A steak this thick needs a sear plus some gentler heat to carry it through. Salt it well, get an oiled cast iron screaming hot, and sear it 2-3 minutes a side. Then move the whole pan to a 400F oven until the center reads 120F.
On the grill, set up two zones by banking all the coals to one side, or leaving a burner off if you're on gas. Sear it over the fire, then move it to the cool side to finish, which also gives you somewhere to run when the fat drips and the flames jump.
For a steak this size, a reverse sear is even better. Run it at 225F in the oven or on the grill or smoker until the center reads 110F, then finish it with a hard sear in oiled cast iron, spooning butter, garlic, and rosemary or thyme over the top. Either way, let it rest 15 minutes under a pat of herb butter and slice it off the bone at the table.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Rib
A bone-in ribeye cut with the full rib bone left long and frenched - same richly marbled rib primal, with a presentation that stops the table. Big enough to share, rich enough that you'll want to. The tomahawk takes its name from its likeness to the Native American axe, from the Algonquian word otomahuk, “to knock down.” Unlike a real tomahawk, this long bone is all for show, which is exactly why it became the ultimate steakhouse showpiece.
