Cowboy Steak / Tomahawk

Premium Cowboy Steak Tomahawk in Montreal

Cowboy steak tomahawk is the most impressive cut you can serve. Our hand-cut version delivers restaurant-quality results at home. This bone-in ribeye has a long frenched bone, so it looks bold on any plate. At Boucherie Beirut, we select only the finest ribeyes because presentation matters as much as flavour.

What Makes Our Cowboy Steak Tomahawk Special?

At Boucherie Beirut, we source premium ribeyes with great marbling. The bone adds flavour during cooking, so you get richer taste in every bite. We french each bone by hand in our Laval shop, which creates that clean signature look. This care sets our cowboy steak tomahawk apart.

Cut Profile and Characteristics

This cut comes from the rib section. The meat is tender and well-marbled. The ribeye cap is buttery, and the eye offers bold beefy flavour. The long bone conducts heat evenly, so the meat cooks better. When rested, the juices spread throughout for perfect texture. Learn more about bone-in ribeye cuts and their traits.

How to Cook Your Cowboy Steak Tomahawk

Let it rest at room temperature for 45 minutes. Season with salt and pepper, then sear over high heat for 3 to 4 minutes per side. Finish in a 400°F oven until done. Use a meat thermometer, since thickness varies. Rest for 10 minutes before slicing, because this lets the juices settle.

Best Pairings for Cowboy Steak Tomahawk

This cut pairs well with baked potatoes, creamed spinach, and roasted mushrooms. A herb butter elevates the taste, and a peppercorn sauce adds depth. Grilled asparagus or a Caesar salad balance the richness, so your meal feels complete.

Explore More Premium Cuts

Boucherie Beirut is Laval’s destination for premium halal beef, hand-cut fresh daily. Browse our beef cuts, explore our Certified Angus collection, or discover our dry-aged selection. Visit our online shop for delivery across Greater Montreal.