Weekend Favorite
$160.00from $144.00
Tomahawk
A 40 oz long-bone ribeye, frenched and ready for the fire. Reverse-sear it, carve it tableside, and let the steak make the occasion.
Options
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
The tomahawk is a ribeye that refuses to be ignored — a full 40-ounce steak with the rib bone left long and frenched clean, so it arrives looking like exactly what it is: an event. Underneath the drama is one of the most rewarding cuts in beef, with the ribeye's deep marbling melting through the meat as it cooks. Reverse-sear it for the best result — low oven or indirect grill heat until nearly done, then a ferocious sear to finish — and carve it off the bone in thick slices for the table. It serves two to three, photographs like nothing else in your kitchen, and eats even better than it looks. For birthdays, anniversaries, and the nights that deserve a centerpiece, this is the steak.
Features & Benefits
Why You’ll Love It.
- 40 oz showpiece — A long-bone ribeye that serves two to three.
- Ribeye marbling — Rich intramuscular fat melts through every slice.
- Reverse-sear ready — Thickness rewards a slow start and a hard finish.
- Tableside presentation — Carve off the bone for maximum effect.
- Texas-raised beef — From our own ranch program.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
Low oven first, then cast iron for a deep crust on a 40 oz steak.
- Season the tomahawk generously and set it on a rack in a 325°F oven.
- Cook slowly until the center is about 10–15°F below your desired final temperature.
- Rest 5–10 minutes while a cast-iron skillet heats until very hot.
- Sear 60–90 seconds per side, including the fat edge; add butter and aromatics only at the very end.
- Rest 10 minutes, remove the bone, and carve into thick slices.
Chef’s tipA steak this thick cooks more evenly when you reverse the usual order: gentle heat first, hard sear last.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Clean smoke plus a hard finishing sear for the deepest flavor.
- Season the steak and preheat the smoker to 225–250°F.
- Smoke until the center is 10–15°F below your desired final temperature.
- Remove the steak and raise a grill or skillet to very high heat.
- Sear 60–90 seconds per side and render the outer fat.
- Rest 10 minutes before carving.
Chef’s tipUse smoke as the low-heat phase, not the finishing phase. The final sear gives you the crust smoke alone cannot.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Two-zone live-fire cooking for the full tomahawk experience.
- Build a two-zone fire with one very hot side and one cooler side.
- Start the steak over indirect heat with the lid closed.
- Cook until the center is 10–15°F below target, turning once or twice for even heating.
- Move over direct heat and sear hard on both sides and the fat edge.
- Rest 10 minutes before carving.
Chef’s tipWatch flare-ups when the ribeye fat renders. Move the steak back to the cool zone instead of letting flames lick the meat.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
3
4
5
6
7
8
9
10
11
12
OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
-
“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
You May Also Like
