Dry Aged Tomahawk Steak, 900g
An impressive succulent steak on the bone
- Our premium grass-fed British beef
- Matured on the bone for 28 days for succulence
- Cooks easily from pan to oven
Price per kg:
- 1 Tomahawk Steak, bone-in, 900g
‘What a steak! A serious chunk of prime ribeye on the whole rib bone. Dry aged on the bone for 35 long days to add sensationally deep flavour. Its heavy marbling keeps it juicy, succulent and richly beefy.’
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 230°C / Fan 210°C / Gas 8 and a large shallow frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook the steaks to your liking following the recommended times.
Rare: 8-10 minutes
Medium Rare: 12 - 14 minutes
Medium: 16-18 minutes
Well Done: 20-22 minutes
Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.
Try these steaks cooked ‘low and slow’ - find out how here.