Big Bone, Big Flavor: Our Favorite Way to Cook a Tomahawk

Tomahawks are our steak.

Everyone loves steaks, but this one is special for us because Justin and I make them for our anniversary. There’s something already great about a thick-cut ribeye, but that long bone handle really dresses to impress. They’re big, dramatic, and feel a little extra, kind of like making it through another year together on the farm.

We don’t go out to eat often. Nature of the farm business. If we have a reason to celebrate, we’d rather find great meat and make it at home.

When I couldn’t source the kind of beef we wanted, aged and thick cuts, I told Justin, “Babe… we’re going to have to start a new project.”

Bless him, the man didn’t say no.

What’s a Tomahawk Steak?

A tomahawk is really just a bone-in ribeye with a long, frenched rib bone still attached. Some folks call it a cowboy steak. Others call it a caveman steak. Whatever you call it, there’s no denying it’s a statement piece.

It comes from the rib primal, which means deep beef flavor and beautiful marbling are a given. Ribeye is already a favorite for special occasions, gifts, or a cozy at-home dinner date night. The tomahawk just takes it to another level.

Why a Tomahawk Is Worth the Splurge

This is the cream of the crop when it comes to ribeyes. Ours are thick, 2 to 3+ inches, and usually weigh well over 2 pounds. One shows up at the anniversary table and suddenly, dinner feels like a special event.

Like all our beef, it’s sustainably raised right here at Creamery Creek, hand-cut by our trusted local butcher, and dry aged for at minimum of 21 days. That dry aging is the magic. It draws out rich, nutty, almost buttery flavors that you just don’t get in fresh-cut beef. 

How We Cook a Tomahawk Steak (Reverse Sear)

This is Justin's method for a perfectly cooked tomahawk, but also works in the oven+griddle :

• Bring the steak to room temperature.
• Preheat the pellet grill to 250°F
• Season with kosher salt and cracked pepper
• Cook in the pellet grill (or oven) until it hits 125°F internally (we use a probe)
• Crank the grill (or griddle) until blazing hot
• Sear both sides until the temp hits 130–135°F for medium-rare
• Rest under foil for 10–15 minutes before slicing

Yes, waiting is torture. Yes, it’s worth the wait.

Where to Buy Tomahawk Steaks Online

In addition to our dry aged tomahawk steaks we also have our creekreserve tomahawk steaks that are dry aged for 28+ days for extra bold and rich flavor in an already impressive cut. It’s for steak lovers that want something extra-extra special!

And if you’re looking for more even premium steaks, give our dry aged Porterhouse steak or dry aged Filet Mignon a try.

Tell me how it goes for you!

XOXO,

Louisa