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Description

Grand Western Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef.

13 LB of the ultimate grilling experience. This package requires an advance grilling experience.

Not every day you get to eat like The Flintstones. In the past, the long bone was used as a handle. This is where the name came from - Tomahawk. This Tomahawk Steak, also called Long Bone Cowboy Steak - is well marbled for the perfect taste. We take pride of everything that carries our private Grand Western Reserve label. If we put our name on the product, rest assure that it's top quality.

Fire up the grill and take your cookout to the next level with the Ultimate Grilling Package — a bold, flavor-packed collection of premium beef cuts designed for serious meat lovers. Whether you're hosting a backyard BBQ or gifting a fellow grill master, this steak gift box delivers unforgettable flavor and steakhouse-quality cuts.

Grade: Upper Third USDA Choice or Higher
Aged: 21+ days wet aged.
Item 1: (2) 32oz Reserve Tomahawk.
Item 2: (2) 24oz Sterling Silver Premium Porterhouse.
Item 3: (2) 22oz Sterling Silver Premium Bone In Ribeye.
Item 4: (6) 8oz Sterling Silver Premium Steak Burgers.
Description: Tomahawks: First 4 Bones & Hand-Crafted.
Description: Porterhouse: Center Cut, & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Grilling (Bold Flavor & Char)

1. Prep the Meat:

Remove steaks and burgers from packaging and let them rest at room temperature for 30–45 minutes.
Pat dry and season with kosher salt, cracked black pepper, and optional garlic or herb rub.

2. Preheat Grill:

Heat grill to high (450–500°F).
Oil the grates to prevent sticking.

3. Grill Times (per side):

Tomahawk Steaks: 6–7 minutes per side, then finish over indirect heat until internal temp reaches 130–135°F (medium-rare)
Porterhouse Steaks: 5–6 minutes per side
Bone-In Ribeyes: 5–6 minutes per side
Steak Burgers: 4–5 minutes per side, until internal temp reaches 160°F

4. Rest & Serve:

Let steaks rest for 5–10 minutes before slicing or serving.

Method 2: Sous Vide (Precision & Tenderness)

1. Season & Seal:

Season each cut with salt, pepper, and fresh herbs (e.g., rosemary, thyme).
Vacuum seal or use a zip-top bag with the water displacement method.

2. Sous Vide Settings:

Tomahawk Steaks: 132°F for 3 hours
Porterhouse Steaks: 130°F for 2.5 hours
Bone-In Ribeyes: 132°F for 2 hours
Steak Burgers: 140°F for 1 hour

3. Sear Finish:

After sous vide, pat dry and sear in a hot cast iron skillet with butter or oil for 1 minute per side to develop a crust.

Side Dish Pairing Suggestions:

Tomahawk & Ribeye:
- Truffle mashed potatoes
- Grilled asparagus with lemon zest
- Cabernet Sauvignon or Syrah
Porterhouse:
- Creamed spinach
- Roasted garlic fingerling potatoes
- Aged Bordeaux or Zinfandel
Steak Burgers:
- Toasted brioche buns
- Sharp cheddar, caramelized onions, and steakhouse aioli
- Sweet potato fries or coleslaw