The signature dish at dLeña is a 32-ounce Creek Stone Farm tomahawk steak, a richly marbled ribeye served with its long bone intact for dramatic presentation. It's seasoned with a blend of salts and pepper, then wood-fire grilled to medium rare and finished on a lava stone with bone marrow butter, fresh herbs, and a touch of mezcal flame. Served tableside with chimichurri and charred lemon, the steak offers a deeply smoky, juicy, and flavorful experience.
Washington DC
dLeña
Tomahawk Steak
Creek Stone Farm tomahawk steak / Sea salt / Smoked salt / Black salt / Black pepper / Bone marrow butter / Fresh herbs (sage, rosemary, thyme) / Mezcal / Charred lemon / Chimichurri sauce
Signature Dish
From Prep to Plate
Seth heads to dLeña, a wood-fired Mexican kitchen in Washington, D.C., to watch Chef Carlos Camacho prepare their signature dish: a 32-ounce Creekstone Farms tomahawk steak, cooked over a wood-fired oven using a blend of 60% charcoal and 40% firewood for optimal heat and smoke.
... the grand finale, the Tomahawk Steak - ABSOLUTELY INSANE 32 ounces of steak made for 2 that will be my top steak as of right now. We chose the roasted corn and baked potato, paired super well, but I tried to not eat it with the steak bc the steak needed to be appreciated on its own!
Claire A., Yelp
