tomahawk steak dryaged tomahawk steak dry aged - natürlich von Freyberger
tomahawk steak dryaged Tomahawk2 - natürlich von Freyberger
Origin

Shelf life & storage

Our Tomahawk Steak is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Tomahawk Steak Dry-Aged

    €92,80
    €71,38 /kg

    Tax included. Shipping calculated at checkout

    2 reviews
    2 reviews
    • 1300g steak, vacuum packed
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • With the typical long rib arch
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Tomahawk Steak Dry-Aged

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our Tomahawk Steak is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk

      A good Tomahawk steak needs one thing above all: time. Anyone who cooks the meat slowly and respectfully will taste the difference in the end.

      Dirk
      Dirk

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      Good to know

      The Tomahawk steak is essentially a ribeye with the bone still attached – and therefore has the same intense marbling that makes the ribeye so popular. Because of this marbling, it is also known as high rib, entrecôte, or standing rib roast.

      At Freyberger, our Tomahawk comes from the back of our heifers and is dry-aged for at least 5 weeks in our DryAger. This dry-aging process makes the meat dark red, tender to the bite, and develops a mild, nutty flavor.

      So gelingt das Tomahawk Steak perfekt

      The Tomahawk steak requires a little patience, but it rewards you with a full, beefy flavor. Because of the long rib bone and thick cut, reverse searing is the best method: first, bring it to a core temperature of around 50 to 54 degrees Celsius over indirect heat, then sear it sharply. This creates intense roasted aromas and a perfect crust, while the inside remains tender and juicy.

      After grilling, let the steak rest for a few minutes before slicing it against the grain. The fine marbling ensures an intense flavor, and a core temperature thermometer will help you hit the perfect doneness. This method also works well for ribeye or dry-aged cuts. You can find more suitable cuts for your barbecue evening in our Steak Cuts– for a visibly better result on your plate.

      Handwerk, das man schmeckt

      Behind every Tomahawk steak at Freyberger's butcher shop lies true craftsmanship. We know the origin of our beef, ensure species-appropriate rearing, and careful maturation. This diligence is not by chance but the result of years of experience at the block, recognized by titles such as Bratwurst King and multiple Butcher World Champion. For us, it's not about quick mass production, but about meat to which we give time.

      You'll notice this when the rib bone lies on the grill and the aroma spreads. A good steak tells a story of origin, patience, and respect for the animal. That's exactly what we stand for, fresh in the counter every day. Those looking for this experience will find it in our Special Cutsand c

      Häufige Fragen zu Tomahawk Steak

      A Tomahawk steak is a thick-cut piece of beef ribeye with a long, exposed rib bone. Its appearance resembles an axe, hence the name.

      Both come from the same area of the prime rib. The difference lies in the long rib bone of the Tomahawk, which creates its distinctive appearance, while the Ribeye is cut without this bone.

      For medium-rare, you should aim for an internal temperature of about 52 to 54 degrees Celsius. If you prefer it juicier and redder, stay around 50 degrees, and for medium, aim for 56 to 58 degrees.

      Due to the thick cut, cooking takes longer than with thin cuts. For reverse searing, you should expect 30 to 45 minutes of indirect heat, depending on the thickness, plus a short, intense sear.

      Look for fine, even marbling with delicate streaks of fat and a rich meat color. These fat deposits melt during cooking and provide an intense, juicy meat flavor.

      Keep it simple: coarse salt and pepper are usually enough to enhance the natural flavor of the beef. Ideally, season just before or immediately after searing.

      Store the steak in the refrigerator at about 0 to 4 degrees Celsius and use it within a few days. Before grilling, take it out in time to let it reach room temperature.

      Due to its weight and bone content, one tomahawk steak usually suffices for two people. Sliced across the grain, it can be easily divided on the plate.