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Scotch Tomahawk Steak 28 Day Dry Aged

An impressive steak of our finest Scotch beef

  • Scotch beef, grass-fed for the fullest flavour
  • Dry aged for a minimum of 28 days
  • Large enough to serve 2-3 people
  • Code: D5660
  • Price per kg:
  • Item weight:
  • Servings: 2-3

Prepared by hand by our experienced Butchers, this impressively sized steak is cut from the finest Scotch-assured beef. Coming only from trusted farms in Scotland, you know it will be exquisitely tender and deeply flavoured. Enjoy the succulence and premium taste that comes from excellent quality beef.

With a truly striking appearance, this steak is named after the Tomahawk axe it resembles. With a large rib steak and a long, expertly French trimmed bone, it's guaranteed to make an impression on your guests. Cook at a low temperature for incredible results every time.

Cooking Instructions:
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.

Pan to oven: preheat oven to 230°C / fan 210°C / gas 8 and a large heavy based frying or griddle pan. Once hot, add a little oil to the pan. or brush directly onto the steak. Sear all over for 4-5 minutes. Place your steak on a wire rack set over a roasting tin Season as desired then place uncovered, into the preheated oven. Cook the steaks to your liking following the recommended times:

Rare - medium rare: 12-14 minutes, internal temperature 45- 52°C
Medium - medium well: 18-20 minutes, internal temperature 55- 62°C
Well done: 24-25 minutes, internal temperature 65-70°C

Remove from the oven, cover loosely with foil and rest in a warm place for 10 minutes.

Cooking appliances vary in performance, these are guidelines only.

Low temperature

Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 3-4 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.

Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 1-1½ hours. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.

Nutritional Information
(Typical per 100g)
  • Energy: 832 kJ/199 kcal
  • Fat: 22g, of which Saturates: 9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18g
  • Salt: 0.14g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours