This is the kind of steak you will only find at very high end restaurants. We age these super thick, center cut ribeye steaks – with the entire rib bone – for a minimum of 35 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.

Why dry-age? Because it makes meat even more tender and adds a distinct roasted, nutty flavor.

We only Dry Age the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.

The Tomahawk is the manliest cut of beef out there, even if in reality it’s just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive “handle”. If you want to impress your friends, co-workers, significant other or just answer to your primal instinct… the Tomahawk is the “go to” steak. The unique size and shape will command attention, and it’s also extremely flavorful.

At more than 30 ozs, it’s usually a “steakhouse” steak, meaning it’s very rare to find it outside of a restaurant. It’s an expensive cut of beef and it takes up a lot of “grill-state” but it looks beautiful.