Name: Premium Angus Dry Aged Tomahawk
Brand: My Chicago Steak
SKU: PSCD173 2 30oz
Price: 389.95 USD
Availability: InStock

Item # PSCD173 2 30oz

Premium Angus Beef

Dry Aged Tomahawk Ribeye

$389.95

$544.99

Box Includes:

2 - 30oz Premium Angus Dry Aged Tomahawk
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Description

Premium Angus Dry-Aged Tomahawk

These 2 + 30oz Premium Angus Choice Dry Aged Tomahawk are the Ultimate Bone-In Ribeye, with an extra long bone for extraordinary presentation. Dry Aged Beef is an acquired taste for some, but it's an excellent choice for steak aficionados. Impress your dinner guests with these Tomahawk Ribeye that are just as presentable as they are tasty.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Bone-In Tomahawk Ribeye Steaks

Every ribeye we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our tomahawk ribeyes are among the most flavorful, juicy, and tender ribeyes you'll ever eat. Paired with our FREEGIFTS promotion code for 12 free (4oz) steak burgers, signature seasoning and free shipping, this package comes out to 14 servings at just $15.69 each. They're the same amazing tomahawk ribeyes you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

These Premium Angus Dry Aged Tomahawks are the Ultimate Bone-In Ribeye, with an extra long bone for extraordinary presentation. Dry Aged Beef is an acquired taste for some, but it's an excellent choice for steak aficionados. The best option for cooking a Tomahawk is a reverse sear and the Wolfe Pit made an excellent tutorial. Check it out below!

Premium Angus Dry Aged Ribeye

Boasting a taste that only comes from the longstanding dry aging process, this Tomahawk Rib eye Steak is abundant in marbling and rich in flavor. Dry Aged beef is usually compared to nuts or said to have an earthy flavor to it. This cut is sure to please even the most discriminating steak connoisseur.

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly