Dry Aged Tomahawk Steak – 1kg
Taken From The Rib Eye, A Steak Worthy of A Caveman
- Trademark Long Bone & Succulent Meat
- Well-marbled Tender & Flavoursome
- Salt Dry Aged for a Minimum of 35 Days
Beef Ribeye with the long rib bone left on for presentation purposes. The king of steaks this cut is great for showing off at Dinner Parties or BBQ's.
Typical Nutritional Values
|Energy (kJ)||1052 kJ|
|Energy (kcal)||253 kcal|
|Saturated Fat||8.9 g|
If held frozen, defrost thoroughly before cooking.
About 30 minutes before cooking, remove the meat from its packaging and pat dry with kitchen paper to allow the beef to come to room temperature.
Preheat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
Place the steak on the fat to render before searing on the flat sides.
Cook over high heat turning the steak only once after a rich, golden crust has formed, reducing heat to medium when crust has formed.
Cook 8 to 9 minutes first side the 6 to 7 minutes on the reverse side for medium rare.
Rest for 10 minutes before serving.
This is a guide only; cooking time varies depending on the cut and oven.