The Tomahawk Steak is cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, and as it's a rib steak it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked.
The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1kg-1.2kg. It's the ideal sharing steak for a special occasion, as it can easily feed two people. If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak
Sear all over in a large frying pan first, before transferring to a hot oven (200ºC) for 15 minutes. The best method is to grill on a barbecue, and using an internal meat thermometer cook until the optimum temperature for Medium-rare is achieved (58ºC).
Because of it’s size it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak.
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