USDA Prime Tomahawk Ribeye is the showstopper: a massive, thick-cut ribeye with the long Frenched bone left on for dramatic presentation and extra flavor. Abundant Prime marbling delivers a crisp, steakhouse crust and buttery juiciness—perfect for celebration cooks and crowd-pleasing platters. We ship each steak frozen at peak quality so you can nail chophouse results at home. Eat Wild.

• Epic presentation: long-bone ribeye, expertly Frenched for a striking centerpiece.
• Prime marbling: luxurious intramuscular fat for deep beef flavor and a crackling crust.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Bone-in Tomahawk Ribeye steak(s), thick-cut and Frenched. See the variant selector for steak count and total weight; bone length and thickness vary by cut spec.

How to Cook (Built for Thick-Cut Techniques)

Best eating: many prefer ribeye at medium-rare. Aim for a final internal temp of 125–130°F (pull a few degrees early and rest). See our Steak Temperature Chart.

1) Reverse-Sear (most control)

• Cook gently at 225–275°F on the cool zone (or oven) until ~10°F below your target.
• Sear blazing hot 60–90 seconds per side for a deep crust; render the fat cap by holding the steak on its edge.
• For precise timing by thickness, use our Sous Vide & Reverse-Sear Calculator.

2) Two-Zone Grill (charcoal or gas)

• Create a hot sear zone and a cooler finishing zone. Start indirect to warm the interior evenly.
• Finish with a hard sear over direct heat; rotate to avoid flare-ups and protect the fat cap.
• Need setup help? Try the Grill Setup Wizard.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Transfer to a 300–325°F oven to your target temp; rest 10 minutes before slicing.

Carving

After resting, run a knife along the bone to remove the eye. Slice across the grain into thick steakhouse slices, then plate alongside the bone for dramatic presentation.

Pro Tips

• Dry brine: salt 30–90 minutes (or up to overnight, uncovered) for superior seasoning and browning.
• Mind the fat: render the cap by holding the steak on its edge during sear; move off direct heat if flames flare.
• Finish with butter: baste with butter, garlic, and herbs in the final minute for steakhouse richness.

Why USDA Prime?

Prime’s superior marbling translates into juicier bites and bigger flavor—especially important on a thick, bone-in ribeye. Comparing grades? See: USDA Choice vs. USDA Prime.

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

Explore more USDA Prime steaks, shop All Steaks, or level up intensity with Dry-Aged and Wagyu/Kobe.

Chef’s note: Treat the Tomahawk like a small roast—warm it gently to near-doneness, then unleash a fierce sear for that chophouse crust. Rest longer than you think, then carve.