Our Grass fed tomahawk is a festive and celebratory steak. When you want to party and return to the stone age for a moment then this is the steak that sets the mood. Big fat and juicy and sitting on the end of what could be described as an axe handle this steak lives up to it’s name. It is it is a rib eye on steroids and like the rib eye, it is delicious and well worth the hype. A lot of steak and a lot of fun to enjoy. Cooking Instructions Cook your tomahawk steak on a BBQ or cast-iron pan. Season it well with salt and pepper to your preference. Make sure your rib eye is out of the fridge and at room temperature before you begin cooking. Once you have caramelised you steak and the internal temp is at 55 degrees Celsius for medium rare and 65 – 60 - 65 for medium and if you want well done choose another piece of meat like rump. Remember to let your steak rest so the moisture redistributes throughout the meat. and deliver a juicy tender bite.
