One of the more formidable cuts available, the Tomahawk is taken from the rib, the bone is left in and french trimmed.

One of the more formidable cuts available, the Tomahawk is taken from the rib, bone in and French trimmed. Sourced from 100% grass fed British cattle, the tomahawk, named for its Tomahawk axe style appearance is fast becoming a real dinner party piece. Comfortably feeding two this American style steak has flourished with its layers of marbling boasting great flavour. The Tomahawk has been left bone in and French trimmed for affect, the combination of appearance alongside flavour has resulted in this extremely trendy mammoth of a steak.

Cooking Instructions

Remove your tomahawk from the packaging, pat dry and allow to slowly rise to room temperature. This process should allow the meat to draw colour. At this stage season your meat if required to your liking. Heat your griddle (cast iron is best) or heavy frying pan with a splash of oil until spitting. Once heated place the steak in the centre of the pan and sear both sides until a crust has formed, we also recommend placing the fat flat against the pan as to allow the fat to render. The meat will take between 5-10 minutes to sear either side, once complete place the steak in the middle of a pre heated oven at 210°C. We recommend cooking for 15 minutes for a medium-rare steak however times will need to be adapted to taste. Once cooked we recommend salting and adding a slice of butter on top to melt whilst the steak stand for 5 minutes before serving.

Nutritional Information

ENERGY: 1052 kJ/253kcal

FAT: 19.8g

of which SATURATES: 8.9g


of which SUGARS: 0g

PROTEIN: 18.8g

SALT: 0.1g


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