Tomahawk Steak

Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes and it resembles a single-handed axe.

The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick, weighing approx 1.2kg. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people. If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on the T-bone and Porterhouse.

Although technically a steak, at 1.2kg the Tomahawk many people oven roast this, because it can be awkward for frying as it is so large. If choosing to oven roast, you’re best off searing it all over in a large frying pan first (you might not need any oil/fat just a pretty how pan), before transferring to a hot oven (200ºC) for 15 minutes. Arguably the best method for a Tomahawk Steak is to grill on a barbecue, and using an internal meat thermometer cooking until the optimum temperature for Medium-rare is achieved (58ºC).

Because of it’s size it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak.

The Oaks located in Neutral Bay offers 1.8 kg tomahawk steak that tastes hauntingly amazing. If you call yourself a meatlover, it is highly recommended!!

Created by Aiden Park