Tomahawk Steak
Tomahawk Steak
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The Tomahawk.
Dramatic presence. Primal elegance. A statement piece.
Beyond ordinary.
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Essentials
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Characteristics:
• Dramatic presentation with extended
• French-trimmed bone
• Our finest ribeye, featuring intense marbling throughout
• Hand-cut to a commanding 2-inch thickness
• Born, raised, and processed under our standards
• Perfect for reverse searing or grilling
Average Cut Weight:
- Tomahawk Steak weighs 2.5 lbs.
Cooking Tips:
The Perfect Tomahawk
Before You Begin:
Room temperature. 45 minutes.This steak deserves patience.
The Ranch Brand Method
1. High heat. Cast iron or grill. Light oil, if preferred.
2. Sear 4 minutes per side. Deep crust is the goal.
3. Lower heat. Finish slow. 10-15 minutes, until target temp.
4. Rest. 10 minutes. Vital for even tenderness.
Temperature Guide
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
We recommend medium rare.
What You’ll Need
• Cast iron skillet or grill
• Coarse salt
• Fresh cracked pepper
Three Rules
1. Season just before cooking
2. Sear, then finish slow
3. Rest is non-negotiable
For Maximum Flavor
Salt. Pepper.
Let the tomahawk shine.
The Cut:
The Tomahawk
• Cut from the primal rib section
• Located between the chuck and loin
• Features a prime ribeye with extended rib bone
• Bone length: 8-10 inches
• Total length can reach 16 inches
What Makes It Special
• The rib section ensures rich marbling
• Bone conducts heat for even cooking
• Intramuscular fat delivers intense flavor
• The long bone creates dramatic presentation
Ranch Brand Standards
• Hand-cut to precise 2.5-inch thickness
• Bone expertly frenched for visual appeal
• Selected from the finest USDA Prime grade
• Aged 28 days for peak tenderness
The Ultimate Statement.
Ribeye's legendary marbling. Impressive bone presentation. One cut. Pure theater. Maximum flavor.
FAQ's
How long can I keep Tomahawk Steak in the freezer?
Tomahawk Steak can last in the freezer for 6 to 12 months if stored properly at 0°F (-18°C) or lower.
Make sure it’s wrapped tightly in plastic wrap or foil and placed in an airtight freezer bag or container to prevent freezer burn.
For the best taste and texture, try to use it within the first 6 months, but it will remain safe to eat beyond that as long as it’s kept frozen continuously.