The Tomahawk
A tomahawk steak is a large, bone-in ribeye steak that’s known for its dramatic presentation. It includes the entire rib bone, which resembled the handle of a tomahawk axe. Our tomahawks are fabricated in-house and available for take-home grilling by request.
Chef’s Note:
”We season our freshly butchered (in house) Tomahawks liberally with kosher salt 4 hours before being hung over our grills. This initial seasoning of salt causes a reaction called osmosis and draws moisture out of the steak to the surface of the meat. You can actually see the beads of moisture on the steak. After about one hour the real magic happens when reverse osmosis occurs. The salt that was once on the surface of the steak has now found its way inside the steak and pulls all of the moisture it, itself once pulled out, back into the steak. This creates a great dry surface on the outer layer of the steak which is perfect for creating a great crust through the mallard reaction.”
“We then hang our Tomahawks above the grills for 4 hours rotating up and down and left to right while basting them in their own rendering beef tallow. Once they have reached 123 degrees we pull them down to fully rest for 20 minutes before the reverse sear. The grills are then made as hot as possible with our fogo charcoal at the appex of incineration around 900 degrees. The Tomahawks are grilled for about 1-2 minutes on both sides to create a beautiful crust. Then once again basted in their own rendered talo before a last light dusting with kosher salt is sprinkled on.”
— Chef Matthew Brown
Chef smoke-finishing the tomahawk steak to deepen flavor while it rests.
At-home Grilling
Season up to 24 hours in advance. (Salt’s all you need!)
Bring steak to room temp.
Set grill to two zones (hot & cool).
Cook on cool side to 110°F to render the fat with minimal color
Sear on hot side 1–2 min/side to form a nice crust.
Rest 10 min, slice, and serve
Our signature 40oz USDA Chairman’s Reserve Tomahawk, served with confit cipollini onion, garlic chips, fried herbs, and seasonal vegetables.
Take home our USDA Chairman’s Reserve Tomahawk from the market — butchered and separated in-house. Only the finest cuts make it into this USDA exclusive selection, chosen for their exceptional marbling, tenderness, and flavor.
From our kitchen to yours, elevate your next meal with one of our hand-picked butcher’s cuts!