{"product_id":"beef-tomahawk-steak","title":"Cornish Grass-Fed Dry-Aged Beef Tomahawk Steak | 1kg (35oz)","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eCornish Grass-Fed Dry-Aged Beef Tomahawk Steak\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp\u003eElevate steak night with our \u003cstrong\u003eCornish Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg \/ 35oz\u003c\/strong\u003e, \u003cmeta charset=\"utf-8\"\u003eA \u003cb\u003eTomahawk steak\u003c\/b\u003e is essentially a thick-cut, bone-in \u003cb\u003eribeye\u003c\/b\u003e with at least 5 inches of the rib bone left intact and French-trimmed (scraped clean of meat and fat).\u003c\/p\u003e\n\u003cp\u003eNamed 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.\u003c\/p\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e\u003cspan\u003eGrass-fed and aged on the bone a tomahawk is a ribeye steakwith the long-cut rib bone flayed of its meat! \u003c\/span\u003eTomahawks 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..\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEach steak weighs 1 kg and serves 2 people.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 1kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Suitable for home freezing.\u003c\/li\u003e\n\u003cli\u003eDelivery: Mainland UK only. Some postcodes in Highlands and IOW may incur additional charges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master the BBQ Tomahawk\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eYou 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 \u003cb\u003eTwo-Zone Grilling\u003c\/b\u003e—turning your BBQ into a smoker first, and a volcano second.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe 24-Hour Dry Brine:\u003c\/b\u003e 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 \u003cb\u003e1 to 2 hours\u003c\/b\u003e before grilling so it loses its chill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBuild a Two-Zone Fire:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCharcoal:\u003c\/b\u003e Bank all your lit, white-hot coals entirely to \u003ci\u003eone side\u003c\/i\u003e of the BBQ. Leave the other side completely empty.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eGas:\u003c\/b\u003e Turn half the burners up to medium-high, and leave the other half completely off.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Low \u0026amp; Slow Smoke (Indirect Heat):\u003c\/b\u003e Place the steak on the \u003cb\u003ecool side\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePull at 45°C:\u003c\/b\u003e Check the internal temperature after 45 minutes. You want to pull the steak off the grill when the absolute centre reaches \u003cb\u003e45°C–48°C\u003c\/b\u003e for Medium-Rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest \u003ci\u003eBefore\u003c\/i\u003e You Sear:\u003c\/b\u003e Take the steak off the BBQ and tent it with foil for \u003cb\u003e10 to 15 minutes\u003c\/b\u003e. \u003ci\u003eWhy now?\u003c\/i\u003e 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).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Blistering Sear (Direct Heat):\u003c\/b\u003e Move the rested steak directly over the raging hot coals. Sear for just \u003cb\u003e1 to 2 minutes per side\u003c\/b\u003e. 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCarve \u0026amp; Serve:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49722102219042,"sku":"Beef Tomahawk Steak 1kg","price":37.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Tomahawk2_aa1563817513fce1_5594f3c0-1769-4009-95d2-e37bafb395a4.webp?v=1771908545","url":"https:\/\/shopartisanboxhits.com\/products\/beef-tomahawk-steak","provider":"ArtisanBox","version":"1.0","type":"link"}