Beef · Bone-in
The Tomahawkribeye.
USDA Prime ribeye on a French-trimmed long bone — the centerpiece cut. We hold the case for the order with your name on it.
From the counter
About tomahawk ribeye.
The tomahawk is a USDA Prime ribeye left attached to a long, French-trimmed rib bone — the same eye of the ribeye, just dramatically presented and a touch more flavorful because the bone holds heat and shields the meat as it cooks.
We trim ours to weigh 36–48 oz, enough for two generous portions or three on the lighter side. The cap (spinalis dorsi) is intact — the richest piece of beef on the cow. The bone is scraped clean, Frenched for the look, and the meat is tied off so it holds shape on the grill.
Cut to order at the counter. Call 24 hours ahead and we'll set one aside dry-aged — usually 28-day, longer on request.
At a glance
Grade
USDA Prime
Weight
36 – 48 oz
Dry-age
28-day standard · 45 / 60 by request
Serves
2 generous · 3 lighter
Notice
24 hours preferred
In the case
Cooking notes
How we'd cook it.
01 · Method
Reverse sear
Salt 24 h ahead, uncovered in the fridge. Oven 250°F until internal 115°F (45-60 min for a 42 oz). Rest 10 min. Sear in a screaming-hot cast iron with butter + thyme + garlic, 90 seconds per side. Rest 10 min. Slice off the bone, cut across the grain in thumb-thick slabs.
02 · Method
Live-fire
Direct heat 90 seconds per side to mark, then push to the indirect side until internal 120°F. Bone-side down for the last few minutes — the bone protects against overcook. Rest, then off the bone.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.