Dry Aged Angus Tomahawk Steak

Dry aging is one of the oldest and most uncompromising techniques in a butcher's arsenal — moisture evaporates, enzymes break down the muscle fibres and the result is a depth of flavour and tenderness that wet aged beef simply cannot achieve. On a tomahawk, that process creates something truly theatrical and deeply delicious.

Bring to room temperature, season generously with salt and sear in a hot pan 3-4 minutes per side. Finish in a 400°F oven to 130°F, rest for at least 10 minutes and carve at the table. A cut this dramatic deserves an audience.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.