FeaturedBeef4.9
Tomahawk Steak
A long-bone ribeye trimmed clean — the show-stopper cut. Built for the grill or a hot cast-iron sear.
$36.99/lb
In stockFeatured
About this cut
What makes this cut.
Coarse-ground chuck with the ideal 80/20 fat ratio. Ground daily for burgers, meatballs, and meat sauce.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.7/5
Based on 9 reviews
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