Tomahawk Steak

A thick ribeye steak on the long rib bone, scraped clean and dry-aged 14 days. A big marbled eye, a dark crust, and the centrepiece of any grill.

What it is. A ribeye steak cut thick, with the whole rib bone left long and frenched. The same muscle as our ribeye, just bigger and built for the fire. Dry-aged 14 days before it’s cut.

How it eats. Rich and juicy, with a fat cap that renders and crisps over charcoal. Thick enough for a proper crust outside and an even pink centre.

How to cook it. Reverse sear over charcoal. Salt it an hour ahead and wrap the bone in foil. Cook on the cool side with the lid on until 45 °C inside, then sear 2–3 minutes a side over white-hot coals and pull at 52 °C. Rest 10 minutes, carve off the bone and slice. Serve with roast potatoes and chimichurri.

Pack and storage. Sold by the piece and charged on its actual weight: each one weighs 900 g to 1.2 kg, arrives cold and vacuum-sealed. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. Dry-aged for 14 days before it’s cut. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.