Tomahawk Steak (Long Bone Ribeye) Dry-Aged 70+ days Angus 40oz avg
Tomahawk is a long bone ribeye & is cut from between the 6th and 12th rib of the beef cow and weighs between 35 and 45 ounces. It's a bone-in rib-eye, and the bone is Frenched to give the steak its distinctive "handle."
STEAK TEMPERATURE GUIDE
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
||Red center, very cool
||Red, warm center
*Consuming raw or undercooked meats may increase your risk of foodborne illness. We recommend an internal temp of 145°F and resting for at least 3 minutes.