Steak ships frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened in refrigerator for up to 7 days or in freezer for up to 6 months.

If frozen, thaw in refrigerator overnight. We recommend placing steak on tray while thawing to catch any juices.
For best quality, we do not recommend refreezing steak after it thaws.

Steak is best prepared using reverse sear method. Preheat oven to 275°F. Season steak with salt and pepper. Cover baking sheet with foil and place metal rack on sheet to elevate steak.
Transfer baking sheet to oven. Bake until steak reaches preferred temperature (rare: 120°F; medium-rare: 125°F; medium: 130°F). Use instant-read thermometer to check temperature at center of thickest part of steak. Cooking time can take up to 60 minutes. Oven temperatures vary; begin checking internal temperature at 10 minutes.
Once steak reaches desired temperature, remove it from oven, loosely cover with foil and allow it to rest for 10–15 minutes.
Add light coating of high smoke-point oil to heavy skillet (cast iron is ideal) and place over high heat until pan is hot. Sear steak on each side for 60–90 seconds to form crust.

Double R Ranch Tomahawk Steak, 3-lb