Prime Rib Steak (Tomahawk)

Bold. Bone-In. Built for the Braai.

A Prime Rib Steak, often presented as a Tomahawk when the rib bone is left long, is a dramatic cut with generous marbling, deep beef flavour and the richness that comes from cooking on the bone. It is made for occasions when the steak itself should be the centrepiece.

At Gourmet Butcher, we select pasture-raised beef according to the same principle that guides everything we sell: if we wouldn't serve it to our own family, we won't sell it to yours.

At a Glance

·         Tenderness: ★★★★☆

·         Flavour: ★★★★★

·         Marbling: ★★★★★

·         Best cooked: Medium-rare to medium

·         Best methods: Braai, grill or cast iron

Why You'll Love It

·         Rich marbling.

·         Deep bone-in beef flavour.

·         An impressive steak for sharing.

Simple Cooking Guide

Sear over strong heat, then move to gentler heat so the centre can cook without burning the exterior. Rest generously before slicing away from the bone.

Ray's Notebook: A Tomahawk looks impressive, but the real reason to buy it is the rib meat: marbling, flavour and juiciness. The bone adds theatre; the beef still has to deliver.

Choosing the Right Cut

Choose Prime Rib Steak when you want Rib-eye character with the drama of a bone-in cut; choose boneless Rib-eye when easier portioning matters more.

The Gourmet Butcher Promise

We carefully select suppliers whose farming practices meet our standards and we challenge quality when something doesn't meet our expectations. Maintaining a supplier relationship can never be more important than maintaining your trust.