Dry Aged Tomahawk Steak
An impressive succulent steak on the bone.
- Premium grass-fed British beef
- Matured on the bone for 35 days for succulence
- Low temperature cook for fantastically tender steak
Price per kg:
Our award-winning 35 day matured Tomahawk Steak is an impressive size that’s great for sharing. Try lightly scoring the eye of fat before cooking. This helps the creamy fat melt and adds an extra level of 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.