Dry Aged Tomahawk Steak, 900g
An impressive succulent steak on the bone
- Our premium grass-fed British beef
- Matured on the bone for 35 days for succulence
- Low temperature cook for fantastically tender steak
Price per kg:
- 1 Tomahawk Steak, bone-in, 900g
Dry aged for 35 full days, we’ve kept this rich, juicy rib steak on the massive bone for deliciously deep flavour and a striking appearance. An impressively sized steak that’s great for sharing, if you can bear to. Try lightly scoring the eye of fat before grilling on the barbecue. This helps it melt down and adds even more flavour.
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.