It's long bone with a thick chunk of Rib eye at one end.
Tomahawk Steak is an on-the bone Rib eye steak.
It's cut from the Fore-rib then French trimmed to reveal the bone.
And, because it's Rib eye it's got plenty of marbling so that means plenty of flavour when it's cooked.
To top it all the bone gives it even more flavour.
It's about 2 inches thick and weighs a bit over a kilo. It'll easily feed two people so it's great as a sharing steak.
In short, it's one of the most impressive steaks you can buy.
With a minimum thickness of 2 inches of steak, it’s also not something you’ll be able to traditionally sear without having a cold and terribly rare centre, or overcooking it to get the middle warmed up.
So do this...
Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Then dry the steak and rub it with salt.
Preheat the oven to 230°C / Fan 210°C / Gas 8. Then heat a large shallow frying or griddle pan till it's really hot. Add a little oil and sear the meat for 2-2 ½ minutes a side.
Put the steak on a rack in a roasting tin, like you would with a roasting joint. Then pop in in the oven.
Medium Rare12 - 14 mins
Well Done20-22 mins
Take it out of the oven, put it on a wooden board or plate, cover it with foil and leave it in a warm place for 10 minutes to rest Carve the meat off the bone then slice it thin at a 45 degree angle. That way you cut across the grain.
Delivered in vacuum sealed pack
Take care not to puncture the vacuum pack.
Store it below 4°C and never let it get above 7°C.
Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
7 days sealed in vacuum pack.
2-3 days once opened
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 3-4 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.