At 1kg -1.2kg the Tomahawk Steak is the ultimate 'man v meat' steak. It's a succulent on-the bone piece of meat cut from the centre of the fore-rib that releases huge flavours from the huge bone during cooking giving a sweet gelatinous flavour.
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.
News and recipes from the butchers.