If you're a fan of steak, then you need to try a tomahawk steak. This type of steak is essentially a ribeye with a long bone attached to it that's been trimmed to look like a tomahawk, hence the name. It's a substantial cut of meat, weighing around 40oz (1kg+), and it's definitely not for the faint-hearted.
The bone is not just for show; it actually helps to insulate the meat and keep it juicy and tender while cooking. It also adds a touch of drama to the presentation of the steak.
To cook a tomahawk steak simply, you need to get your heat source nice and hot. You want to sear the outside of the steak to create a delicious crust, while keeping the inside juicy and tender. You can cook it on a grill, in a cast-iron skillet, or even in the oven. Just make sure to let it rest for a few minutes before slicing into it, so that all those juices can settle back into the meat.
Now, the tomahawk steak is not the cheapest cut of meat out there, but it's definitely worth the splurge. At Grid Iron Meat, we use only the finest Yorkshire native breed beef from local farms to ensure the best possible quality for our customers. If you're looking to buy tomahawk steak in the UK, look no further than Grid Iron Meat.
One popular method is to cook it on a grill. To do this, you want to get your grill really hot, so that you can sear the outside of the steak to create that nice crust. Then, you can move the steak to a cooler part of the grill to finish cooking it to your desired doneness.
Another option is to use a cast-iron skillet. Heat up the skillet until it's smoking hot, and then sear the steak on both sides. You can then finish cooking it in the oven if you like, or keep cooking it on the stove if you prefer a more rare steak.
If you don't have access to a grill or cast-iron skillet, you can also cook a tomahawk steak in the oven. Simply preheat your oven to a high temperature, and then roast the steak for a short period of time. This method is great if you're cooking for a crowd, as you can easily cook several steaks at once.
No matter how you cook your tomahawk steak, just remember to let it rest for a few minutes before slicing into it. This allows the juices to settle back into the meat, making for a more delicious and tender steak.
Here are the recommended internal temperatures in degrees Celsius:
Well-done: 71°C and above
At Grid Iron Meat, we believe that the quality of the meat you use is just as important as the cooking method. That's why we use only the finest Yorkshire native breed beef from local farms, ensuring that every tomahawk steak we sell is of the highest quality. So, if you're looking to buy tomahawk steak in the UK, look no further than Grid Iron Meat.
Grid Iron Meat is committed to sourcing high-quality beef from local North Yorkshire farms. Our beef is grass-fed, meaning the animals are free to roam and graze on natural grasses, which gives the meat a delicious, natural flavour. We also dry age our beef using Himalayan rock salt, which helps to tenderize the meat and enhance its flavour. This process takes time and care, but we believe it's worth it to ensure that our customers receive the best possible product. Finally, we are proud to offer our beef for delivery throughout the UK, so that customers all over the country can enjoy the delicious taste of locally-sourced, grass-fed beef.
Season well: A simple seasoning of salt and pepper is all you need to bring out the natural flavour of the steak. Rub the seasoning all over the steak, making sure to get it into all the nooks and crannies.
Let it rest: Once the steak is cooked, let it rest for a few minutes before slicing into it. This allows the juices to settle back into the meat, making for a more tender and tasty steak.
Cabernet Sauvignon: This is a classic pairing for steak, and for good reason. Cabernet Sauvignon is a full-bodied wine with bold tannins that complement the richness of the steak.
Malbec: This Argentinean wine is another great option for pairing with tomahawk steak. It has a bold, fruity flavour with a hint of smokiness that pairs well with the charred exterior of the steak.
Syrah/Shiraz: This is another full-bodied wine with bold tannins that pairs well with the richness of the steak. Syrah/Shiraz has a spicy, peppery flavour that pairs well with the bold flavours of the steak.
Merlot: If you prefer a softer wine, Merlot is a good choice for pairing with tomahawk steak. It has a softer tannin structure and a fruit-forward flavour that pairs well with the richness of the steak.
Zinfandel: This is a bold, fruit-forward wine with a hint of spice that pairs well with the charred exterior of the steak. Zinfandel is a good choice if you're looking for a wine with a little more sweetness.