USDA Prime Black Angus Pasture-Raised Tomahawk Steak - (2 lb avg)

What Is a Tomahawk Steak?

A tomahawk steak is essentially an oversized bone-in ribeye with the rib bone left long and Frenched for a dramatic presentation.

The meat itself comes from the same prized rib section as ribeye, giving you abundant marbling, rich flavor, and a tender, juicy texture.

What sets the tomahawk apart is its combination of thickness, bone-in character, and sheer size.

USDA Prime Quality

This tomahawk is cut from USDA Prime Black Angus beef, the highest USDA beef quality grade.

Prime beef is selected for abundant intramuscular marbling, which is especially important in ribeye. As the steak cooks, that marbling renders throughout the meat, contributing richness, juiciness, and the deep beef flavor ribeye is known for.

For a steak this substantial, starting with Prime-grade beef makes a noticeable difference.

Pasture-Raised & Grain-Finished

Our Black Angus cattle are raised on pasture and grain-finished.

Pasture access allows the cattle to roam and graze, while the finishing program helps develop the marbling and consistency expected from USDA Prime beef.

The result is a richly marbled steak with clean beef flavor and reliable cooking performance.

Flavor & Texture

Tomahawk delivers the same profile that makes ribeye one of the most sought-after steak cuts:

• Rich, beef-forward flavor
• Abundant marbling
• Tender, juicy texture
• Deeply caramelized exterior when seared properly
• Richer finish than filet mignon or New York strip

The bone and substantial thickness also make this an especially satisfying steak to cook over live fire or on the grill.

A Steak Made for Sharing

At approximately 2 pounds per steak, the tomahawk is significantly larger than a standard ribeye.

It makes an impressive centerpiece for two people, especially when served with sides or as part of a surf & turf dinner.

Slice it tableside after resting and serve family-style for the full experience.

How to Cook a Tomahawk Steak

Because of its thickness, a tomahawk benefits from a two-stage cooking method.

Reverse Sear

Cook the steak slowly over indirect heat or in a low oven until it approaches your desired internal temperature, then finish over very high heat to build a deep crust.

Grill

Use a two-zone grill. Bring the steak up to temperature over indirect heat, then move it over the hottest part of the grill for the final sear.

Cast Iron + Oven

Sear both sides in a heavy cast-iron pan, then finish in the oven until the center reaches your preferred doneness.

For the best balance of rendered marbling and juicy texture, medium-rare to medium works especially well.

Allow the steak to rest thoroughly before slicing.

Why the Long Bone?

The extended Frenched bone is what gives the tomahawk its signature appearance.

It transforms an already premium bone-in ribeye into a true centerpiece—ideal for dinner parties, celebrations, grilling weekends, or any meal where presentation matters as much as the steak itself.

Tomahawk vs. Ribeye

Both cuts come from the rib section and deliver the rich marbling and flavor associated with ribeye.

Tomahawk: Oversized, bone-in, thick-cut, and designed for sharing and presentation.

Boneless Ribeye: Easier to cook and portion for an individual meal while delivering the same signature ribeye richness.

Choose the tomahawk when you want the ribeye experience on a much larger scale.

Perfect for Surf & Turf

The richness of Prime ribeye pairs naturally with premium seafood.

Serve alongside lobster tails, king crab, Hokkaido scallops, or colossal shrimp for an impressive steakhouse-style surf & turf dinner at home.

Product Details

Product: Black Angus Tomahawk Steak
Grade: USDA Prime
Cut: Bone-In Ribeye / Tomahawk
Average Weight: Approximately 2 lb
Cattle: Black Angus
Raising Method: Pasture-raised
Finish: Grain-finished
Animal Care: Certified Humane®
Antibiotics: None
Added Growth Hormones: None
Condition: Frozen
Best Cooking Methods: Reverse sear, grill, cast iron + oven

28-34oz tomahawk aka Frenched Bone-In Ribeye.
Extra marbling for a rich flavor. HUGE portion, great for sharing!

Certified Humane® by Humane Farm Animal Care (HFAC).
Stringent audits ensure the animals are calm, relaxed, and well cared for throughout their entire lives. Cattle prods, cages, crates, and tie stalls are strictly prohibited.
The animals are free to roam and graze on pastureland, and finished with high-quality corn-based feed, with no animal byproducts, antibiotics or growth hormones.

USDA Prime - highest grade in the USA, less than 2% of U.S. meat is graded Prime.

If frozen, thaw slowly, like overnight in the refrigerator.

The high fat content of the Ribeye gives a lot of flavor and best enjoyed at a medium finish, giving the fat enough time to render. Use a very hot pan (like a cast iron skillet) and sear each side for about 3 minutes.