USDA Choice Tomahawk Ribeye is a show-stopping, bone-in ribeye with dramatic presence and serious beef flavor. Featuring the full ribeye muscle attached to an extra-long, Frenched bone, the Tomahawk delivers rich marbling, deep juiciness, and unmistakable steakhouse impact—whether it hits the grill or the cast iron. Thick-cut and hand-trimmed, it ships frozen at peak quality for unforgettable results at home. Eat Wild.

• Ribeye richness on the bone: abundant marbling for bold flavor and natural juiciness.
• Tomahawk presentation: long Frenched bone for dramatic plating and even heat protection.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Choice
• 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). See the variant selector for steak count and total weight; exact thickness and bone length vary by cut spec.

Tomahawk vs. Ribeye

Tomahawk Ribeye is the same richly marbled ribeye muscle as a classic ribeye, but left on a long bone for added visual impact and heat protection during cooking. Choose Tomahawk for statement grilling and sharing; choose a standard Ribeye for everyday indulgence. Want ribeye plus filet on the bone? See Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare to medium. Tomahawks are thick and benefit from gentle heat and careful temperature control. Use a fast, accurate thermometer and rest generously. See our Steak Temperature Chart.

1) Reverse-Sear (recommended for Tomahawk)

• Cook gently at 225–275°F on indirect heat until ~10–15°F below target.
• Sear blazing hot 60–90 seconds per side to build a deep crust.
• For precise timing by thickness, use our Sous Vide & Reverse-Sear Calculator.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Sear first for color, then finish indirect to temp; rotate to manage flare-ups from rendered fat.
• Need setup help? Try the Grill Setup Wizard.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet, standing the steak on the fat cap and edges first.
• Transfer to a 300–325°F oven to finish gently.
• Rest 10–15 minutes before slicing.

Serving Suggestions

• Carve-and-share: slice off the bone, then cut across the grain for a dramatic platter.
• Bold finishes: compound butter, chimichurri, or flaky salt.
• Sides: grilled potatoes, roasted vegetables, creamed spinach, or a crisp salad.

Pro Tips

• Dry brine: salt 12–24 hours uncovered for superior seasoning and crust.
• Mind the thickness: Tomahawks cook slower—gentle heat first is key.
• Let it rest: longer rest ensures juices redistribute through the thick center.

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 classic Ribeye, upgrade marbling with USDA Prime, or browse all Steaks. Get inspired in Recipes.

Chef’s note: The Tomahawk is a statement—cook it slow, finish it hot, rest it well, and carve with confidence.