Tomahawk Steak DryAged
Tomahawk Steak DryAged

Tomahawk Steak DryAged


Regular price€70,07
€53,90/kg
Tax included. Shipping calculated at checkout.
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  • 1300g steak, vacuum packed
  • Perfectly matured quality with guarantee
  • Freyberger's Plus Guarantee
  • With the typical long rib arch

Our Tomahawk steak will keep for at least 5 days after it arrives or is picked up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfahrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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Good to know

The beautiful marbling is already known from the RibEye. Since the Tomahawk is the RibEye Bone In, i.e. the RibEye with bone, beautiful marbling is also standard here. Our DryAged Tomahawk steak spends at least 5 weeks in the DryAger, our dry-aging room. It comes from the back of our heifers. That is why the Tomahawk is also known as high rib, entrecote or prime rib . Due to the aging process, the meat is dark red and at the same time tender to the bite. In addition, the taste is mild and nutty.

This is the best way to prepare your Tomahawk steak:

Like all other steaks, you should let the tomahawk come to room temperature. To do this, take the steak out of the fridge about 3 hours before cooking. Once the 3 hours have passed, you can preheat your grill to maximum temperature. While the grill is running at full speed, it is recommended to salt the steak directly before grilling. Now sear the steak as hot as possible over direct heat. Since you eat with your eyes, turn the tomahawk steak 90 degrees once during searing to create the ideal grill pattern. After both sides of the steak have been seared, sear the fat edge until it is golden brown. Once you have done that, cook the tomahawk steak over indirect, lowest heat (about 100 degrees) until medium rare. To make sure you don't miss the time to take it out, we recommend using a core temperature gauge or thermometer. When the target core temperature is 55 degrees, remove the steak from the grill and let it rest for about 5 minutes. Once the resting period is complete, you can carve the Tomahawk steak and place it in the middle of the table.

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B
Bernd Leicht
Top Ware

Wie immer lag alles wie bestellt zur Abholung bereit. Super Ware, auch unsere Gäste waren von der Fleischqualität begeistert.


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