Tomahawk Steak, USDA Choice Angus

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Renowned as the King of Steaks, the Tomahawk Ribeye takes its name from a one-handed axe. This cut boasts exceptional marbling and tenderness, weighing around 32-34 ounces. Each steak is individually vacuum-sealed and graded USDA Choice Angus for quality assurance.
To cook a Tomahawk Steak, USDA Choice Angus, start by bringing the steak to room temperature. Season generously with salt and pepper. Preheat your grill or cast-iron skillet to high heat. Sear the steak for 3-4 minutes on each side to develop a rich crust. Then, move it to indirect heat or lower the skillet temperature and cook slowly until the internal temperature reaches 130°F (54°C) for medium-rare. Let the steak rest for 10 minutes before slicing to allow juices to redistribute, ensuring a tender and flavorful experience.