Angus Tomahawk Ribeye is pure spectacle—an extra-thick, bone-in ribeye with a long, frenched rib bone for dramatic presentation and maximal flavor. Rich marbling, a silky beef-forward bite, and that legendary ribeye cap (spinalis) make this the ultimate centerpiece steak. We ship every tomahawk frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Showstopper cut: massive, two-inch-thick ribeye with a long, frenched bone for steakhouse theater.
• Angus pedigree: prized for consistency, marbling, and deep beef savor. Explore more Angus Beef.
• Built for sear + control: ideal for two-zone grill, reverse-sear, or cast-iron finish.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Angus Tomahawk Ribeye steak(s), hand-trimmed with a frenched bone. See the variant selector for steak count, thickness (often ~2"), and total weight; exact bone length and trim may vary by lot and are noted on the label.

Why Tomahawk?

The long rib bone insulates during cooking and adds presentation power, while the ribeye’s eye + cap combo concentrates flavor and tenderness. Shop the collection: Ribeye.

Flavor Notes & Pairings

• Season simply: kosher salt before sear; cracked pepper after the crust forms.
• Finishes: garlic-herb butter, peppercorn sauce, salsa verde, chimichurri, red-wine pan jus.
• Sides: roasted mushrooms, creamed spinach, asparagus, pomme purée, crispy potatoes.
• Compare luxe alternatives like Wagyu (Kobe) Beef or nutty-sweet Dry-Aged steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~36–48 hours in the fridge (34–40°F) for a 2"-thick tomahawk to thaw evenly.
• After thawing, temper 30–45 minutes at room temp for even cooking. For precise guidance, use our Storage & Thaw Calculator.

Target Doneness

We recommend medium-rare (130–135°F). See our Steak Temperature Guide and time precisely with the Steak Doneness Timer.

How to Cook (4 Proven Methods)

1) Two-Zone Grill (signature for tomahawk)

• Set hot and cool zones. Sear over direct heat 1–2 minutes per side for deep color.
• Move to indirect, bone toward the heat; lid closed until internal temp nears target.
• Rest 8–10 minutes; finish with herb butter. Need setup help? Use the Grill Setup Wizard.

2) Reverse-Sear (ultra-even for thick cuts)

• Roast or grill indirectly at 225–250°F until internal reaches 110–115°F.
• Sear hard 60–90 seconds per side to finish at temp. Rest 8–10 minutes.

3) Cast-Iron Sear + Oven (steakhouse classic)

• Preheat oven to 275–300°F. Start the steak on a rack-lined sheet until internal is 110–115°F.
• Sear in a ripping-hot, lightly oiled cast-iron skillet 60–90 seconds per side for crust. (If bone length limits skillet fit, sear the eye and cap in sections.)

4) Sous Vide + Sear (edge-to-edge rosy)

• Bag with butter and thyme. Cook at 129–133°F for 2–3 hours (thickness-dependent; use an XL bag).
• Pat bone-dry; sear very hot, very fast for a lacquered crust without overshooting. Use our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Surface dryness = crust: moisture inhibits browning—dry thoroughly before searing.
• Baste the cap: tilt the pan and spoon foaming butter over the spinalis for next-level flavor.
• Bone advantage: point the bone toward the heat during the indirect phase to protect the eye.
• Carryover counts: pull 3–5°F shy of target; temperature rises during the rest.

Portioning & Serving

• Shareable: a single tomahawk often serves 2–3 as a split entrée.
• Slice the eye across the grain; carve the cap separately for perfect bites.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Ribeye · explore Angus Beef · compare with USDA Prime classics · learn more in Steak Cooking Methods · get ideas in Recipes

Chef’s note: Treat a tomahawk like a luxury roast with a built-in handle—low, slow, and gentle to temp, then a fierce sear to finish. Salt, sear, baste, rest. That’s showtime.