Jul 13 2026
Restaurants›Hugo's Frog Bar & Fish House›Tomahawk Chop Dry Aged Recipe

Tomahawk Chop Dry Aged Recipe

Inspired by Hugo's Frog Bar & Fish House
Time1h 30m
Serves2

260z

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Ingredients

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Main Ingredients

Optional Marinade

Method

Preparation

  1. 1

    Dry-Aging the Tomahawk Chop

    If using a dry-aged tomahawk chop, ensure it has been aged for at least 21 days for optimal flavor. Take the chop out of the refrigerator and let it sit at room temperature for about 1 hour before cooking.

  2. 2

    Marinade (Optional)

    If you choose to marinate, combine red wine, balsamic vinegar, and honey in a bowl. Submerge the tomahawk chop in the marinade and refrigerate for 1-4 hours.

Cooking

  1. 3

    Seasoning the Chop

    Generously season both sides of the tomahawk chop with kosher salt, freshly ground black pepper, chopped rosemary, thyme, and minced garlic. Rub the olive oil over the chop to help the seasoning adhere.

  2. 4

    Preheating the Grill

    Preheat your grill to high heat (around 500°F/260°C). If using a charcoal grill, prepare the coals to one side for direct heat cooking.

  3. 5

    Grilling the Tomahawk Chop

    Place the seasoned tomahawk chop on the grill over direct heat. Sear each side for 4-5 minutes until a nice crust forms. Then, move it to indirect heat and close the lid. Cook for an additional 20-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

  4. 6

    Resting

    Remove the chop from the grill and let it rest on a cutting board for at least 10-15 minutes. This allows the juices to redistribute.

  5. 7

    Slicing and Serving

    After resting, slice the tomahawk chop against the grain. Serve with your choice of sides or enjoy it on its own.

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