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 stock
About this cut
What makes this cut.
USDA Prime strip steak with a defined fat cap and a firm, beefy chew. The steakhouse staple.
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.
4.6/5
Based on 5 reviews
5
3
4
2
3
0
You might also like
Other cuts worth knowing.
FeaturedView cut
FeaturedBeef4.9
Dry-Aged Ribeye
USDA Prime ribeye, dry-aged 28 days in-house. Concentrated flavor, deep marbling, butter-soft texture.
$32.99/lb
In stock
FeaturedBeef4.7
Ground Beef Pack (80/20)
Coarse-ground chuck with the ideal 80/20 fat ratio. Ground daily for burgers, meatballs, and meat sauce.
$8.99
In stock