Wagyu British Beef Tomahawk | ±1.1kg

Wagyu Beef Tomahawk is by far one of the most delicious pieces of meat you can cut a steak from. With the eye of fat running through the middle of the muscle, when cooked, the delicious umami flavour is released and bastes the steak. Providing the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-Fed UK Beef. The olive feeds creates an umami taste to the Beef, a sumptuous savoury flavour adding depth and richness. The marbling found in our Ribeye is second to none, proving to be the centrepiece.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Ingredients:
- 1kg tomahawk steak
- Salt & pepper (or your favourite steak seasoning)
- 2 tbsp olive oil or butter
- 2 cloves garlic (optional)
- Fresh rosemary or thyme (optional)

Tools:
- Meater Thermometer
- Tongs
- Cast iron pan (for stove or oven sear)
- Grill, oven, or stovetop

Cooking Methods:

1. Reverse Sear Method (Oven + Pan Sear)

Best for even cooking & juicy results
1. Preheat oven to 110°C.
2. Insert the Meater thermometer into the thickest part of the steak. Set target temperature to 50°C for medium-rare.
3. Season the steak generously with salt and pepper.
4. Place the steak on a wire rack over a baking tray and cook until Meater reads 50°C (about 45-60 minutes).
5. Remove from oven and rest for 10 minutes.
6. Heat a cast iron pan over high heat, add butter & garlic, then sear steak for 1-2 minutes per side until it reaches 54-55°C (medium-rare).
7. Rest for 5-10 minutes, then slice & serve!

2. Direct Grilling Method (Charcoal or Gas Grill)

For a smoky, flame-kissed crust
1. Preheat grill to medium-high heat (230-250°C).
2. Insert Meater thermometer, set to 50°C for medium-rare.
3. Season steak, then sear over direct heat for 3-4 minutes per side (until golden brown).
4. Move to indirect heat (around 130°C) and cook slowly until Meater reads 50°C (about 20-30 minutes).
5. Rest for 10 minutes, then slice & serve!

3. Stovetop + Oven Finish

Great if you don't have a grill
1. Preheat oven to 110°C.
2. Insert Meater thermometer, set to 50°C.
3. Heat a cast iron pan over medium-high heat and sear the steak for 2-3 minutes per side.
4. Transfer to the oven and cook until Meater reads 50°C (about 20-30 minutes).
5. Rest for 10 minutes, then slice & serve!

Final Internal Temperatures:
--> Rare: 49-51°C
--> Medium-Rare: 52-54°C
--> Medium: 55-60°C
--> Medium-Well: 61-65°C
--> Well Done: 66°C+

Tips:

- Always rest the steak after cooking for juiciness.
- Use the Meater app to track temperatures.
- Add a final butter baste with garlic & herbs for extra flavour.

SHIPPING RATES (UK mainland only excl. Highlands)

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.