A N N O U N C E M E N T !

* Our website is currently accepting deliveries within Wong Chuk Hang and South Horizons areas only.
In the meantime, you may place your delivery orders via Oddle Eats HK

* We’re open from 11:30AM to 7:30PM this CHINESE NEW YEAR!

Purchase your Tomahawks Here

The Preparation

If frozen, defrost the Tomahawk steaks in the refrigerator. This may take 24 – 36 hours for a 1kg steak to defrost, depending on the temperature of your fridge. Remove from the fridge 2 hours before cooking to allow the steak to reach room temperature.

Season, season and season again.  These are huge steaks and need a LOT of salt and pepper. I like to use coarse sea salt to add texture to the beef.

Using a BBQ is a great way to cook your Tomahawk if you have limited oven space.

Pre-heat the BBQ to full power on one side and low on the other. Sear the steak on all sides, including the thick edge for around 1 minute per side.

Move the steaks to the cooler side of the grill to roast away from direct flame. Put the lid down and cook for 15 – 20 minutes, turning every few minutes.

Always check the internal temperature using a meat thermometer to ensure the steak is cooked to your liking. If you don’t have a thermometer, place a skewer into the thickest part of the beef, close to the bone. Hold inside the meat for 3 seconds and place onto your bottom lip. It should feel warm when cooked to medium rare.

Remove from the grill and allow to rest for 15 – 20 minutes, loosely covered with foil.

 

The Carving

Slice down the back of the bone and remove the eye of the meat in once piece. Slice across the meat into approximately 8-10 thick slices. Sprinkle with a little coarse ground sea salt and serve.

Rare Med Rare Medium Med Well Well Done
Pull Temp 50-55oC 55-60oC 60-65oC 65-70 oC 70 oC
Final Temp 60 oC 60-65 oC 65-70 oC 70 oC 75oC+

 

Purchase your Tomahawks Here and get cooking!

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