USDA Prime ribeye on a French-trimmed long bone — the centerpiece cut. We hold the case for the order with your name on it.
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 to 48 oz, enough for two generous portions or three on the lighter side. The cap, the spinalis dorsi, is intact — the richest piece of beef on the animal. 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 will set one aside dry-aged — usually 28-day, longer on request.
For a party, we cut whole tomahawks for ten or twenty with 48 hours’ notice — see catering and private orders.
Salt 24 hours ahead, uncovered in the fridge. Oven 250°F until internal 115°F — 45 to 60 minutes for a 42 oz. Rest 10 minutes. Sear in a screaming-hot cast iron with butter, thyme and garlic, 90 seconds per side. Rest 10 minutes. Slice off the bone, cut across the grain in thumb-thick slabs.
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 overcooking. Rest, then off the bone.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.
