Dry Aged Tomahawk Steak

Kevin Abbott

Two pounds plus. No one’s gonna ask, “Where’s the beef?” when this dish is delivered to the table. “The 34-oz. Dry-Aged Tomahawk Steak is our most impressive steak, both visually and flavor-wise,” says Kevin Abbott, Executive Chef of the Nashville location of STK, a modern steakhouse operated by The One Group, with other locations worldwide.

Abbott says the cut, the visuals and the aging process move this Linz bone-in ribeye to signature status. “The fantastic marbling really makes the flavor pop,” he says. Plus, the 36-day dry-age process tenderizes the steak, reducing the overall moisture content by 10 percent. “This intensifies the flavor, makes for a richer mouthfeel and imparts an earthy quality that is reminiscent of mushrooms or foie gras,” he says. “This is a favorite of both our kitchen team and our clientele. It has the visual ‘Wow!’ factor, and the flavor of the cut cannot be beat.”

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