Description
Dry Aged Tomahawk Kissamos – Our Most Spectacular Cut
Table of Contents – Dry Aged Tomahawk Kissamos – Our Star Cut
- Why This Steak Is Special
- Our Dry-Aging Process
- Perfect Occasions for Tomahawk
- Best Cooking Methods
- Wine and Beer Pairings
1. Why This Steak Is Special
Dry aged tomahawk Kissamos is the most impressive and dramatic steak we offer at VG Paterakis. This long-bone ribeye is carefully dry-aged for 30 to 60 days in our special chamber. The extended bone gives it a stunning presentation and helps keep the meat juicy while adding extra richness when cooking.
2. Our Dry Aging Process
The slow dry-aging process concentrates the natural beef flavors, improves tenderness dramatically, and creates beautiful marbling with a deep, complex taste that steak lovers remember long after the meal. Many of our regular customers say this is the best steak they have ever eaten in Crete.
Every dry aged Tomahawk Kissamos is hand-cut fresh to order from biologically raised cattle. Giorgios personally oversees the entire dry-aging process because he wants to offer something truly exceptional in Kissamos. This is not mass-produced meat. This is meat with character, history, and real craftsmanship behind it.
The dry aged Tomahawk Kissamos is essentially a ribeye on steroids. The long rib bone not only looks spectacular when brought to the table, but it also acts as a natural heat conductor. This helps the meat cook more evenly and stay juicier compared to boneless steaks. After dry-aging, the flavor becomes richer and more concentrated — nutty, buttery, and deeply savory.
Because we age the meat ourselves, we can guarantee the quality from start to finish. We only use biological beef from trusted local farmers like Μιχάλης Μπαϊράμογλου. This short supply chain means we know exactly where every piece comes from.
2. Perfect occasions for Tomahawk
This is the steak you choose when you want to impress. Whether you’re celebrating a birthday, anniversary, or simply having friends over for a memorable grill night, the Tomahawk always delivers. Its size makes it ideal for sharing — one big steak can easily feed 2–3 people generously.
3. Best cooking methods
We recommend the reverse-sear method for the best results:
- Bring the steak to room temperature.
- Season generously with sea salt and black pepper.
- Cook slowly at low temperature until it reaches your desired doneness.
- Finish with a hot sear for a beautiful crust.
- Rest for 8–10 minutes before slicing.
Finish with fresh garlic, rosemary, and a drizzle of good Cretan olive oil. The bone itself can be used to make a fantastic stock afterwards.
4. Wine and beer pairings
A bold red wine works wonderfully — try a Syrah, Cabernet Sauvignon, or a local Agiorgitiko. If you prefer beer, a strong Cretan red ale or lager complements the rich flavor perfectly.
Also available as fresh (non-aged) upon request if you prefer a milder taste.
Premium Dry Aged Tomahawk Kissamos: The king of the grill! This dramatic long-bone ribeye is dry-aged for 30–60 days to deliver intense beef flavor and exceptional tenderness.
At VG Paterakis we believe good meat should tell a story. This dry aged Tomahawk Kissamos carries four generations of tradition, Giorgios’ dedication to quality, and the pure taste of Crete. We hope it will become a favorite on your table too.
Current weekly special offers from VG Paterakis family butcher on Skalidi street in Kissamos. Fresh meat cuts, dry-aged biological beef, and other quality products at promotional prices for April 2026.
