Tomahawk Steaks

Name: BEST Way to Cook a Tomahawk Steak
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 Tomahawk steaks ((2-3 pounds each/at least 2 1/2-inches thick)); 1 1/2-2 1/2 tablespoons kosher salt ((in directions)); 1 1/2 teaspoons freshly cracked pepper; 1 teaspoon garlic powder; vegetable oil (for the grill); 8 tablespoons unsalted butter, (room temperature); 1 teaspoon lemon zest ((1 lemon)); 1 TBS EACH fresh parsley, oregano, thyme ((or 1 tsp EACH dried) ); 1 tsp EACH paprika, garlic powder; 1/2 teaspoon onion powder, salt, pepper; 1/4 teaspoon cayenne pepper, (or more to taste)

Learn how to achieve steakhouse-quality results in the comfort of your kitchen with this tried-and-perfected Tomahawk steak recipe! The secrets include dry brining, reverse searing, and over-the-top (literally) Cajun butter that will make you swoon! This comprehensive guide is complete with step-by-step instructions, photos, expert tips, and techniques, including how to cook them on the grill or in the oven for year-round enjoyment!

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top view of tomahawk steak sliced on a platter showing a perfect medium-rare

This is the BEST Way to Cook a Tomahawk Steak!

I am so excited to share this mouthwateringly tender, juicy Tomahawk steak recipe that will have everyone joining my husband in exclaiming, “This is the best steak I’ve ever had!” Here’s why:

Pure Flavor Focus: Seasoning simply with kosher salt and black pepper allows the natural richness of the beef to shine, while the Cajun butter creates a crescendo of flavor.
Dry Brining for Juiciness: This is a game-changer! It sounds fancy, but it simply means salting your steak ahead of time and letting it rest for as little as an hour, or overnight. This creates unparalleled tenderness by increasing moisture retention and yielding a deeply golden, caramelized crust.
Reverse Sear Technique: Cooking the steak low and slow before a high-heat sear ensures a tender, evenly cooked interior with a beautifully crusted exterior. This can be accomplished on the grill or in the oven!
Perfectly Juicy Precision: Using a digital probe thermometer eliminates the guesswork, ensuring your steak reaches the exact desired doneness every time.
Cajun Compound Butter Finish: A zesty Cajun compound butter melts over the steak, infusing it with layers of spice, herbs, and umami.

top view of two tomahawk steaks on a platter showing what they look like with the bone

What is a Tomahawk Steak?

If you’ve never sunk your teeth into a juicy, bone-in ribeye, I am SO excited to introduce you! Here’s the deets:

•What is it? A Tomahawk steak is a bone-in ribeye with the rib bone left intact, measuring at least 5 inches, and Frenched (cleaned of meat and fat), giving it a dramatic, handle-like appearance that resembles a tomahawk axe.
•What cut is it? This cut is carved from the beef rib primal, specifically from ribs 6 to 12, and includes the eye of ribeye, ribeye cap, and complexus muscles.
•What does it taste like? It offers a rich, buttery flavor with a melt-in-your-mouth tenderness, thanks to its abundant marbling. The bone also helps to protect the meat during cooking, helping to retain moisture and enhance flavor.
•How is it cooked? Whether grilled, smoked, or roasted, the Tomahawk steak delivers a premium dining experience, combining bold flavors with an impressive presentation.
•What makes it special? Its size and visual appeal make it a popular choice for special occasions and grilling enthusiasts.

up close of sliced tomahawk ribeye showing how juicy it is

What you’ll need for cooking the best Tomahawk Steaks

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE steak:

When purchasing a Tomahawk steak, it’s essential to consider several factors to ensure you select a high-quality cut worthy of the price tag.

What to Look for in a Tomahawk Steak:

Marbling: Opt for a steak with fine, evenly distributed fat marbling throughout the meat. This intramuscular fat enhances tenderness and flavor.
Color: Choose steaks with a vibrant cherry-red hue, indicating freshness and quality.
Thickness: A thickness of at least 2 ½ inches is ideal. If your steak isn’t as thick you will need to reduce the cooking time.
Bone Length: The defining feature of a Tomahawk steak is its long, French-trimmed bone, typically at least 5 inches, resembling a tomahawk axe handle.

Where to Buy Tomahawk Steaks:

Grocery Store: During grilling season, you can purchase Tomahawk steaks from most grocery stores. I’ve even had luck at Stater Brothers when other stored didn’t carry them! Asking the butcher is your best bet.
Butcher Shop: This is a reliable option.
Online: You can purchase Tomahawk steaks from various reputable online retailers but these tend to be much pricier: Snake River Farms (Premium Choice), Snake River Farms (Dry Aged), ButcherBox (100% Grass-Fed, Pasture-Raised), and Creekstone Farms.
Other Names: When looking for Tomahawk steaks, be aware, they may be called something else. Other names include:
Bone-In Ribeye (with Frenched Bone)
Tomahawk Chop
Cowboy Steak.

top view of two raw Tomahawk steaks showing what they should look like to buy

For the seasoning:

Salt: Enhances the natural beefy flavor. Kosher salt is ideal for steak because its coarse, flaky texture distributes evenly and adheres well to the meat. Its larger crystals dissolve more slowly than table salt, allowing better control during seasoning and preventing the steak from becoming overly salty.
Pepper: Adds a subtle heat and complements the crust. Use freshly cracked black pepper, either cracking it and measuring it or going wild and winging it.
Garlic powder: Just one teaspoon for subtle nuanced flavor.
Compound Butter: The butter is an easy mixture of softened butter, lemon zest, fresh or dried parsley, oregano, and thyme, infused with Cajun spices in the for of paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.
Oil: You will need oil to grease the grill. The oil MUST have a high smoke point, such as vegetable, peanut, or canola oil. You CANNOT use olive oil because it has a lower smoke point so it can burn, imparting a bitter flavor and creating harmful compounds.

How to Cook a Tomahawk Steak

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Season. Season the steaks on both sides with kosher salt, cracked pepper, and garlic powder. Press, don’t rub, the spices into the steaks.
Step 2: Dry Brine. Time permitting, refrigerate, uncovered, for 4 to 48 hours. If you don’t have time, let the steaks rest at room temperature for 1-2 hours with the seasoning before cooking

showing how to cook tomahawk steak by seasoning with kosher salt and freshly cracked pepper, then allowing to dry brine

Step 3: Make Cajun Butter. Meanwhile, mash the ingredients in a bowl until blended. Add the softened butter to a piece of plastic wrap and form into a log as you roll up the plastic wrap. Place in the refrigerator until firm until ready to use.

Showing how to cook tomahawk steak by making the compound butter by mashing butter, herbs, and lemon zest together, then rolling up into a log shape in plastic wrap

Step 4: Bring Steaks to Room Temperature. If the steaks have been dry-brined in the fridge, bring them to room temperature for 1-2 hours (2 hours is recommended).
Step 5: Prepare the Grill for Indirect Heat. Turn half of the burners to approximately medium-high heat; don’t light the other burners. The grill’s internal temperature should be 375°F with the lid closed. (I use this Monitoring Thermometer)
Step 6: Reverse Sear the Steaks. Place the steaks on the grill over the indirect heat/unlit side, with the bone side facing the heat. Insert your meat probe, cover, and cook to an internal temperature of 115°F at the thickest part, flipping once around 90°F.

showing how to cook tomahawk steak by reverse searing on the grill until they reach 115 degrees F.

Step 7: High Heat Sear the Steaks. Using tongs, transfer the steaks to the direct heat. Sear, uncovered, flipping every 1-2 minutes until they reach the desired temperature, approximately 4 minutes.

showing how to cook tomahawk steak by searing over high heat

Step 8: Rest and Add Butter. Transfer the steaks to a large cutting board. Place several rounds of compound butter over the top to cover and melt. Let the steaks rest for 10 minutes before slicing.

How To Cook Tomahawk Steak in the Oven

1. Prep: Heat the grill to high heat, clean, and grease with vegetable oil. Meanwhile, preheat the oven to 375°F. Line a baking sheet with foil for easy cleanup.
2. Sear: Sear the steaks on the grill for 3-4 minutes per side, until deeply golden and they easily release from the grill. Transfer to the prepared baking sheet
Bake: Bake at 375°F until the steaks reach an internal temperature of 125°F for medium-rare (recommended), 130°F for medium, or 140°F for medium-well. I use this digital probe thermometer, which cooks with 100% accuracy; alternatively, you can use an instant-read thermometer. This should take around 30 minutes for a 2 1/2-inch thick steak. The cooking time will vary depending on the steak’s thickness. If your steak is less than 2-inches, check early!

showing how to cook tomahawk steak by adding the compound butter on top after cooking, and letting the steaks rest before slicing

Tomahawk Steak Recipe tips

Bring Steaks to Room Temperature: This ensures even cooking, preventing the exterior from overcooking while the interior reaches your desired doneness.
Pat the Steaks Dry: This helps create a better crust by reducing surface moisture so the steaks can sear instead of steam.
Time Permitting, Always Dry Brine: Salting steaks and letting them brine in the fridge beforehand significantly enhances their flavor, texture, and juiciness. If you have more than an hour, it’s recommended; otherwise, add the salt just before cooking.
Season Just Before Cooking IF Not Dry Brining: Seasoning steak immediately before cooking prevents the salt from drawing out moisture, which won’t have time to dissolve and absorb back into the meat.

Rest with Butter: Don’t just rest the steaks, add the butter and then rest! This allows the steaks’ juices to redistribute while the butter melts and seeps into the steak for extra juiciness.
Don’t Overcook! I recommend cooking to medium rare, which is the perfect balance of tenderness and flavor. Check the temperature as needed using a meat thermometer so you don’t come close to overcooking! See below:

How To know when tomahawk steak is done?

The cooking time depends on the steaks thickness, your cooking method, and your desired level of doneness (See Chart Below). I do NOT recommend grilling steaks according to time—grill according to temperature. Always use a meat thermometer to check doneness and let the steak rest for 10 minutes after cooking to allow it to rise an additional 5 degrees and for the juices to redistribute.

You can use an instant-read meat thermometer, or I HIGHLY recommend this digital meat probe thermometer, which allows the probes to stay in the steak as it cooks, so you know the EXACT temperature at all times.

Steak Doneness Chart

Final Doneness	Cook to This Temp & Rest 10 Minutes
Rare 120°F Cool red center; very tender texture.	115°F
Medium-Rare (130°F) – RECOMMENDED Warm red center; ideal balance of tenderness and flavor.	125°F
Medium (135°F) Warm pink center; slightly firmer texture.	130°F
Medium-Well (145°F): Light pink center; firmer and less juicy.	140°F

showing how to make tomahawk steak by carving into 1/2-¾ inch slices

How to serve Tomahawk Ribeye

•Slicing: After resting the steak, slice it against the grain into ½ to ¾-inch thick pieces. This ensures tenderness and makes it easier for guests to enjoy.
•Bone Display: Retain the long bone as a centerpiece on the platter. It adds visual appeal and emphasizes the steak’s grandeur.
•Plating: Arrange the slices fanned out beside the bone on a large cutting board or serving platter. Garnish with fresh herbs, such as rosemary or thyme, for added aroma and elegance. Serve the extra Cajun Butter on the side.

What to serve with Tomahawk Ribeye Steak

Potatoes: Oven Roasted Potatoes, Mashed Potatoes, Parmesan Crusted Potatoes, Baked Potatoes, or Twice Baked Potatoes
Vegetables: Grilled Zucchini, Roasted Carrots, Roasted Broccoli, Roasted Asparagus
Salad: Mediterranean Salad, Wedge Salad, Garden Salad, Strawberry Salad, Apple Salad
Sides: Italian Pasta Salad, Baked Mac and Cheese, Potato Salad, Baked Beans, or Corn Casserole
Bread. Cornbread, Garlic Bread, or Breadsticks

How to store leftovers

•Cool Promptly: Allow the steak to cool to room temperature, but do not leave it out for more than two hours to prevent bacterial growth.
•Wrap Securely: Wrap the steak tightly in plastic wrap or aluminum foil, or place it in an airtight container.
•Refrigerate: Store the wrapped steak in the refrigerator for 3 to 4 days.

how to freeze leftovers

•Wrap for Freezing: For more extended storage, wrap the cooled steak tightly in plastic wrap, then place it in a zip-top freezer bag or an airtight container. Removing as much air as possible helps prevent freezer burn.
•Label and Date: Label the package with the date. Freeze for up to 2 to 3 months

showing how to serve tomahawk steaks on a serving platter with baked potatoes, compound butter and fresh herbs

How to reheat Tomahawk Steaks

You will want to avoid microwaving, as it tends to overcook and dry out the steak, leading to a rubbery texture. Instead, choose any of the three options below.

🍳 STOVETOP METHOD (Quick Sear)
1. Bring to Room Temperature: Time permitting, allow the steak to sit out for about 30 minutes.
2. Warm: Preheat a cast-iron skillet over medium heat and add a small amount of neutral oil. Sear the steak for 1–2 minutes per side until warmed through.

🔥 OVEN METHOD (Low and Slow for Even Reheating)
1. Bring to Room Temperature: Let the steak sit out for about 30 minutes.
2. Prep: Set your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet to allow air circulation.
3. Reheat: Heat in the oven until the internal temperature reaches 110°F (43°C), approximately 20–30 minutes, depending on thickness.
4. Optional Sear: For a crisp exterior, quickly sear the steak in a hot skillet for 1–2 minutes per side.

💧 SOUS VIDE METHOD (Precision Reheating)
1. Prep Steak: Place the steak in a vacuum-sealed or resealable freezer bag with a small pat of butter.
2. Set Up Sous Vide: Fill your sous vide container with water and set the temperature to 120°F–130°F (49°C–54°C).
3. Reheat: Submerge the bagged steak in the water bath for 5–8 minutes, or until warmed through.
4. Optional Sear: For added texture, sear the steak briefly on a hot grill or skillet.

Ways to use leftover steak:

comfort food

Philly Cheesesteak: Sauté onions and peppers, then add the steak to warm through. Top with provolone and serve in a hoagie roll.
Philly Cheesesteak Pasta: Follow this recipe for the sauce, then stir in sliced, warmed steak.
Steak Stroganoff: Slice and reheat in a creamy mushroom sauce over egg noodles.
Steak Pasta: Stir chopped steak into any of your favorite creamy pastas, such as Fettuccine Alfredo, Cacio e Pepe, Creamy Mushroom Pasta, etc.
Steak Risotto: Stir chopped steak into any of your favorite recipes: Mushroom Risotto, Parmesan Risotto, Spinach Risotto – yum!
Steak Pot Pie: Use chopped steak as a beef filling with vegetables and gravy.

Classics

Steak Salad: Slice steak thinly and serve over greens with blue cheese, cherry tomatoes, red onion, croutons for crunch, and top with your favorite dressing, such as balsamic or blue cheese.
Steak Tacos: Warm the steak and tuck into tortillas with pico de gallo, guacamole, hot sauce, and lime.
Steak Quesadillas: Sandwich steak, cheese, black beans, and cilantro between two flour tortillas and toast in a skillet to golden, cheesy perfection. Caramelized onions would also be tasty! Serve with pico de gallo, salsa, salsa verde, and/or guacamole.
Steak Wrap: Combine with hummus, spinach, pickled red onions, roasted red peppers, and tzatziki in a tortilla or flatbread.
Steak Baked Potatoes: Follow this baked potato recipe. After baking, slice open the potatoes, top with chopped steak and cheese then place back in the oven for 5 minutes or until the cheese melts. Top with sour cream, green onions, etc.

asian inspired

Steak Fried Rice: Dice and stir-fry with day-old rice, vegetables, and soy sauce.
Bibimbap-style Bowl: Serve steak with rice, sautéed veggies, a fried egg, and gochujang.
Beef Lo Mein: Add to stir-fried noodles with vegetables and a savory sauce.

breakfast

Steak and Eggs: Add chopped steak to scrambled eggs along with mozzarella cheese when the eggs are almost set.
Steak Hash: Cube and fry with potatoes, onions, and bell peppers. You can follow this hash recipe for instructions.
Steak Frittata: Add chopped steak to this scrumptious frittata or quiche recipe.

FAQs for Tomahawk Ribeye Steak

Is tomahawk steak the same as prime rib?

While both Tomahawk steak and prime rib originate from the same rib section of the cow, they differ in presentation, size, and typical cooking methods. The Tomahawk steak is a single, bone-in ribeye with a long bone for presentation that’s usually grilled or seared to achieve a crusty exterior. In contrast, prime rib is a larger roast encompassing several ribs, typically slow-roasted whole and sliced for serving. Here is the complete breakdown:

🥩 Tomahawk Steak
•A Tomahawk steak is essentially a ribeye with an extended, Frenched bone, giving it a distinctive axe-like appearance.
•It’s typically a single, thick-cut steak, often weighing between 30 to 45 ounces.
•The long bone adds visual appeal and can influence cooking time due to its thickness.
•Commonly cooked using high-heat methods like grilling or reverse searing to achieve a flavorful crust and juicy interior.

🍖 Prime Rib
•Prime rib, also known as a standing rib roast, is a larger cut that includes multiple rib sections and is usually roasted whole.
•It’s known for its rich marbling and tenderness, often served during special occasions.
•After cooking, it’s sliced into individual portions for serving.
•Typically roasted slowly at lower temperatures to ensure even cooking throughout.

Is a tomahawk ribeye the same as a ribeye?

A Tomahawk ribeye is essentially a ribeye steak distinguished by its long, Frenched bone, which gives it a striking resemblance to a tomahawk axe.
Both cuts originate from the rib primal section of the cow and share similar marbling and tenderness.

The primary difference is the presentation and size:
•The Tomahawk’s extended bone adds visual appeal and can impact cooking time due to its thickness.
•A standard ribeye is typically boneless or has a shorter bone, making it more straightforward to cook and serve.

Why is a tomahawk ribeye so expensive?

A Tomahawk ribeye commands a higher price than other steaks due to several factors that contribute to its cost and appeal.

1. Premium Cut and Size
The Tomahawk steak is a bone-in ribeye, known for its exceptional marbling and tenderness. Its substantial size, often weighing between 24 to 32 ounces, makes it a centerpiece on any dining table. The generous portion not only provides a hearty meal but also contributes to its higher price point.
2. Labor-Intensive Preparation
Creating a Tomahawk steak involves a meticulous process called “Frenching,” where the rib bone is carefully trimmed to remove meat and fat, resulting in a clean, long bone resembling a tomahawk axe. This technique requires additional time and skill from the butcher, increasing labor costs. Furthermore, the trimming process leads to meat and bone waste, which is factored into the final price.
3. Limited Availability
Tomahawk steaks are not as readily available as other cuts. Their unique presentation and size mean they are often reserved for special occasions or high-end dining experiences. This exclusivity can drive up demand and, consequently, the price.
4. Culinary Experience and Presentation
The dramatic appearance of the Tomahawk steak, with its long bone and impressive size, offers a visual appeal that enhances the dining experience. This aesthetic factor, combined with its rich flavor and tenderness, makes it a sought-after choice for those looking to indulge, justifying its premium pricing.

What is another name for tomahawk steak?

The Tomahawk steak is also known by several other names, including bone-in ribeye, tomahawk chop, and cowboy steak. These terms refer to the same cut of beef—a ribeye steak with the rib bone left intact and Frenched (cleaned of meat and fat) to resemble a tomahawk axe handle. The “cowboy steak” typically refers to a similar cut with a shorter bone, while “tomahawk chop” emphasizes its resemblance to a pork chop with a long bone . Despite the different names, these cuts share the same rich marbling and robust flavor characteristic of the rib primal section.

up close of a slice of tomahawk ribeye steak showing juicy it is

Looking for more Steak Recipes?

Bacon Wrapped Filet Mignon
Spice Rubbed Steak
Pan Seared Steak
Steak and Potatoes
New York Strip Steak
Grilled Flank Steak
Skirt Steak
London Broil
Steak Marinade
Carne Asada
Ribeye

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Tools Used in This Recipe

BBQ Grill Brush

Instant Read Meat Thermometer

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Servings: giant steaks

Prep Time: 10

Cook Time: 45

Dry Brining and Bringing to Room Temp 2

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Ingredients

Steak:

2 Tomahawk steaks (2-3 pounds each/at least 2 1/2-inches thick)
1 1/2-2 1/2 tablespoons kosher salt (in directions)
1 1/2 teaspoons freshly cracked pepper
1 teaspoon garlic powder
vegetable oil for the grill

CAJUN Compound BUTTER

8 tablespoons unsalted butter, room temperature
1 teaspoon lemon zest (1 lemon)
1 TBS EACH fresh parsley, oregano, thyme (or 1 tsp EACH dried)
1 tsp EACH paprika, garlic powder
1/2 teaspoon onion powder, salt, pepper
1/4 teaspoon cayenne pepper, or more to taste

Instructions

Take Note of Weight: Diamond Crystal Kosher Salt: Use approximately 1 teaspoon per pound of meat. Morton Kosher Salt: Use about ¾ teaspoon per pound, because it's denser than Diamond Crystal.
Season: Transfer the steaks to a baking rack or cutting board and pat dry with paper towels. Season the steaks on both sides with kosher salt (note amount per weight in Step 1), cracked pepper, and garlic powder. Press, don’t rub, the spices into the steaks.
Dry Brine: Time permitting, refrigerate, uncovered, for 4 to 48 hours. If you don’t have time, let the steaks rest at room temperature for 1-2 hours with the seasoning before cooking.
Make Cajun Butter: Meanwhile, mash the ingredients in a bowl until blended. Add the softened butter to a piece of plastic wrap and form into a log as you roll up the plastic wrap. Place in the refrigerator until firm until ready to use.
Bring Steaks to Room Temperature: If the steaks have been dry-brined in the fridge, bring them to room temperature for 1-2 hours (2 hours is recommended).

TO GRILL

Prepare the Grill for Indirect Heat: Turn half the burners to approximately medium-high heat (you may need to reduce the heat later); don’t light the other burners. If your grill has three sections, turn on two of the three. The grill's internal temperature should be 375°F with the lid closed. (I use this Monitoring Thermometer)
Reverse Sear the Steaks: Clean and then grease the entire grill with vegetable or canola oil (use tongs to avoid burning yourself). Place the steaks on the grill over the indirect heat/unlit side, with the bone side facing the heat. Insert your meat probe, cover, and cook to an internal temperature of 115°F at the thickest part, flipping once around 90°F. I use this digital probe thermometer for 100% accuracy, or you can risk using an instant-read thermometer (this one can't cook with the steak.)
For 2 1/2-inch thick steaks, this takes about 10-15 minutes per side; for thicker steaks, it will take closer to 20-30 minutes per side; for thinner steaks, it can take half the time. However, every grill and steak is different, so monitor closely!!! (Note: 115°F is if you’re cooking a medium-rare steak. For rare, cook only to 110°F and sear to 115°F.
High Heat Sear the Steaks: Using tongs, transfer the steaks to the direct heat. Sear, uncovered, flipping every 1-2 minutes until they reach the desired temperature, approximately 4 minutes. Remove the steaks at 125°F for medium-rare (recommended), 130°F for medium, or 140°F for medium-well.
Rest and Serve: Transfer the steaks to a large cutting board. Place several rounds of compound butter over the top to cover and melt. Let the steaks rest for 10 minutes before slicing.
Carve: Slice the bone away by running a sharp knife along the curve of the bone. Slice the steak into 1/2-3/4-inch slices. Serve with additional butter on the side.

Oven Method:

Prep: Heat the grill to high heat, clean, and grease with vegetable oil. Meanwhile, preheat the oven to 375°F. Line a baking sheet with foil for easy cleanup.
Sear: Sear the steaks on the grill for 3-4 minutes per side, until deeply golden and they easily release from the grill. Transfer to the prepared baking sheet.
Bake: Bake at 375°F until the steaks reach an internal temperature of 125°F for medium-rare (recommended), 130°F for medium, or 140°F for medium-well. I use this digital probe thermometer, which cooks with 100% accuracy; alternatively, you can use an instant-read thermometer. This should take around 30 minutes for a 2 1/2-inch thick steak. The cooking time will vary depending on the steak's thickness. If your steak is less than 2 1/2-inches, check early!

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2 Comments

Carla says

at

oh my….oh my….these look fantastic. The review on the taste will have to wait…..I want to make these right now. Thank you for such detail. I’m a senior, been cooking and baking for many many years. Only starting cooking steaks a few (maybe ten) years ago. This looks delightful…..Thank you.

- Jen says
  
  at
  
  Thanks Carla! I hope you love it!