Tomahawk Steak

Full product description

Make a statement with a tomahawk steak—a thick-cut bone-in ribeye with an extra-long, frenched rib bone for dramatic presentation. Expect buttery marbling, a deep, beefy flavour and a superb crust when it meets high heat. It’s perfect for a reverse sear or BBQ: cook gently to temperature, then finish with a fierce sear. Rest well, carve off the bone and slice for sharing. Steakhouse theatre at home.

Why you’ll love it

• Bone-in ribeye with generous marbling for rich, juicy results

• Showpiece thickness for easier temperature control and epic crust

• Sear-and-finish or reverse sear friendly; brilliant on the BBQ

• Butcher-cut for even cooking and reliable results

Cut details

• From the rib (ribeye/scotch fillet) with a long, frenched bone

• Thicker and heavier than standard ribeye (weight varies by steak)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously with salt & pepper.

2. Reverse sear (extra even):

   • Oven 120–140°C (fan 100–120°C) until the centre is ~45–48°C.

   • Hard sear in a very hot pan or on the BBQ 60–90 seconds per side (sear the fat edge too).

3. Pan + oven (classic):

   • Sear 2–3 mins per large face until deeply browned.

   • Finish in the oven at 180°C (fan 160°C) for 5–12 mins, depending on thickness.

4. BBQ:

   • Sear over high heat, then move to indirect heat with the lid down to finish.

5. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

6. Rest 10–15 mins. Carve the ribeye from the bone, slice, and plate with the bone for theatre.

Serving ideas

• Peppercorn sauce with fries and watercress

• Garlic–herb butter and roast mushrooms

• Chimichurri with grilled asparagus

• Red wine jus with truffle mash

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Tomahawk vs cowboy—what’s the difference?
Both are bone-in ribeye; the tomahawk has a much longer bone “handle” for presentation.

Do I need to marinate it?
Not necessary—salt, pepper and high heat are plenty. Finish with a butter baste if you like.

Can one steak feed two?
Often yes—these are thick-cut and great for sharing after a proper rest.

How do I avoid a grey band?
Use the reverse sear: cook gently to temp, then sear hot at the end.