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!
