When it comes to the tomahawk cut you’re looking at the king of showpieces. It’s a ribeye, it’s big, it’s obnoxiously beautiful and it doesn’t care or apologizes for it. Neither do we! Did we mention it’s been dry aged for 30 days!?
If you’re looking at making a statement not only with looks but unbelievable flavor when throwing this bad boy on the grill, then you’ve come to the right place.
*Weight may vary
First wrap the bone tip with aluminum so it doesn’t get charred/burnt when you’re cooking and spoil your final presentation. Due to its thickness, we prefer the reverse sear method for this one so that the desired internal temperature is reached before applying the final sear to form the crust. Don’t forget to let it rest at least half the time you cooked it for.
top of page
bottom of page