Tomahawk Steak 1kg
We are proud to have received 3-stars for our Vintage Reserve Dry Aged Tomahawk Steak at the 2020 Great Taste Awards. Judges comments about our Tomahawk included: “The beef flavour is deep, savoury and utterly rewarding. the taste lingers and yet tempts you to dig in again. This was a real treat to judge!”
The king of sharing steaks. This cut is very similar to the Cote de Boeuf, but with a 6 inch bone exposed. The perfect cut to ‘wow’ your guests!
Read more about our Vintage Reserve Dry Aged Beef range here.
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SERVES
Serves 2
STORAGE
Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life. We do not recommend Dry Aged for freezing.
CHEFS TIPS & RECIPE
Fry / Griddle / BBQ
Core Temperatures – Out of Oven (After Resting)
- Rare – 48-50oC (52-54oC)
- Medium-Rare – 52-54oC (56-58oC)
- Medium – 58-60oC (60-62oC)
Take core temperature with a thermometer from the very centre of the meat.
1. Bring the meat to room temperature
Remove your Tomahawk steak from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.
2. Preheat your pan and season
Preheat griddle or heavy based frying pan until almost smoking, when you add a drop of oil it should sizzle. Season the meat liberally just before cooking. Brush steak with oil and place the Tomahawk steak into the pan on the fat first to render before searing on the flat sides. Sear each side of the steak until a dark crust has formed.
3. Cook to your liking
Once seared, cook to your liking following the recommended core temperatures by checking with a meat thermometer. For medium-rare cook 4-5 minutes each side, until a core temperature of 52oC is reached before resting.
Finish by adding a knob of butter to the pan and basting over the Tomahawk for the final couple of minutes.
(Alternatively, you can use a pan-to-oven method – after the searing stage place the Tomahawk into a pre-heated oven 200oC/180oC fan/gas mark 6, for 10-12 minutes)
4. Rest, Rest, Rest
Remove the Tomahawk steak from the griddle, cover with foil and leave to rest in a warm place for 10 minutes.
5. Carve, Share & Enjoy
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