Tomahawk Steak Dry Aged

This item MIGHT be delivered frozen for your convenience. Want it never frozen? Let us know. 45-65 Day Dry-Aged Tomahawk Ribeye Steak This is the kind of steak you will only find at very high end restaurants. We age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks. Why Dry-Age Steak? Dry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor. We only dry-age the best USDA Prime Steaks. Dry-aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses. What is a Tomahawk Steak? The Tomahawk is the 'manliest' cut of beef out there, even if in reality it's just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive "handle". If you want to impress your friends, co-workers, significant other