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Huge Angus Tomahawk Steak 3lb Box

Huge Angus Tomahawk Steak 3lb Box

Regular price $98.00 CAD
Regular price $150.00 CAD Sale price $98.00 CAD
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This exquisite meat is actually a huge ribeye steak that has been prepared with 8 to 12 inches of rib bone still attached.

The Tomahawk steak is "frenched", a term that describes the trimming of the bone's fat and flesh. The look is designed to resemble an axe handle. The same method is applied to a rack of lamb.

The bone's purpose is to add the "wow" effect, but it also aids in protecting the tender flesh from overcooking.

The Tomahawk steak has lovely marbling and is incredibly delicate and buttery. 

What You Get: 

  • 60 days aged
  • ~3lb per steak
  • Individually packed and vacuum sealed

Cooking Suggestion

Because of its size and 2″ thickness, this steak requires a different cooking method than a regular-sized steak, which usually just gets a quick sear on the grill.

First, you want to prep this huge steak by salting it liberally. Allow the salt to sit on the steak for up to 12 hours in the fridge. Please the steak on a rock on top of a baking sheet for best results.

When the salt is applied to the uncooked meat the juices inside the meat are drawn to the surface. The salt then dissolves into that liquid, forming a kind of brine that is then slowly reabsorbed into the meat. The end result is an incredibly tender, moist, buttery steak loaded with flavour.

Secondly, you'll want to season it some more with a mixture of olive oil, paprika, black pepper and crushed garlic. 

Our preferred method to cook this steak is the reverse sear method. It means bring the internal temperature to the desired level, THEN finishing ti with a quick sear on the grill to lock in the flavours.

  1. Place spice-rubbed steak in a 200˚F oven, on a rack, over a baking sheet to catch any juices
  2. Start preheating the grill to medium-high while the steak is in the oven
  3. Check the steak after about 30 minutes, but it will likely take closer to 40 minutes to cook
  4. Use a meat thermometer to check the internal temperature
  5. Cook until the internal temperature reaches the preferred doneness (Rare = 120˚F, Medium Rare = 125˚F, Medium = 130˚F) 
  6. Remove steak from the oven and move it directly to the grill
  7. Sear for 2-3 minutes on each side to lock in flavour and develop a crust
  8. Let steak rest for about 5-minutes uncovered before slicing. 
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