Dry-Aged USDA Prime Tomahawk Ribeye is a steakhouse icon taken to its highest form. Cut from richly marbled Prime ribeye and left on an extra-long Frenched bone, this dramatic cut is dry aged to concentrate flavor and enhance tenderness—delivering deep beefiness, nutty complexity, and a luxuriously juicy bite. Equal parts spectacle and substance, it’s a true centerpiece steak meant to be carved, shared, and remembered. Thick-cut and expertly aged, it ships frozen at peak quality for uncompromising results at home. Eat Wild.

• Prime ribeye on the bone: abundant marbling for bold flavor and natural juiciness.
• Dry-aged depth: intensified beef flavor with savory, nutty complexity.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Dry Aged for Flavor & Tenderness
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Bone-in Ribeye steaks with an extended Frenched bone (Tomahawk cut), dry aged and hand-trimmed. See the variant selector for steak count and total weight; exact thickness and bone length vary by cut spec.

Dry-Aged Tomahawk vs. Fresh-Cut Tomahawk

While a fresh-cut Tomahawk showcases rich ribeye flavor and dramatic presentation, dry-aged Prime Tomahawk adds layers of umami, nuttiness, and aroma through moisture loss and natural enzymatic tenderization. The result is a more intense, steakhouse-style bite with a longer, more complex finish. Prefer a cleaner profile? Explore fresh-cut Ribeye or Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare. Thick, dry-aged steaks benefit from gentle heat, careful monitoring, and a proper rest. Use a fast, accurate thermometer and rest before carving. See our Steak Temperature Chart.

1) Reverse-Sear (recommended)

• Cook gently at 225–275°F over indirect heat until ~10–15°F below target.
• Sear blazing hot 60–90 seconds per side for a deep crust.
• Rest 10–15 minutes before slicing.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Sear for color, then finish indirect to target temperature.
• Manage flare-ups from rendered fat.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet, standing the steak on its edges first.
• Transfer to a 300–325°F oven to finish gently.
• Rest well before carving.

Serving Suggestions

• Carve-and-share: slice thin across the grain for a dramatic platter.
• Steakhouse finish: compound butter, chimichurri, or flaky salt.
• Sides: roasted potatoes, creamed spinach, mushrooms, or a crisp salad.

Pro Tips

• Season simply: dry-aged beef needs restraint.
• Mind the thickness: gentle heat first is essential.
• Rest longer: thick, dry-aged steaks reward patience.

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. Learn best practices in Meat Safety & Storage.

Related

Compare with dry-aged Ribeye and New York Strip, or browse all Steaks. Cooking inspiration awaits in Recipes.

Chef’s note: Dry-aged Prime Tomahawk is pure theater—cook gently, carve proudly, and let the flavor do the talking.