close mobile menu

Details

Sure to provide a jaw dropping experience, this long-bone Tomahawk steak is one of the most visually impressive cuts you can find. Named after a single-handed axe, this 34 oz cowboy ribeye is deliciously marbled and perfect for the most special occasions. Similar to the traditional bone-in ribeye, cooking steak with the bone in adds flavor and juiciness to every bite. Ideal for sharing, this tomahawk is built for two.

  • Restaurant quality delivered direct to your door
  • Steaks are wet aged for up to 28 days to enhance flavor and tenderness
  • Tomahawks are individually vacuum sealed
  • Includes 1 oz packet of KC Steak Original Steak Seasoning
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips, recipes and more

Cooking

Thaw in refrigerator for at least 24-48 hours. Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature.

Grill Master (Charcoal/Gas)

  • Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Wrap the bone in aluminum foil to keep the bone from turning black.
  • To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness (see cooking time chart below). Turn about 1 minute prior to the halfway point.
  • To cook on a gas grill, preheat on high. Sear both sides for 2 minutes, then reduce to medium heat and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.

Stove Top Skillet and Oven finish

  • Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
  • Sear each side 3 minutes, place on rack in 425 degree oven for 12-14 minutes until desired doneness.

Broil

  • Set oven for broiling; preheat 10 minutes.
  • Season, as desired. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 4 to 6 inches from the heat. Broil to desired doneness, turning once at halfway point.

See our step-by-step instructions on how to cook thick cut bone-in ribeye steak, including cooking times and expert tips that will have you cooking like a pro!

Nutrition

{{n.serving_size}} Amount Percent
Calories: {{n.calories_amount}} {{n.calories_percent}}
Total Fat: {{n.total_fat_amount}} {{n.total_fat_percent}}
Saturated Fat: {{n.saturated_fat_amount}} {{n.saturated_fat_percent}}
Trans Fat: {{n.trans_fat_amount}} {{n.trans_fat_percent}}
Cholesterol: {{n.cholesterol_amount}} {{n.cholesterol_percent}}
Sodium: {{n.sodium_amount}} {{n.sodium_percent}}
Carbs: {{n.carbs_amount}} {{n.carbs_percent}}
Dietary Fiber: {{n.dietary_fiber_amount}} {{n.dietary_fiber_percent}}
Added Sugars: {{n.added_sugars_amount}} {{n.added_sugars_percent}}
Total Sugars: {{n.sugars_amount}} {{n.sugars_percent}}
Protein: {{n.protein_amount}} {{n.protein_percent}}
Vitamin D: {{n.vitamin_d_amount}} {{n.vitamin_d_percent}}
Calcium: {{n.calcium_amount}} {{n.calcium_percent}}
Potassium: {{n.potassium_amount}} {{n.potassium_percent}}
Iron: {{n.iron_amount}} {{n.iron_percent}}

Ingredients

Reviews

 

Questions