Today Gourmet American Upper 2/3 Choice Tomahawk Ribeye Steaks - (2) 30-32oz. Ribeye Steaks

(2) 30-32oz. Ribeye Steaks 4.0lbs. Avg. Net Wt. Product of USA The Today Gourmet Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk is the most flavorful steak. You've seen this dramatic long-bone cut ribeye in top steak houses. Now, you can enjoy it at home and eat like royalty! It's hand-cut to include the impressive bone and then slowly aged to bring out all the tenderness and flavor you expect from Today Gourmet. If you want to add some flare to your traditional ribeye, our Tomahawk Ribeye will surely be the star of the meal, with its unique French-trimmed long bone making for a perfect presentation. Our tomahawk ribeye has an abundance of marbling and delivers robust flavor with every tender bite. It is the picture-perfect centerpiece, ready for your next celebration or special occasion.

• (2) 30-32oz. Ribeye Steaks
• 4.0lbs. Avg. Net Wt.
• Product of USA
• Individually vacuum-sealed
• Antibiotic-free, hormone-free, and high in omega 3s and Omega 6s
• Bone-in creates enhanced flavor & juiciness
• Instantly recognizable, steakhouse-worthy cut
• THE FLASH FREEZING DIFFERENCE. Flash freezing uses extremely cold temperatures to rapidly freeze foods. The process is much faster than traditional freezing and locks in freshness, taste, and quality by minimizing ice crystal formation. (Fast forward through the cellular-level science.) Thanks to the smaller ice crystals, the food — when thawed — maintains its structure, moisture content, and texture.
• HOW TO PREPARE: Oven (Sear and Slow Roast): Remove Tomahawk from vacuum packaging. Pat dry and generously season both sides of steak. Allow steak to set at room temperature for 1 hour. Wrap entire exposed bone in foil. Pre-heat oven to 250°F. Heat 1 tbsp. oil over medium-high heat in a large skillet. When oil is hot, add steak to the pan and sear on both sides until well browned or 2-3 minutes per side. Place the steak on an elevated rack in a roasting pan. Roast for approximately 45 minutes for rare (120-130°F), 45-50 minutes for medium rare (130-140°F) and 50-55 minutes for medium (140-150°F). Allow 10-15 minutes resting time before serving. Charcoal Grill: Place the Tomahawk on the grill over indirect heat, away from the lit coals, with the bone side of the steaks facing the heat. Close the lid and position the air holes directly over the steaks.
• ABOUT TODAY GOURMET. We are a small, family-owned business with 30+ years of experience in the food industry. We know and love food. We only source the best products we can find and put an emphasis on working with family-owned businesses across the U.S. If we won't put it on our table, we won't put it on yours!