Wagyu British Beef Tomahawk | ±1.1kg

Wagyu Tomahawk - Reverse Sear

±1.1kg bone-in. Serves 2–3. Defrost 24–36 hours. Allow 2 hours from fridge to table.

1. Defrost
Move the pack from freezer to fridge. Leave it in its vacuum pack, on a tray. A piece this size needs 24 to 36 hours. Plan for it. Cook within 48 hours of defrosting. Do not refreeze.

2. Salt it the night before (optional, and worth it)
Unwrap and pat dry. Salt generously on all sides. Leave uncovered on a rack in the fridge overnight. The surface dries out. A dry surface is what gives you a crust. If you skip this, salt and dry the steak an hour before cooking.

3. Temper
Out of the fridge one hour before cooking. A 5cm steak straight from cold will not cook evenly.

Method A - Oven and pan

4. Heat the oven to 110°C. Set the steak on a rack over a tray.

5. Cook until the centre reaches 48°C (use our wireless meat thermometer). Allow 50 to 70 minutes. Probe the thickest part of the eye, away from the bone. The bone insulates and will read cold.

6. Rest 10 minutes. This is not the final rest. It lets the surface dry before it meets the heat.

7. Heat a heavy pan or griddle as hot as it will go. Add a neutral oil with a high smoke point.

8. Sear 60 to 90 seconds a side. Then hold the steak on its fat edge with tongs until that edge is bronzed.

Method B - Barbecue

4. Set the barbecue for two zones. Coals banked to one side, or half the burners lit. Aim for 110 to 120°C on the cool side with the lid down.

5. Cook the steak on the cool side, lid closed, until the centre reaches 48°C. Allow 45 to 60 minutes. Add a chunk of oak or beech if you want smoke. This cut takes it well.

6. Rest 10 minutes while you open the vents and bring the hot side up to full heat.

7. Sear directly over the coals, 60 to 90 seconds a side. Then render the fat edge.

8. Expect flare-ups. Marbling this heavy drips. Keep the cool side clear and move the steak across the moment the flames rise.

9. Check and rest
Pull at 52°C for medium rare. That is where this cut eats best. Rest 10 to 15 minutes on a board. Do not cover it tightly.

10. Carve
Run a knife down the bone to release the eye in one piece. Slice across the grain at 1cm. Return the slices along the bone to serve. Finish with flaked salt, cracked pepper and the board juices.

Optional: melt a flavoured butter over the carved slices, bone marrow, garlic and thyme, or truffle. Never cook the steak in it.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a tray. Allow 24 to 36 hours. A piece this size needs the time. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.