Dry Aged Angus Tomahawk Steak

Dry Aged Angus Tomahawk Steak

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250
"What a beauty!”

The Quick Facts on Our Dry-Aged Angus Tomahawk Steak

  • 25oz or 50oz options
  • 100% Angus Beef
  • Dry-aged 60 days
  • Hand cut to order

Dry-aged in-house for 60 days, our Tomahawk steak develops unmatched tenderness and an intense, savoury flavour. Inside our dedicated dry aging room, we maintain a precise environment of 1°C and 85% humidity, allowing natural enzymes to break down muscle fibers while moisture loss concentrates the steak’s flavour. 

Over time, the exterior forms a protective crust that’s expertly trimmed away by our butchers, revealing the deeply marbled, ultra-tender beef beneath. With its long, frenched bone and dramatic size, this Angus showpiece is made for serious steak lovers and unforgettable dinners.

Our Tomahawk Steak Goes Great With……

Big, bold, and packed with flavour, our tomahawk steak needs sides that complement its richness. Whether you’re planning a large-scale feast or an intimate steakhouse-style dinner at home, these pairings bring delicious balance and contrast to your plate:

  • Beef fat potatoes: Crisp on the outside and fluffy in the center, beef tallow potatoes soak up all the richness from your steak and add a decadent edge to every bite.
  • Classic Caesar salad:Cool romaine, tangy dressing, and crunchy croutons provide a zesty contrast that keeps your palate refreshed between mouthfuls.
  • Chimichurri sauce: This herbaceous, garlicky condiment cuts through the tomahawk’s depth with fresh, punchy flavour in every drizzle.
  • Roasted garlic mushrooms: Savoury and slightly sweet, these mushrooms add an earthy layer that pairs beautifully with the steak’s smoky char.

Our Preferred Preparation for Dry Aged Tomahawk Steaks 

With its impressive size and long bone, our dry aged Tomahawk steak was made for the grill. Here’s how we like to prepare it to bring out every ounce of dry-aged flavour:

  1. Let the steak come to room temperature: Take the steak out of the fridge at least 45 minutes before grilling to ensure even cooking.
  2. Season: Coat generously with coarse salt and freshly ground black pepper– simple is best with beef this tasty.
  3. Sear over high heat: Place the tomahawk directly over hot grill grates for 3–4 minutes per side to develop a dark, caramelized crust.
  4. Move to indirect heat: Shift the steak to a cooler part of the grill, close the lid, and cook until it reaches your desired internal temperature (we aim for 125°F for medium-rare).
  5. Rest before slicing: Let the steak rest under foil for 10–15 minutes so the juices redistribute and the meat stays tender.
  6. Slice and serve: Carve along the bone, then slice against the grain. Plate it up with your favourite sides and dig in.

How We Ship Our Dry-Aged Angus Tomahawk Ships...

Our Angus dry-aged tomahawk steaks are cut fresh to order, then immediately vacuum sealed and sent directly to your door within 12-24 hours of your order.