Tomahawk Steak

Nothing makes an entrance like a tomahawk steak. This bone-in ribeye keeps the long rib bone attached for a show-stopping cut that's built for sharing, celebrations, and anyone who loves a big steak.

We dry-age every tomahawk for 21 days for rich, concentrated flavor. Reverse sear it: cook low and slow until it reaches 120°F inside, then finish over high heat for a crust. Pasture raised in Southern Arizona, finished on locally grown grain, and never given hormones or antibiotics.