How To Cook Tomahawk Steak

We teamed up with Michelin Star chef Tom Parker from The White Swan at Fence to learn how to cook our organic tomahawk steak to perfection.

Tomahawk is the king of steaks, where it is cut with the bone in through the rib eye, and weighs in at over 900g. A tomahawk steak can comfortably feed two hungry people, making this steak ideal for sharing. 

The size of this steak can make cooking seem quite intimidating, but considering the size, it is actually rather simple. 

The Do’s

• Do bring meat to room temperature at least an hour before cooking. This means the meat won’t ‘tense’ in reaction to a sudden change in temperature, which could lead the meat to become chewy and inedible.
• Do use a good butter/cooking fat and use more than you think you should!
• Do rest the meat. Generally for half the amount of time that it was cooking. This stops the juices from leaching on your plate.
   

The Do Nots

• Do not use an expensive salt to season. Table salt can achieve even coverage to coat the meat and remember don’t be shy with it!
• Do not cover with tin foil or a towel after cooking as the meat will lose colour and flavour. 
• Do not use too much oil. Oil is used to seal the meat, this is so that during cooking it does not lose the melted fat and juices that give it flavour.

How To Cook Tomahawk Steak

Prep Time: 2 Minutes

Cook Time: 35 Minutes

Rest Time: 18 Minutes 

Total Time = 55 Minutes

Ingredients

• 1 x 900g Gazegill Organics Grass-fed Tomahawk Steak
• 1tsp Vegetable oil
• Ground Pepper/Pepper Grinder
• Pinch of Salt
• Sprig of rosemary (Optional)
• A couple of crushed garlic cloves (Optional)

1) Preheat oven to 180 degrees.

2) Heat a wide, flat-based pan and add a drop of vegetable oil.

3) Add a drop of vegetable oil into your palms and quickly rub over the meat to coat it.

4) You have a huge steak so unsurprisingly this needs to be matched with the amount of salt you use. The table salt should cover the whole surface area of the steak.

5) Place the steak in the pan with the fattier side of the steak face down in the hot oil. Option to add rosemary and crushed garlic cloves here.

6) Rotate the steak every minute until it has good brown colouring all the way around. This is done to seal the steak. There should be liquid forming in the base of the pan, take a spoon and braise the meat with the liquid. 

7) Once the steak has been obviously seared brown, transfer your pan with steak (as long as the pan is oven-proof) into the oven and bake for 20 minutes. After ten minutes rotate the steak. 

8) Remove the steak from the oven, and leave it to rest for 18 minutes. Do not cover the meat as it will lose colour and flavour. 

9) Slice up the steak so that the steak can be shared

10) Enjoy!