• Joanna Heath

The Tomahawk Steak - how to cook!

The Tomahawk steak is so named for its likeness in shape to the Tomahawk axe. It's an on-the-bone Rib steak, cut from the fore rib with the entire rib bone left. Its proximity to the rib means it has a higher fat content than say a fillet and as such is packed with a sweet flavour. It is a steak that is ideal for sharing and due to its size can be finished in the oven without overcooking it.

  1. Where possible cook your steak from room temperature

  2. Preheat oven to 190 degrees (fan)

  3. Season your steak well with salt and pepper and wrap some foil around the bone end so this can be used as a handle

  4. Add a tbsp of oil to a frying pan and a knob of butter in the middle. Over a high heat sear the steak on both sides until well coloured (probably 2mins each side)

  5. Transfer to a roasting tin and put in the oven for approximately 20 minutes per LB (500g) plus an extra 5minutes give or take. Use your finger to judge the cooking - prod the steak; for very soft it will be rare, and very hard will be well done. Ideally your Tomahawk should be served rare to medium rare

  6. Once you're happy with the meat cooking bring the steak out of the oven and rest, covered for at least 15 minutes - ideally for as long as you cooked the steak.

  7. Finally carve against the grain into 1cm (or however you prefer) slices. This is delicious served with chunky chips and a salad or roasted greens.. alternatively knock up a richer dauphinoise potato and simple steamed greens.Fantastic as a BBQ centrepiece too!

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