Tomahawk steak
£25.00 – £36.00
Grass-fed and aged on the bone >28 days ribeye steak* on a long-cut rib bone flayed of its meat! A caveman classic and theatrical centrepiece, perfect cooked over flames.
It’s a ribeye, with a caveman sized rib bone attached, that someone will definitely want to pick up and gnaw.
My recommendation for tomahawk steak is to season the outside with coarse sea salt and cracked black pepper, then grill the exterior hard, over a fierce heat, turning every 30-40 seconds, this creates a rotisserie effect, for a nice even cooking.
Once you have a good crisp, exterior crust, hang the tomahawk steak by the bone, over a medium heat, until the internal temperature reaches 51°C (rare) or 55°C (medium-rare) or 60°C (medium). Invest in a good thermometer to raise your beef and steak cookery game to a professional level.
Rest for one third of the cooking time, before slicing, to allow the muscle and juices to relax. Then take the bone off and cut 1cm thick slices, across from top to bottom. Season with coarse sea salt and serve with a good herby salsa verde, or an umami, anchovy hollandaise.”
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