A Tomahawk steak is a serious chunk of ribeye on the bone - a caveman classic and theatrical centrepiece.
Aged for a minimum of 28 days, our Tomahawk steak’s heavy marbling keeps it juicy and succulent with a sensationally deep flavour.
Weighing 900g - 1.1kg a tomahawk steak serves 2+ people
Remove the tomahawk from its packaging, pat dry and then allow the meat to come to room temperature for a minimum of 20 minutes.
Preheat oven to 230°C(Fan 210°C) Gas 8
Heat a large shallow frying or griddle pan. Once hot, add a little oil to the pan or brush onto the steak directly. Sear the meat well on both sides.
Place the tomahawk uncovered on a rack in a roasting tin and put into the preheated oven. Cook to your liking following these approximate recommended times.
Rare: 8-10 minutes Medium Rare: 12 - 14 minutes Medium: 16-18 minutes Well Done: 20-22 minutes --- After cooking a tomahawk needs to be properly rested: remove from the oven, cover with foil and leave for 10-15 minutes. Once rested cut the meat into slices, across the grain, and serve.