*Invest in a good thermometer! This will improve your beef and steak cookery to a professional level. The giant Tomahawk is one of the most visually impressive steaks money can buy. Season with coarse sea salt and serve with a good herby salsa verde, or an umami, anchovy hollandaise. Then take the bone off and cut 1cm thick slices, across from top to bottom. Rest for one third of the cooking time, before slicing, to allow the muscle and juices to relax. Once you have a good crisp, exterior crust, hang the Tomahawk steak by the bone, over a medium heat, until the internal temperature reaches *51 ☌ (rare) or 55 ☌ (medium-rare) or 60 ☌ (medium).
My recommendation for Tomahawk steak is to season the outside with coarse sea salt and cracked black pepper, then grill the exterior hard, over a fierce heat, turning every 30-40 seconds, this creates a ‘rotisserie’ effect, for a nice even cooking. The long bone of our home delivered Tomahawk. It’s a Ribeye, with a caveman sized rib bone attached, that someone will definitely want to pick up and gnaw. The legendary Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. They’re almost certainly not going to fit in your oven, so light up the grill and get primal! Tomahawks are really just large ribeye steaks with the bone still in place so it looks like a handle, however, they sure look grand So if youre wanting to. Remove from the grill at 120-125 degrees for medium-rare, and adjust accordingly to your doneness preference. Possibly one of the most favoured cuts if you ask any butcher, a Tomahawk is a large rib eye, carved straight from the rib. Use a meat thermometer to check the thickest part of the steak. Grass-fed and dry-aged on the bone >28 days Ribeye steak on a long-cut rib bone flayed of its meat! A caveman classic and theatrical centrepiece, perfect cooked over flames.Īndrew Clarke, award-winning chef and restaurateur, Tomahawk talk: Move the tomahawk steak to a low-heat part of the grill to continue cooking for 5-15 minutes, depending on your desired doneness level.