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British Tomahawk Steak, named due to its alleged resemblance to the Tomahawk axe, and sometimes called a 'Flintstones' steak. Originating in America, these steaks are becoming more and more popular in the UK. The Tomahawk is cut from the fore-rib, with the centre rib bone left in. The centre bone is then French trimmed purely for presentation. A well marbled steak, similar to a ribeye, with a generous amount of inner fat, giving it loads of flavour when cooked.
How to Cook Tomahawk Steak
Remove steak from packaging and rest at room temperature for 10 minutes before cooking. Season and brush with a little oil. Cover the exposed bone in foil, and sear the meat on all sides for 3 - 4 minutes in total. Transfer to a roasting tin and cook in centre of preheated oven at 200C/Fan 180°C/Gas 6 for 15 minutes for rare, 20 minutes medium, and 25 - 30 minutes well done.
For best results grill on a bbq.
Allow meat to rest for at least 10 minutes to allow the heat from the bone to distribute through the meat.
*For more detailed information please view our 'How to Cook Perfect Steak at Home' Blog post.
What to do with Tomahawk Steak
Serve it with your favourite steak sauce and you won't be disappointed. Why not try our Simple Peppercorn Sauce Recipe.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|