Tomahawk Steak

Want to impress your loved one or simply treat yourself to a restaurant-quality meal at home? We've got you covered with our easy-to-follow guide on how to prepare the perfect tomahawk steak.From letting the meat come to room temperature, pan searing and timing for oven cooking, to the importance of giving it time to rest after cooking. Experience the satisfaction of creating a delicious, tender, and juicy masterpiece in your own kitchen.

📝 Ingredients

• 1 kg Tomahawk
• 2 tbsp Olive Oil
• Salt & Black Pepper
• 2 Sprigs Fresh Thyme

👨‍🍳 Instructions

1. 1Room Temperature: Start by letting your 1 kg Tomahawk come to room temperature. This is to ensure even cooking and helps the steak sear beautifully. It will take about one hour out of the fridge to get to room temperature.
2. 2Preheat your oven to 200°C / 180°C fan / 400°F /Gas mark 6 . Remove packaging and pat dry with kitchen paper towel.Pour half of the 2 tbsp Olive Oil over both sides of the beef steak and rub in using your hands.
3. 3Season: Generously season the entire steak on both sides with Salt & Black Pepper
4. 4Sear: Heat the remaining oil in a large flat pan over high heat until hot, adding the 2 Sprigs Fresh Thyme to infuse flavour. Sear the tomahawk steak for 2 minutes on each side.
5. 5Sides: Use the bone to hold up steak and tongs to support the meat and sear the sides too.
6. 6Rack: Once you’ve achieved that perfect sear, transfer the tomahawk onto a baking sheet fitted with a grill rack. Keep the delicious pan juices to make a delectable mushroom steak sauce or peppercorn sauce to pour over the steak after cooking.
7. 7Cooking Time: Place the tomahawk into the 200°C / 180°C fan / 400°F /Gas mark 6 preheated oven and roast, for your desired doneness. Here are the timings we use for 1kg tomahawk. For best results use a meat thermometer in the thickest part of the steak to check the internal temperature.Rare 35-40 minutes - temperature should be 50-54° (120-129°F)Medium - rare40-45 minutes - temperature should be 55-59° (130-139°F)Medium 45-50 minutes - temperature should be 60-65° (140-149°F)
8. 8Rest: After cooking, let the steak rest on the grill tray, loosely covered with foil. A crucial step, resting time allows the steak to reach temperature and the juices to redistribute. Let it rest for at least ten minutes before carving.
9. 9Cut: To serve, slice in the direction of the grain, against the large bone, to ensure maximum tenderness. This thick cut is perfect for sharing between two.
10. 10Serve: Pair it with your freshly made sides for a well-rounded feast.