Cornish Grass-Fed Dry-Aged Beef Tomahawk Steak
Elevate steak night with our Cornish Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg / 35oz, A Tomahawk steak is essentially a thick-cut, bone-in ribeye with at least 5 inches of the rib bone left intact and French-trimmed (scraped clean of meat and fat).
Named for its striking resemblance to a Native American tomahawk axe, it is heavily marbled, incredibly juicy, and usually cut 2 inches thick—making it a visual centerpiece built for sharing.
Grass-fed and aged on the bone a tomahawk is a ribeye steakwith the long-cut rib bone flayed of its meat! Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill or barbeque and get cooking..
Each steak weighs 1 kg and serves 2 people.
- Weight: 1kg
- Packaging: Vacuum-sealed, chilled
- Origin: Cornwall, UK
- Storage: Keep refrigerated below 4°C. Suitable for home freezing.
- Delivery: Mainland UK only. Some postcodes in Highlands and IOW may incur additional charges.
👨🍳 Chef’s Tip: Master the BBQ Tomahawk
You cannot treat a 1kg Tomahawk like a standard supermarket steak. If you throw it straight over glowing coals, the dripping fat will cause massive flare-ups, leaving you with a charred, bitter exterior and a raw centre. The outdoor secret is Two-Zone Grilling—turning your BBQ into a smoker first, and a volcano second.
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The 24-Hour Dry Brine: A massive steak needs massive seasoning. Coat it heavily in coarse sea salt a day ahead and leave it uncovered in the fridge. Take it out 1 to 2 hours before grilling so it loses its chill.
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Build a Two-Zone Fire:
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Charcoal: Bank all your lit, white-hot coals entirely to one side of the BBQ. Leave the other side completely empty.
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Gas: Turn half the burners up to medium-high, and leave the other half completely off.
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The Low & Slow Smoke (Indirect Heat): Place the steak on the cool side of the grill (away from the coals/flame). Add a chunk of oak or hickory wood to the hot coals, and close the lid. Let it gently roast at around 110°C–130°C.
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Pull at 45°C: Check the internal temperature after 45 minutes. You want to pull the steak off the grill when the absolute centre reaches 45°C–48°C for Medium-Rare.
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Rest Before You Sear: Take the steak off the BBQ and tent it with foil for 10 to 15 minutes. Why now? Resting it now stops the cooking process and gives you time to open the vents and get your coals screaming hot (or crank your gas burners to maximum).
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The Blistering Sear (Direct Heat): Move the rested steak directly over the raging hot coals. Sear for just 1 to 2 minutes per side. Because of the intense heat and dripping fat, you must keep moving and flipping the steak to build a crust without letting the flames engulf and soot the meat.
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Carve & Serve: Since you already rested it, you can slice it immediately. Cut the meat away from the long bone, slice it into thick strips across the grain, and serve it right off a wooden board.
Shipping
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