimichurri sauce. Say it with us: chi-mi-churri.
Our Preferred Preparation
The long, ten-inch bone makes this cut difficult to make in a pan, so we recommend preparing this cut on your backyard grilll. The key is to get a nice sear at high heat so the fat renders down, giving you that tender juicy flavor this cut is known for.