A tomahawk steak, with its dramatic long rib bone resembling a Native American tomahawk, is a true Texan cowboy classic. This cut comes from the fore rib and is essentially a bone-in ribeye, French-trimmed to expose the impressive length of the bone. Its primal, caveman-style appeal makes it a theatrical centrepiece, perfect for cooking over flames and flipping by the bone. With intense marbling and bold flavour, the tomahawk is made for barbecues and sure to impress. Andrew Clarke, Award-Winning Chef and Restaurateur, Tomahawk Talk:"Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill and get primal. It’s a ribeye steak with a caveman-sized rib bone attached, perfect for someone to pick up and gnaw on. My recommendation for Tomahawk steak is to season the outside with coarse sea salt and cracked black pepper, then grill it hard over a fierce heat, turning every 30-40 seconds. This creates a rotisserie effect for nice, even cooking. Once you’ve developed a good, crisp exterior crust, hang the tomahawk steak by the bone over medium heat until the internal temperature reaches 51°C (rare), 55°C (medium-rare), or 60°C (medium). A good thermometer will elevate your beef and steak cooking game to a professional level. Rest the steak for one-third of the cooking time before slicing. This allows the muscle and juices to relax. Then, remove the bone and slice 1cm thick from top to bottom. Season with coarse sea salt and serve with a herby salsa verde or an umami-rich anchovy hollandaise."
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