Also called a Cowboy Steak, Tomahawk Ribeyes have to be one of our most impressive cuts. This 2-inch thick ribeye comes with the rib bone still attached, making for one hell of a presentation.
This is the over the top steak that will leave you feeling like a caveman. We cut the two largest ribeyes off of each rib section, and leave the entire rib bone attached. The rib bone is then frenched removing all of the meat and tissue to expose the beautiful white bone. We tie these mammoth cuts up for easy cooking, and send it your way.
You’ll want to cook this one high and fast. Preheat your grill to get a quick sear, then move to indirect head until the internal temperature reaching 130°. Don’t overdo the spices; high heat tends to burn them off. If you want to preserve the nice white bone, wrap in foil before cooking. (this is only true if the bones are frenched)
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process