Beef Tomahawk Ribeye Steak

The tomahawk ribeye is cut from the rib section of the beef, the same area as a traditional ribeye steak. What makes this cut unique is the long rib bone left attached, creating its signature tomahawk appearance. The ribeye comes from muscles along the upper back that do relatively little work, resulting in a naturally tender steak.

Flavor & Texture

Rich, buttery beef flavor with generous marbling throughout. The intramuscular fat melts during cooking, adding juiciness and flavor. The thick cut and attached bone make this steak especially well-suited for slow, controlled cooking followed by a flavorful sear.

Best Cooking Methods

• Reverse Sear: Slowly cook over indirect heat or in the oven before finishing with a high-temperature sear for a beautifully browned crust.

• Grill: Use two-zone grilling, starting over indirect heat and finishing over direct heat.

• Smoker: Smoke low and slow before searing for a delicious combination of smoky flavor and a caramelized exterior.

• Oven & Cast Iron: Roast until nearly cooked to your desired doneness, then finish in a hot skillet with butter, garlic, and herbs.

For best results, use a meat thermometer and allow the steak to rest before slicing. USDA recommends cooking whole beef steaks to 145°F with a 3-minute rest.

Product Details

• Cut: Bone-in tomahawk ribeye steak

• Bone: Long rib bone attached

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Steak sizes, thickness, and weights may vary. The listed weight includes the bone.