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Method

  1. Remember to remove your beef tomahawk steak out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat just prior to cooking.
  4. Don't overcrowd the cooking base.
  5. Place the steak on the fat to render before searing on the flat sides.
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reducing heat to medium when crust has formed.
  7. Cook 8 to 9 minutes first side the 6 to 7 minutes on the reverse side for medium rare.
  8. Alternatively you can pop the tomahawk in the pre heated oven 215°C after searing all over for 12 to 15 minutes approximately.
  9. Finish by adding a large knob of butter when frying or on the griddle.
  10. Leave to rest in a warm place at least 10 minutes before carving.
  11. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.