ShowstopperTomahawk Ribeye 1.2kg
·
The full-bone-in showstopper. 45 days dry-aged. Carved tableside. Built for sharing.
Description
Features
- ✓1.2kg bone-in ribeye · Argentine grass-fed
- ✓45 days dry-aged in-house
- ✓Quebracho-wood charcoal-grilled
- ✓Carved tableside · rested 8 minutes
- ✓Includes chimichurri, grilled vegetables, choice of starch
- ✓Serves 2-3 hungry guests
Warranty & guarantees
In-house warranty· Same-night satisfaction guarantee · we don't charge for steaks you don't enjoy
Satisfaction guarantee
Steak not cooked to your liking? Tell your server — we'll re-fire it or take it off the bill, no awkwardness.
Return policy
Private-dining deposits fully refundable up to 48h before your reservation. Inside 48h, deposit can be moved to another date within 60 days.
Pricing
1.2kg tomahawk
Recommended฿8,900
Shares 2-3 guests.
- ✓45-day dry-aged
- ✓Chimichurri
- ✓Grilled vegetables
- ✓Choice of starch
1.6kg tomahawk
฿11,900
Shares 3-4 guests.
- ✓45-day dry-aged
- ✓Chimichurri
- ✓Grilled vegetables
- ✓Choice of starch
Trust
Team
Chef Daniel Bucher
Argentine Executive Chef
Khun Veerapong Thaveekorn
Head Sommelier
Khun Suthida Boonmee
General Manager
How it works
Source
Weekly importsGrass-fed Argentinian beef flown weekly from partner ranches in La Pampa + Buenos Aires province. Cuts inspected by Chef Daniel before they leave the airport.
Dry-age
28-45 daysFive cuts dry-aged in-house in our temperature-controlled chamber — 28 to 45 days depending on the cut. Visible from the dining room.
Grill
À la minuteCharcoal-grilled over imported quebracho wood — the same hardwood used in traditional Argentine parrilla. Open flame, no gas.
Pair
2h experienceSommelier pairs every cut from our 120+ bottle Argentine + Old World cellar. Two-hour dinner, no rushed turns.
In the press
Details
- Title
- Tomahawk Ribeye 1.2kg
- Category
- Steaks
- Tags
- steak, tomahawk, ribeye, dry-aged, bone-in, argentine, share, signature
- Short description
- The full-bone-in showstopper. 45 days dry-aged. Carved tableside. Built for sharing.
- Long description
- Our flagship cut — a 1.2kg bone-in ribeye, dry-aged 45 days in our temperature-controlled chamber, grilled over quebracho wood, then rested 8 minutes and carved tableside. The beef comes from a single partner ranch in La Pampa, grass-fed, air-freighted weekly. The 45-day age develops the characteristic nutty / blue-cheese aromas that separate dry-aged from supermarket fresh — and the bone keeps the meat juicy through the long rest. Designed to share between 2-3 hungry guests. Comes with chimichurri, grilled vegetables, and a starch of your choice.
- Features
- [object Object], [object Object], [object Object], [object Object], [object Object], [object Object]
- Gallery
- https://images.unsplash.com/photo-1544025162-d76694265947?w=1200,https://images.unsplash.com/photo-1558030006-450675393462?w=1200,https://images.unsplash.com/photo-1546964124-0cce460f38ef?w=1200
- Location
- [object Object]
- Maps URL
- https://maps.app.goo.gl/elgaucho-sukhumvit-19-demo
- Price
- ฿8,900
- Price type
- Fixed
- Billing period
- One-time
- Price negotiable
- false
- Featured
- true
- Badge
- Showstopper
- Valid from
- 2026-06-03T15:00:53.304Z
- Valid until
- 2026-07-03T15:00:53.304Z
- CTA label
- Reserve a table
- Order URL
- https://lin.ee/elgaucho-bkk-demo
- Meta title
- Tomahawk Ribeye 1.2kg — 45-day dry-aged — El Gaucho Bangkok
- Meta description
- Bone-in Argentine grass-fed ribeye, 45 days dry-aged, quebracho-grilled, carved tableside. The El Gaucho showstopper.
- Facebook caption
- Bone-in Argentine grass-fed ribeye, 45 days dry-aged, quebracho-grilled, carved tableside. The El Gaucho showstopper.
- LINE caption
- Bone-in Argentine grass-fed ribeye, 45 days dry-aged, quebracho-grilled, carved tableside. The El Gaucho showstopper.
- WhatsApp caption
- Bone-in Argentine grass-fed ribeye, 45 days dry-aged, quebracho-grilled, carved tableside. The El Gaucho showstopper.
- LinkedIn caption
- Bone-in Argentine grass-fed ribeye, 45 days dry-aged, quebracho-grilled, carved tableside. The El Gaucho showstopper.
- VAT rate (%)
- 7
Frequently asked questions
How is it cooked by default?
Medium-rare — the doneness 45-day dry-aged beef shines at. We sear hot on the quebracho parrilla, finish on the cooler edge, rest 8 minutes. Tell the host on arrival if you'd like medium or medium-well; we'll match the kitchen.
Can one person eat this?
Theoretically yes — practically, no. The 1.2kg cut is built for 2-3 with sides. If you're solo and want the dry-age experience, order the 350g ribeye instead.
Is it carved at the table?
Yes — the server brings the whole bone-in cut on a wooden board, carves it tableside, and plates each guest. Part of the ritual; one of the reasons you'll see other tables looking over.
What wine pairs best?
Aged Malbec (10+ years bottle age) or a structured Bordeaux blend. Our sommelier's pick for this cut is the Catena Zapata Adrianna Vineyard Malbec 2019 — built for the 45-day aged ribeye flavour profile.
How far ahead should I order?
Tomahawks are dry-aged in batches; we typically have 4-6 ready on any given night. Reserve 2-3 days ahead to guarantee availability. For weekend bookings, 5 days is safer.