About the Product
Description
- Huge, showstopping 36 oz. ribeye
- Perfectly trimmed with an 7-inch bone resembling an axe
- Bone-in creates enhanced flavor & juiciness
- Aged at least 28 days to maximize tenderness
- Instantly recognizable, steakhouse-worthy cut
This impressive and instantly recognizable 36 oz. ribeye is not only a marvel to look at - with its 7-inch bone that resembles an axe handle - it's also absolutely, one-of-a-kind delicious. A highly marbled, exquisitely tender and flavorful steak, when properly cooked and presented - the tomahawk is truly a sight to behold. It will have your mouth watering in anticipation of its sweet, rich flavor and buttery, melt-in-your-mouth texture.
Perfectly trimmed by Omaha Steaks master butchers, the tomahawk is usually only found in high-end steakhouses. When serving this incredible ribeye, we suggest slicing the meat against the grain to your desired level of thickness for the best eating experience.
We guarantee this steak will delight your taste buds while creating an enticing point of discussion at the dinner table. It's perfect for a unique gift or as a centerpiece for a special occasion you never want to forget. Order with confidence today!
Preparation
Thaw in refrigerator for 48 to 72 hours. Appliances vary, adjust cook times accordingly.
Oven (Sear and Slow Roast):
Remove Tomahawk from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap entire exposed bone in foil. Pre-heat oven to 250°F.
Heat 1 Tbsp. oil over medium-high heat in a large skillet. When oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side.
Place the steak on an elevated rack in a roasting pan. Roast for approximately 45 minutes for rare (120-130°F), 45-50 minutes for medium rare (130-140°F) and 50-55 minutes for medium (140-150°F). Allow 10-15 minutes resting time before serving.
Indirect Grilling: Indirect grilling is a technique for grilling larger, thicker foods that might burn if grilled directly. When using this technique, place food next to, instead of directly over, the fire.
Gas Grill: Remove Tomahawk from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap entire exposed bone in foil. Pre-heat grill, only light one burner. For grills with three or more burners, light a burner on the side of the grill, not in the middle.
Allow the internal grill temperature to reach 225°F. Place your steak as far from the direct heat as possible and close the lid.
Indirect grill Tomahawk for approximately 45 minutes, flipping every 10 minutes until internal temperature is 125°F.
When Tomahawk has reached desired internal temperature. Turn two burners on grill to high. Place steak directly over hot burner, using direct heat for the sear. Flip every 30 seconds for 3-5 minutes or until desired level of browned crust develops. Remove from heat and let stand 10-15 minutes before serving.
Charcoal Grill: To set up your charcoal grill for indirect grilling, light a full chimney of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Put the grate on the grill. Place the Tomahawk on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid and position the air holes directly over the steaks. Follow steps 1-4 above using the remaining lit coals for the direct sear in step 4.
