Tomahawk Steak, 900g

A steak you won't forget!

Availability: In stock

£33.00
PRICE PER KILO: £36.67
CODE: B1153
 
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A large, dramatic bone-in steak with a big, rich flavour to match. Put some theatre and real flavour back into your special dinner or barbecue with this succulent rib cut.
  • Prime grass-fed beef matured for a minimum of 28 days on the bone
  • Cut from the centre of the fore rib
  • Well marbled just like Ribeye to be really succulent and juicy
  • Easy to carve
Box Contains:

    • 1 Tomahawk Steak (pack weight 900g)

SERVINGS    
 
2-3
Frozen at the peak of perfection
Storage Conditions: Store below -18ºC to -25ºC
Freezer Shelf life: 24 months use by date stated on label
Defrost: Defrost in a refrigerator for 7-10 hours per 500g
Once defrosted do not re-freeze
Shelf life defrosted: Use within 48 hours
There are two simple cooking methods we recommend, to give you a beautifully tender, succulent Tomahawk Steak.

1. Thawing
Allow plenty of time for defrosting. Always leave in wrapping and thaw out slowly in your refrigerator. Ensure product is thoroughly defrosted before cooking.

2. Bring to Room Temperature
Carefully remove the meat from the packaging and pat dry with kitchen paper. Allow 20 minutes to bring to room temperature, so the meat will cook more evenly and remain juicy.

3. Cooking Temperatures and Times
Follow the simple guidelines below. Take care not to overcook the meat as this will make it dry and tough.
Pan to ovenSearing time (total minutes for all sides)Then oven roast at 230ºC/Gas 8Resting TimeApprox total cooking time
 Rare 8-10 mins 22-24 mins 10 mins 40 mins
 Medium 8-10 mins 30-32 mins 10 mins 50 mins
 Well Done 8-10 mins 36-38 mins 10 mins 55 mins
 Barbeque*Cooking time 1st SideCooking time 2nd SideResting TimeApprox total cooking time
Rare to Well Done** 10-15 mins 5-10 mins 10-20 mins 25-45 mins
*Barbecues vary dramatically in temperature and quality of heat; please use your own judgement as these are approximate guidelines only.
** Please check if cooked to your liking by using The Press Test or a meat thermometer.

4. Resting
Once the steak is cooked to your liking, leave in a warm place to rest. This allows the meat to relax and become moist and tender all the way through.

5. Serving
Hold the bone with one hand and slice along its length to cleave the meat from the bone. Slice the meat across the grain into slices as thick as you like, season with salt and pepper and serve with your favourite salads, homemade chips, onion rings and béarnaise sauce. Alternatively, for a real caveman experience, serve still on the bone!

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