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

Tomahawk Steak 800g

£42.95

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

Select Quantity

We currently have 14 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Cook on the BBQ
  • Suitable for freezing

Product description

A tomahawk steak, with its dramatic long rib bone resembling a Native American tomahawk, is a true Texan cowboy classic. This cut comes from the fore rib and is essentially a bone-in ribeye, French-trimmed to expose the impressive length of the bone. Its primal, caveman-style appeal makes it a theatrical centrepiece, perfect for cooking over flames and flipping by the bone. With intense marbling and bold flavour, the tomahawk is made for barbecues and sure to impress.

Andrew Clarke, Award-Winning Chef and 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 steak with a caveman-sized rib bone attached, perfect for someone to pick up and gnaw on.

My recommendation for Tomahawk steak is to season the outside with coarse sea salt and cracked black pepper, then grill it hard over a fierce heat, turning every 30-40 seconds. This creates a rotisserie effect for nice, even cooking.

Once you’ve developed a good, crisp exterior crust, hang the tomahawk steak by the bone over medium heat until the internal temperature reaches 51°C (rare), 55°C (medium-rare), or 60°C (medium). A good thermometer will elevate your beef and steak cooking game to a professional level.

Rest the steak for one-third of the cooking time before slicing. This allows the muscle and juices to relax. Then, remove the bone and slice 1cm thick from top to bottom. Season with coarse sea salt and serve with a herby salsa verde or an umami-rich anchovy hollandaise."

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 over 28 days.

Cooking advice

  1. Remove the Tomahawk steak from the fridge, take it out of the packaging, pat it dry with kitchen paper, and place it on a plate 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 it just starts to smoke.
  4. Place the steak fat-side down in the pan, rotating it to render the fat evenly for about 1-2 minutes.
  5. Turn the steak onto its side and sear for 2-3 minutes until a dark, caramelised crust develops. Flip and repeat on the other side.
  6. Reduce the heat to medium-high and continue cooking, turning the steak every 30-40 seconds. For medium-rare, cook for approximately 10-12 minutes, aiming for an internal temperature of 53-54°C.
  7. To finish, consider adding salted butter, smashed garlic cloves, and thyme to the pan, then baste the steak with the foaming butter.
  8. Remove from the pan and let the steak rest for 6-8 minutes before serving.

*Choose an oil with a high smoking point and a neutral flavour.

Journal

The following are available on our journal: a comprehensive guide on How to BBQ a Tomahawk Steak, along with George Ryle's Tomahawk Steak Recipe with Chips & Chimichurri.

Background

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.

Customer Reviews

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