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Tomahawk - Steak

Bone-in Rib Steak with extralong Rib Bone

The Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk, being a Rib Steak, has the largest amount of intermuscular fat, making it the most flavorful steak. The Tomahawk is cut from the rib section and it’s so-called because of its resemblance to a tomahawk (axe). 


- Remove meat from refrigerator at least 1 hour before cooking.

- Pat the steak dry with paper towel and brush it lightly with oil. 

- Sear each side of the steak for 2 minutes at high temperatures to evolve roasted aromas. Use a barbecue tong to flip the steak to prevent leakage of juices.

- Important is the subsequent cooking at low temperature. This is best done in a closed grill or in a preheated oven at approx. 120°C up to the desired level of doneness.

A digital meat thermometer is an easy way to do it more precisely

Cooking levels:

Rare: 48°C – 51°C core temperature
Medium: 56°C – 59°C core temperature 
Well done: 65°C – 70°C core temperature

- Season the steak with plenty of sea salt and with some pepper. 

- Once it’s done to your liking wrap the steak into aluminum foil and let the steak rest for a few minutes before serving. This allows the juices to redistribute throughout the steak. 

- Depending on your preference, refine the steak with a drizzle of olive oil or a piece of herb butter on top. The steak can be served in whole or sliced in strips of 2-3cm. 

Thomas Mair
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Phone +39 0474 496216
Piazza Floriani, 1 I - 39030 Valdaora (BZ) Phone +39 0474 496216
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