Tomahawk is a ribeye steak with the entire bone left on. The long rib bone is trimmed slightly with just enough meat to allow for the carnivore in us to nibble all that gorgeous meat off. With all the delicious intramuscular fat that releases its flavours during cooking plus the extra richness from the rib bone giving it a sweet gelatinous taste, this piece leaves quite an impression and is an ideal dinner table discussion.
Our ideal tips when roasting is to bring the piece of meat to room temperature before cooking, keep the seasoning to oil and Maldon sea salt. We recommend you do not put black pepper on until after as it will burn in the heat of the pan and oven. Sear the beef off in a smoking hot pan and cook in a preheated oven at 200 for 40-50 minutes, at which point turn the heat off, wrap tightly in tin foil and leave in the oven for 20 to 30 minutes. The residual heat will continue to gently cook it. Then rest it, slice and serve.