The Ultimate Steakhouse Centerpiece Bring the drama of a high-end steakhouse to your own table with our USDA Prime Tomahawk Steak. This isn't just a cut of beef; it's a statement. Hand-cut from premium USDA Prime beef with a marble score of 4+ (and often higher), the Tomahawk delivers exceptional marbling, buttery tenderness, and a deep, rich beef flavor that defines the ribeye experience. Each steak is expertly "Frenched"—a butchery technique where the rib bone is cleaned to create a dramatic, handle-like presentation. This signature look not only commands attention but also helps the steak cook more evenly, ensuring a perfect sear on the outside and a juicy, medium-rare interior. Sourcing & Craftsmanship At Meat N' Bone, we believe in sourcing the best-in-class option for every category. Our Tomahawks are hand-cut by expert butchers who understand that proper trimming and aging are essential for culinary performance. Vacuum-sealed for freshness and shipped frozen to preserve quality, each steak arrives ready to elevate your next gathering. The rich webbing of intramuscular fat (marbling) renders down during cooking, creating a creamy mouthfeel in every bite. It’s a texture often described as "tasting like a cloud"—a luxurious, melt-in-your-mouth experience that justifies its place as the king of grilling cuts. Cooking Recommendations Because of its thickness and bone-in structure, the Tomahawk is incredibly forgiving and ideal for high-heat grilling, reverse searing, or sous vide. We recommend cooking to medium-rare or medium to fully appreciate the buttery texture and deep beef flavor. Best For: Grilling, Roasting, Sous Vide Doneness: Medium-Rare to Medium Prep: Let thaw completely in the refrigerator before cooking. Pat dry and season generously with coarse salt and pepper. Frequently Asked Questions What makes a Tomahawk steak different from a regular ribeye? A Tomahawk is essentially a bone-in ribeye with at least 5 inches of the rib bone left attached and "Frenched" (cleaned of meat and fat). This bone acts as a natural handle and helps conduct heat for more even cooking, while the dramatic presentation makes it a true centerpiece. What does USDA Prime mean? USDA Prime is the highest grade of beef awarded by the United States Department of Agriculture. It represents less than 3% of all beef produced and is characterized by abundant marbling, which translates to superior tenderness, juiciness, and flavor. How should I store my Tomahawk steak? Your steak arrives vacuum-sealed and frozen. For best results, keep it frozen until you are ready to thaw. Thaw slowly in the refrigerator for 24–48 hours before cooking. Do not refreeze once thawed. What is the best way to cook a Tomahawk? Due to its thickness, we recommend a two-step method like reverse searing or sous vide followed by a high-heat sear. This ensures the interior reaches your desired doneness without burning the exterior. Grilling over indirect heat is also an excellent option. How many people does one Tomahawk serve? Depending on the size (typically 31–42 oz), one Tomahawk steak can comfortably serve 2–3 people as a main course, or more if served alongside hearty sides. Is the bone edible? No, the bone is not edible. However, it serves as a natural handle for carving and adds significant flavor to the meat during the cooking process. How is the steak shipped? All steaks are vacuum-sealed and shipped frozen with dry ice to ensure they arrive in perfect condition. We use premium cold-chain logistics to maintain quality from our butchers to your kitchen. What is the marble score? Our USDA Prime Tomahawks have a marble score of 4+ (on a 1–9 scale), indicating a high level of intramuscular fat. This marbling is the key to the steak's buttery texture and rich, beefy flavor. Learn more about Beef Grading Standards.
