Tomahawk

Tomahawk steaks in South Florida

A tomahawk is a bone-in ribeye with the whole rib bone left on and cleaned off, usually five inches or more of bare bone. It is the same muscle as a ribeye, cut thick because the bone sets the thickness.

We carry tomahawks in several grades from our store in Hallandale Beach, Florida.

Which tomahawk should you buy?

• USDA Prime Angus. The classic. Heavy marbling and clean flavor.
• Australian Prime Angus. Marbling close to USDA Prime.
• Australian Wagyu, marble score 4-5 and 6-7. Richer. Australia grades Wagyu on the AUS-MEAT marble score, which runs from 0 to 9. At 6-7 you are at about as much fat as most people want in a steak this size.

How to cook a tomahawk

Because it is so thick, cook it in two stages. Bring it up slowly over indirect heat or in a low oven, then sear it hard on every side over direct heat to build the crust.

Rest it before you carve. Cut the eye off the bone, then slice across the grain.

Salt and pepper. Salt it well ahead, or right before it goes on the heat. Not in between. Overnight uncovered in the fridge is best, and an hour is the minimum if you salt ahead. In the window between, the salt pulls water to the surface without time to draw it back in, and a wet surface will not brown.

Delivery in South Florida

We deliver up to 60 miles from our store at 29 N Federal Hwy, Hallandale Beach, Florida. That reaches Miami-Dade, Broward, and Palm Beach counties.

Every order is hand delivered by our own team, and same day delivery is available on orders placed before your zone's cutoff. You can also order online and pick up in the store.

Zones, fees, order minimums and same day cutoffs are set out in our Delivery Policy.