Kobe Beef Ribeye Tomahawk Steak

4 steaks (about 8 lbs total)

$249

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Size:	Limited Availability Four 26-28oz steaks (approx. 7-8lbs total).
Features:	Grade 3 (Kobe Beef Grades) Frenched Hormone Free Sub-Therapeutic Antibiotic Free Frozen
Origin:	Australia

Bone in ribeye steaks (aka tomahawk steaks, cowboy steaks, cowboy ribeyes) are large steaks cut from the intensely flavorful ribeye muscle. In addition to a hefty portion of beefy steak, each includes a single long bone offering a different look than boneless kobe ribeye steaks.

Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu ribeye steaks are both more flavorful and more tender than those cut from conventional beef.

Keep your Kobe beef ribeye steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Cook wagyu ribeye steaks as you would normal beef bone-in ribeyes. Alternatively, many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.

If you’re roasting these steaks in the oven and the exposed bones start to get too dark before the steak is done, wrap the bones in tin-foil to protect them from excessive browning.

How to Cook Tomahawk Steaks
Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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