USDA Choice Tomahawk Ribeye

Product Highlights

• USDA Choice Black Angus Beef
• Hand-cut 32 oz Tomahawk Ribeye
• Approximately 8-inch French-trimmed rib bone
• Wet aged for 28 days
• Rich marbling for exceptional tenderness
• No added hormones or antibiotics ever
• Perfect for reverse searing, grilling, or cast iron finishing
• Restaurant-quality steak delivered nationwide
• Fast 1–2 day shipping  

What’s Included

Each Tomahawk Ribeye includes:

• One USDA Choice Black Angus Tomahawk Ribeye
• Approximately 32 oz
• French-trimmed rib bone
• Vacuum sealed for freshness

Available in multiple package sizes.

Why You’ll Love It

Incredible Steakhouse Presentation

The signature French-trimmed bone creates the unmistakable appearance that has made the tomahawk one of the most recognizable steaks in the world.

Rich Ribeye Marbling

Because it comes from the rib primal, the tomahawk delivers the same buttery marbling and juicy texture that make ribeye one of the most sought-after cuts of beef.

Built for Reverse Searing

Its generous thickness makes the tomahawk ideal for reverse searing, allowing the interior to cook evenly before developing a beautifully caramelized crust.

Perfect for Special Occasions

The Tomahawk Ribeye is made for:

• Father’s Day
• Birthday dinners
• Holiday celebrations
• Backyard cookouts
• Anniversary dinners
• Entertaining guests
• Memorable steak nights

Cooking Recommendations

The Tomahawk Ribeye performs exceptionally well using:

• Reverse sear
• Charcoal grill
• Pellet grill
• Gas grill
• Cast iron skillet
• Oven-to-sear method

Because of its thickness, reverse searing is the preferred method for achieving edge-to-edge doneness with a crisp, flavorful crust.  

Best Prepared

For the ultimate Tomahawk Ribeye:

1. Remove from the refrigerator 45–60 minutes before cooking.
2. Season generously with kosher salt and coarse black pepper.
3. Cook indirectly at 225–250°F until the internal temperature reaches approximately 115–120°F.
4. Rest briefly while preparing a very hot grill or cast iron skillet.
5. Sear each side, including the edges, until a rich crust develops.
6. Finish at:125–130°F Rare130–135°F Medium-Rare140–145°F Medium
7. Rest 10–15 minutes before slicing.

Storage & Thawing

• Keep frozen until ready to prepare.
• Thaw in the refrigerator for 24–48 hours.
• Pat dry before seasoning.
• Cook within 3–5 days after thawing.
• Do not refreeze after thawing.

Pro Tips

• Dry brine overnight with kosher salt for even better crust and flavor.
• Use an instant-read thermometer instead of cooking by time.
• Finish with compound butter after resting.
• Slice away from the bone, then cut across the grain before serving.
• Pair with 44 Farms Black Pepper Infused Salt for simple steakhouse seasoning.