What is a Tomahawk Steak?

There are steaks… and then there are steaks that make you stop mid-sentence, widen your eyes, and say "Well now…"

The grass-fed Tomahawk steak is exactly that kind of steak.

At first glance, it's hard not to fall a little bit in love. With its long, dramatic bone and beautifully marbled meat, it looks like something straight off a ranch table after a long day's work. But underneath all that flair is something wonderfully simple—it's a bone-in ribeye, just cut thicker and left with that long, Frenched bone that gives it its signature "tomahawk" look. It looks more like a weapon than dinner.

And oh my goodness… the flavor.

A Tomahawk Steak is a Ribeye with The Bone Still Attached.

Because it comes from the ribeye, one of the most tender and richly marbled parts of the animal, a Tomahawk steak cooks up buttery, juicy, and deeply satisfying. It's the kind of steak that doesn't need much fuss. The tomahawk needs just a little salt, a little fire, and a little patience. By serving it on the bone and with the extra thickness it's not your typical steak, it has some real wow-factor. Learn more about what separates a ribeye from a tomahawk ribeye.

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What Makes a Grass fed Tomahawk Steak So Special?

There's something about a Tomahawk that feels both rustic and a little bit grand all at once.

It's hearty. It's generous. And it's just plain beautiful.

• It's a ribeye at heart – which means you're getting that incredible marbling and tenderness in every bite. Understand what makes a ribeye and a tomahawk uniquely different

• It's thick-cut – usually a couple inches thick, giving you that perfect contrast between a crisp crust and a juicy center

• That long bone – not just for looks (though it sure is pretty), it helps the steak cook evenly and adds just a touch of extra flavor

• It's meant to be shared – though I won't judge one bit if you decide otherwise

It's the kind of steak you carry out to the table and everyone just… pauses.

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How to Cook a Tomahawk Ribeye Steak.

Now don't let its size intimidate you. Our tomahawks weigh approximately 32oz each, making them shareable. Cooking a Tomahawk is less about complicated techniques and more about letting the steak do what it was made to do.

Step 1: Let It Rest (Before You Even Cook It)

Take the steak out of the fridge and let it sit on the counter for about 30–60 minutes. This helps it cook nice and evenly.

Step 2: Keep the Seasoning Simple

A good amount of salt, maybe a little cracked pepper and some garlic—that's all you need. When the beef is this good, you don't want to cover it up.

Step 3: Low and Slow First

Set your grill or oven to a gentle heat (around 225–275°F) and let the steak cook slowly until it reaches about 120–125°F internally.

This is where all that marbling starts to melt and work its magic.

Step 4: Finish with a Good Sear

Now comes the fun part—turn up the heat nice and high and give the steak a quick sear on each side. You're looking for that golden, slightly crisp crust that makes your mouth water before you even take a bite.

Step 5: Let It Rest Again

Set it aside for about 10 minutes. I know it's hard to wait—but this is what keeps all those flavorful juices right where they belong.

Step 6: Slice and Serve

Cut the meat off the bone, slice it against the grain, and serve it up. Or, if you're feeling a little dramatic (and I fully support this), bring it to the table whole and slice it right there.

Serve a Grass fed Tomahawk Steak

A Tomahawk Ribeye steak isn't something you make on a random Tuesday.

It's for moments that matter.

• Birthdays – especially the kind where you want to go all out

• Anniversaries – cozy, meaningful, and a whole lot more personal than a crowded restaurant

• Father's Day – because let's be honest… this is what Dad really wants

• Holiday gatherings – when the table is full and the stories are flowing

• Celebrating big wins – promotions, milestones, or just getting everyone together

It's the kind of meal that turns into a memory before the plates are even cleared.

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A Gift That Feels Personal

There's something about gifting a Tomahawk steak that just feels… thoughtful.

It's not something picked up last minute. It's not forgettable.

It says:

• "I wanted to give you something special."

• "I know you'll enjoy this."

• "This is meant to be experienced."

Whether it's for a client, a colleague, an employee, or someone you love, it carries a sense of care and intention that most gifts just don't.

And during the holidays? It becomes the centerpiece of someone's table—and part of their story.

The REP Provisions Difference

When you start with something this simple, the quality matters all the more.

REP Provisions sources their Regenerative Grass Fed Tomahawk Ribeyes from 100% American small family farms, raised regeneratively and without all the shortcuts you'll find in conventional beef.

It's beef raised the right way—on pasture, in rhythm with nature, and with a whole lot of respect for the land.

And you can taste that difference in every single bite.

 

Final Thoughts

A Regenerative Tomahawk steak is more than just a cut of beef. 

It's a gathering. A celebration. A reason to slow down and enjoy something truly good.

And whether you're cooking it up for your family, sharing it with friends, or sending it as a gift, one thing's for sure—

It won't be forgotten anytime soon.

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