If you’re looking to buy your favorite tomahawk (or cowboy ribeye) steak online, there’s no better place to do it than with Braveheart. These fresh, high quality cuts of steak are guaranteed to be delicious, all at a price that others can’t compete with. There’s a reason why professional level chefs seek this meat out specifically for their dishes, and impressing your friends and family with these well-cooked steaks is sure to elevate your status as master of the meat.

There’s no mystery when it comes to this product. Every single cut of meat Braveheart provides can be traced all the way back to the family-owned farm it came from, and these tomahawk steaks are no different. Braveheart does this to ensure that anyone who orders from us can be certain that they’re getting the best possible meat from a reliable source.

Tomahawk steaks are naturally one of the most delicious cuts of steak, but there’s more to the meat than just taste. The specific way tomahawk steaks are cleaned and trimmed results in their unique appearance.This leads to tomahawk steaks being perfect for both new and seasoned chefs to not only work with meat that tastes fresh out of a premium steakhouse, but can easily be presented as if they work in a five-star restaurant! 

From backyard barbecues to once in a lifetime celebrations, Braveheart’s tomahawk steaks are perfect for any and every special occasion that needs something delicious on the menu. They are unique, they are delicious, and if you’re looking for the best of these cuts of steak, then look no further than Braveheart Foods.

Recipes

Try this flavorful, easy to make recipe for steak bites that’s perfect for any event.

As summer is just around the corner, the cravings for a classic hot dog are on the rise. But why not add a twist to the mundane summer delicacy? Introducing the Mexican Street Corn Hot dog, this recipe provides a twist creating a tasty, refreshing sensation delivered right to your taste buds. With the spice of jalapeno aioli and the fresh taste of corn, your pallet will be taken to the next level. Using Bravehearts Ridgecrest franks dogs you will be brought with summertime nostalgia, without all the questionable ingredients. Mix it up this summer by bringing the best dogs to your cookout.

Ingredients

• 4 Brioche Hot Dog Buns
• 4 Ridgecrest Franks hot dogs
• 4 Corn on the Cob
• 3 Tablespoons of Mayo
• 3 Tablespoons of Lime Juice
• 2 Tablespoons of Tajin Chili Lime Seasoning
• 5 Oz of Cotija Cheese
• Small bag of Hot Cheetos
• ½ cup Cilantro
• 2 Large Jalapeños
• 1 bunch of cilantro
• Cup and a half of lime juice
• Tablespoon of minced garlic
• ½ cup of olive oil
• 2 ½ cups of mayo
• 1 cup of water
• Salt & pepper to taste

Directions

Aioli

1. Take the Jalapeños and heat your grill up to high and roast your Jalapeños until they are charred.
2. Take the Jalapeños off the grill and put inside the bowl, let cool.
3. After cooling, put on plastic gloves (or the jalapeño juice will burn your skin) and take off the stems, peel the skin off and take out the seeds by hand. (The easy way to peel the skin and take out the seeds is to run it under hot water.)
4. Take ALL the aioli ingredients except for the mayo and place in a blender. Blend until it becomes a liquid.
5. Take the mayo and place in a separate bowl. Fold in Jalapeño puree to make aioli.
6. Place in a squirt bottle and refrigerate for 10 minutes. If you do not have a squirt bottle, you can get a zip lock bag and cut a small hole in the corner.

Mexican Street Corn

1. Take the corn on the cobs and soak in an ice bath for 15 minutes. Take out the ice bath and turn your grill to high. Grill corn for 10 minutes on each side or until brown. (All grills are different so temperatures and time may vary.)
2. Once corn is finished. Take corn, place in a bowl and let cool. Once cooled, cut corn off the cob and place in a large bowl.
3. Add all ingredients in a bowl with corn and fold until mixed thoroughly which becomes your Mexican Street Corn.
4. Grill Hot Dogs and place in buns. Top them off with the Mexican Street Corn. Drizzle the Hot Dog with the Aioli sauce to your liking.
5. Top off the Hot Dog with a sprinkle of cotija cheese, cilantro and dust with crushed hot Cheetos.

This recipe is the perfect steak dinner for any occasion. Bravehearts Top Sirloin steaks make for the perfect meat for this dish, with its tender, beautifully marbled texture this cut is known for its flavorful taste and pairs well with marinades and bold seasonings. The steak is tender, a little tangy, and the sweet flavor of bourbon helps make this flavorful sauce a perfect partner for a juicy sirloin steak. With this recipe your friends and family will think they are dining in a 5 star Michelin restaurant.

Ingredients

• 4 of Bravehearts top sirloin steaks, about 1-inch thick, at room temperature
• coarse salt and fresh ground pepper, to taste
• 2 tablespoons dijon mustard divided
• 2 tablespoons butter divided
• 1/3 cup bourbon
• 1/4 cup low sodium soy sauce
• 1 teaspoon low sodium Worcestershire sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 2/3 cup half and half you can also use evaporated milk or light heavy cream
• dried parsley for garnish

Directions

The Steaks

1. Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.
2. Rub steaks with dijon mustard.
3. Heat a large cast-iron skillet over medium-high heat.
4. Transfer steaks to a heated skillet, two steaks at a time, and add 1 tablespoon butter.
5. Cook steaks until browned and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
6. Remove steaks from skillet and set aside.
7. Repeat with the remaining steaks.

The Bourbon Sauce

• In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.
• Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.
• Stir in half & half or light cream and cook for a minute or two, or until thickened.
• Remove from heat and lace steaks back in skillet; turn to coat.
• Garnish with dried parsley.
• Serve.

Looking for more recipes to add to your menu? Taco Tuesday is a fan favorite among many and Braveheart has the perfect steak bite tacos to impress your guests with a delightful combo of snow pea and jicama slaw and chipotle aioli. Using Bravehearts top sirloin steaks you will take tacos to the next level, the perfect handheld treats loaded with steak bite flavor.

Bravehearts Bottom Round Flat Roast works beautifully with this recipe as the tender, lean- but succulent, buttery meat provides a melt in your mouth texture. This recipe is keto friendly, easy to make, and perfect for meal prepping. 

Ingredients

• 8 Slices Bravehearts Bottom Round Flat Roast
• 1 Bell pepper
• 1/2 Red onion
• 1 Cooking spray
• 1 1/2 cup Cheddar cheese, Sharp

Directions: 

1. Preheat oven to 375 F and line a baking sheet with parchment paper.
2. Toss bell pepper (1 thinly sliced + deseeded) and red onions (1/2 thinly sliced) in cooking spray and baking in a preheated oven and until softened to your liking (I cook them for 15 minutes).
3. Lay thinly cut slices of Bravehearts Bottom Round flat roast (8 slices) in a single layer on a baking sheet and evenly distribute cheese over the top.
4. Bake in the oven until the cheese just melts, about 5 minutes
5. Allow meat/cheese to cool for about 5 minutes (until you're able to handle them), then work quickly before the cheese hardens -- place veggies on one end of the roast beef and roll up over the veggies.

Slice roll-ups in half or enjoy whole. Option to place a toothpick in the center, and enjoy!

Looking for more ways to spice up Bravehearts Bottom Round Flat Roast? Try our Barcelona Beef Medallions recipe! 

For the ultimate blend of rich flavors and textures, try this recipe. Premium Braveheart Black Angus Beef Tenderloin Medallions are topped with a rich cream sauce featuring crunchy nuts and fresh herbs, then served over perfectly cooked pasta.

Ingredients

• 1 8 oz. Braveheart® Black Angus Beef Tenderloin, Medallions
• 1/2 Cup(s) cheese crumbles, gorgonzola
• 3 garlic, clove(s), minced
• 3 Tbsp(s). Nature's Best Dairy® Butter, Unsalted, divide into 2 T. and 1 T.
• 3/4 Cup(s) Nature's Best Dairy® Cream, Heavy
• 1/2 Cup(s) Peak Fresh Produce® Basil, chopped
• 1 Cup(s) Piancone® Pasta, Penne, uncooked
• salt and pepper, to taste
• 1 tsp(s). thyme, fresh, chopped
• 3/4 Cup(s) walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature.
2. Immediately remove from heat and reserve for service.
3. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts.
4. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch!
5. Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon).
6. Season sauce with salt and pepper to taste and reserve warm for service.
7. Boil pasta until al dente and drain.
8. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
9. Place in a large serving bowl and lay the beef medallions on top of the pasta dish.
10. Garnish with the fresh thyme and basil.

Steak Burrito Recipe

This recipe elevates a favorite.

Use our favorite chipotle fajita marinade with peppers and onions. You will want to save this sauce for fresh meals when you order steak online.

Ingredients

• 12 oz Alpine Lace® 25% Reduced Sodium American Cheese
• 4 lbs Braveheart® Black Angus Beef Steak, flank, sliced 1/4"
• as needed enchilada sauce, warmed
• 3 lb Peak Fresh Produce® Pepper(s), Green Bell, sliced, red and/or green
• 2 lb Peak Fresh Produce® Onion(s), sliced
• 12 Contigo® Tortilla(s), Flour, 12", warmed

Directions

For each serving, place 5 ounces marinated beef in skillet. Cook until beef starts to brown; add 4 ounces bell pepper and 2 ounces onion. Sauté until beef is thoroughly cooked.

Beef Fajita Marinade

Whichever Braveheart cut you choose, the flavor is unparalleled. This seared beef tenderloin recipe is one that will impress any guest.

Ingredients

• 8 oz Braveheart® Black Angus Beef Tenderloin, fillet cut into medallion slices
• 3 tbsp Nature's Best Dairy® Butter
• 1/2 cup cheese crumbles, gorgonzola
• 3/4 cup Nature's Best Dairy® Cream, Heavy
• 1/2 cup Peak Fresh Produce® Basil
• 3 Peak Fresh Produce® Garlic, Clove(s), minced
• 1 tsp thyme, fresh, chopped
• 3/4 cup walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature. Immediately remove from heat and reserve for service.
2. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch! Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon). Season sauce with salt and pepper to taste and reserve warm for service.
3. Boil pasta until al dente and drain. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
4. Place in a large serving bowl and lay the beef medallions on top of the pasta dish. Garnish with the fresh thyme and basil.

These Beef Medallions develop a deep flavor as they are coated in this simple yet delicious Barcelona Spice Rub. Top this will garlic dressing, and you have one mouthwatering meal on your hands.

Ingredients

• 1 1/2 oz Braveheart® Black Angus Beef Tenderloin, Medallions, 3 each
• 1 tbsp Nature's Best Dairy® Butter
• 1 tbsp Peak Fresh Produce® Pepper(s), Green Bell, julienned
• 1 Peak Fresh Produce® Mushroom(s), quartered
• 1 tbsp Piancone® Oil, Olive, Extra Virgin
• 1 tbsp Assoluti® Oil, Olive Blend
• 1 tbsp Raffinato® Cheese Grated, Parmesan
• 80 count Peak Fresh Produce® Potato(es), peeled and cubed
• 1 tbsp Peak Fresh Produce® Pepper(s), Red Bell, julienned
• 1 Peak Fresh Produce® Onion(s), Red, sliced to taste
• 3 tbsp Piancone® Dressing, Roasted Red Pepper and Garlic
• salt and pepper, to taste
• 1 tbsp Peak Fresh Produce® Tomato(es), diced
• 1 tbsp Peak Fresh Produce® Pepper(s), Yellow, julienned

Directions

1. Season the beef with 1Tbsp. of Barcelona Spice Rub. Heat a pan with the oil in it. Saute the medallions to desired doneness. Finish by melting the butter in with the beef and spooning it over top.
2. Place the potatoes in a pot of water and cook until done. Drain the potatoes, toss in olive oil and season with dry Ranch mix.
3. Place in the cut side of the Romaine in the olive oil and season with salt and pepper. Place on a hot grill for 10 to 15 seconds to mark. Sprinkle with Parmesan cheese.
4. Arrange the beef, potatoes, lettuce, mushrooms, onions, peppers and tomatoes on a plate. Drizzle with Roasted red Pepper and Garlic dressing.

Barcelona Spice Rub

Create a new fan favorite recipe with this mouthwatering Braveheart Center Cut Filet and delicious lobster combination.

Ingredients

• 1 8 oz Braveheart® Black Angus Beef Fillet(s), center cut
• 1/2 cup Bay Winds® Lobster, claw and knuckle meat
• 1 tbsp Peak Fresh Produce® Garlic, minced
• 1 shallot(s), minced
• 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
• 1/2 cup Piancone® cooking Chablis wine
• 1/2 cup Nature's Best Dairy® Cream, Heavy
• 3 tbsp Nature's Best Dairy® Butter, Unsalted, diced
• 2 tbsp Piancone® Oil, Olive, Extra Virgin
• 1/4 tsp Magellan® sea salt
• 1/4 tsp Magellan® Black Pepper, ground

Directions

1. Remove filet from refrigeration rub with 1 tbsp of Piancone olive oil and season with ½ of the Delectable sea salt ang ground black pepper. Cook filet on pre heated grill until desired internal degree of doneness. For medium rare you would want an internal temperature of 140 – 145 degrees.
2. Heat a sauté pan over medium high heat and add the other tablespoon of Piancone olive oil. Now add Peak green onion, garlic, and shallot to the pan. Season with remaining Delectable sea salt and ground black pepper. Cook for 1-2 minutes.
3. Pour white wine into the pan and allow to reduce by half. Pour Natures Best heavy cream into pan and allow to reduce by half.
4. Reduce heat to low and in small amounts whisk in Natures Best unsalted butter.
5. Add Bay Winds lobster claw and knuckle meat to sauce then top the Braveheart filet and serve.

Life is too short to miss out on a juicy, delicious Braveheart burger. Add your favorite toppings and you will experience a quality, classic meal.

Ingredients

• 4 ea Braveheart® 5.33 oz. patty
• 1/4 tsp Magellan® sea salt
• 1/4 tsp Magellan® Black Pepper, ground
• 4 ea Heritage Ovens® Bun(s), Brioche, toasted
• 8 ea Ridgecrest® Bacon, cooked crispy
• 4 tbsp West Creek Moonshine BBQ sauce
• 4 ea West Creek® cheese cheddar

Directions

1. Flavor burgers with pepper. Cook on grill turning once to desired degree of doneness.
2. Season burgers with salt then melt cheese on top.
3. Add BBQ sauce to bottom of each bun. Top with burger then bacon. Now have a taste.