A tomahawk steak is a oversized bone-in ribeye. This beautiful cut of meat is typically “frenched”, which means a large section of bone has the meat and fat removed. The clean piece of bone looks just like a handle, making the entire piece of meat look like a tomahawk axe. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender.

We age all of our beef for 21 days. This helps with flavor & tenderness.

Tomahawk steaks are known for being pricier than other cuts because of their large size, and thickness at at least 2 inches thick. They’re also just a great cut of meat; come see us & grab yourself a beautiful tomahawk for dinner tonight at Harris Meats.  

How to cook a Tomahawk Steak

1. Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
2. Season steaks generously with salt and pepper. Use approximately 1 teaspoon of pink salt and fresh ground pepper per pound of steak. (Optional)
3. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
4. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
5. Transfer the steak to a baking sheet or a cast Iron skillet. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees.
   This will take about 30 minutes, but use a meat thermometer for 100% accuracy & always best to use.
6. Let rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak. Slice & serve with compound butter (optional)Compound Butter Recipe
   Combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.

Serve & Enjoy!!!!