• Tomahawk Steak
  • grass-fed, dry-aged tomahawk steak almost cooked on the bbq
  • Tomahawk Steak
  • Tomahawk Steak
  • Tomahawk Steak

Tomahawk Steak 800g

In stock

£39.60

  • Each steak weighs approx. 800g
  • Typically serves 2

Select quantity

We currently have 7 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

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.

Andrew Clarke, award-winning chef and restaurateur, talks tomahawks:
"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 rotisserieeffect, 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). Invest in a good thermometer to raise your beef and steak cookery game to a professional level.

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."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale tomahawk steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take Tomahawk steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until just starting to smoke
  4. Pop in the pan and sear fat side down, rotating the steak so all the fat renders approx. 1-2 minutes
  5. Turn the steak on its side, sear for 2-3 minutes until a dark caramelised exterior has developed
  6. Turn Tomahawk steak over and repeat
  7. Reduce the heat to medium-high and continue to cook, turning every 30-40 seconds, for a medium-rare steak approx. 10-12 minutes, an internal temperature of 53-54°C is perfect
  8. Consider finishing by adding to the pan salted butter, smashed garlic cloves, and thyme, then baste the steak as it foams
  9. Remove from the pan and rest for 6-8 minutes

*Select an oil with a high smoking point and neutral flavour

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