Rastelli's 32-36 oz. Black Angus Wet-Aged Bone

When your customers expect the very best, deliver a steak that's a cut above the rest with this Rastelli's 32-36 oz. Black Angus bone-in tomahawk! Black Angus beef is prized for its great flavor and generous, even fat marbling; this meat comes from Black Angus cattle that are hand-raised with care to ensure a tender texture and exquisite taste. Tomahawk steak is a ribeye with a long french trimmed "handle" of rib that gives it the appearance of a tomahawk. Considered one of the most delicious pieces of beef on the menu, ribeye is cut from the rib primal section and boasts abundant marbling throughout. This richly marbled fat renders during cooking, imparting this tomahawk steak with the mouthwateringly beefy flavor and tender, juicy texture that makes it a favorite of true steak aficionados. Thanks to Rastelli's meticulous butchery standards, this tomahawk steak is expertly hand-trimmed for a uniform end result with none of the fat and gristle left behind by grocery store cuts. When cooked to medium-rare perfection and served alongside tender, fresh vegetables or garlicky mashed potatoes, this show-stopping steak will command attention at your establishment!

This Black Angus tomahawk steak is expertly wet aged for 21 to 28 days to ensure rich flavor and a tender texture that make it easy to prepare. The intact rib bone insulates the meat during cooking, which ultimately helps maintain a temperature that gives a more moist and tender texture to the steak. This cut is ideal for cooking methods like grilling, searing and roasting, or broiling. Achieve an even level of doneness by baking or grilling the meat on low heat until it's just shy of medium rare, then finish it off by searing it over high heat for 1 minute on all sides to create a flavorful char on the outside that perfectly complements the juicy, pink interior! For optimal results, try dry-brining the steak in kosher salt overnight in your refrigerator. When it comes time to cook, rinse off the salt, pat dry with a paper towel, and sprinkle coarsely ground black pepper on each side. Because Black Angus steak does not need many other ingredients or sauces to deliver big flavor, this simple seasoning is perfect for enhancing the natural flavors of the beef while ensuring a crisp, brown crust and a tender, juicy interior. Ensure that you allow the steak to rest after cooking, then slice it against the grain for maximum tenderness!