About this product:
These extraordinary steaks are painstakingly hand-selected by our butchers for exquisite marbling and dry-aged for 14 or Thirty Days to concentrate and enhance the flavor. The rib bone is Frenched to give you a classic 'Cowboy' or 'Tomahawk' ribsteak that looks as amazing as it tastes. Cut 2" thick, they present beautifully and are truly a spectacular sight to behold.
Other names for this cut: Tomahawk steak, Bone-in Ribeye, Rib Steak
Basic Cooking Technique:
Perfect with nothing but salt and pepper, and can also take a steak rub. Grill or pan-sear over high heat, then move off the coals or into a preheated oven and continue cooking to medium rare. Tent with foil and let rest for 10 minutes before slicing and serving.
What an amazing cut of meat!