Grass-fed, dry-aged Ribeye steak left on a long-cut rib bone flayed of its meat. A caveman classic and a theatrical centrepiece. Perfect cooked over flames!
Andrew Clarke's (award-winning chef & restaurateur) Tomahawk talk:
Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill and get primal!
It’s a Ribeye, with a caveman sized rib bone attached, that someone will definitely want to pick up and gnaw.
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.
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°C (rare) or 55°C (medium-rare) or 60°C (medium).
Rest for one third of the cooking time, before slicing, to allow the muscle and juices to relax. Then take the bone off and cut 1cm thick slices, across from top to bottom. Season with coarse sea salt and serve with a good herby salsa verde, or an umami, anchovy hollandaise.
*Invest in a good thermometer! This will improve your beef and steak cookery to a professional level.
