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Load image into Gallery viewer, Tomahawk Steak, Chips and tomatoes
Load image into Gallery viewer, Tomahawk Steak, Chips and tomatoes

Tomahawk steak

Serves 2
  • £60.00
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All ingredients should be eaten within 24 hours of receiving your box

1kg 35-day dry-aged steak

Pont Neuf chips, flat mushrooms, vine tomatoes, peppercorn sauce

This impressive looking steak is so named due to its resemblance to a tomahawk axe. The tomahawk steak is an on-the-bone rib steak, cut from the fore-rib with the entire rib bone left. The long bone is French-trimmed, leaving a wonderful presentation, and dinner table discussion point. As it is a bone-in rib steak, it has quite a large amount of inter-muscular fat, which gives it an amazing amount of flavour when cooked. Serve with a classic grill garnish of flat mushrooms, vine tomatoes, Pont Neuf chips and peppercorn sauce.

Additional information

Tomahawk steak: olive oil, garlic, rosemary, sage, thyme


Mushrooms: butter (milk), rosemary, salt and pepper


Vine tomatoes


Potatoes: oil, butter (milk)


Sauce: red wine (sulphites), shallots, thyme, bay leaf, beef stock, cream (milk), peppercorns, mustard (gluten) brandy

Milk 

Mustard 

Gluten 

Sulphites

Cooking times

10-20 mins (plus resting time 10 mins)


Chef’s top tips

“Add rosemary and garlic to the roasting pan when cooking the joint, and any residual meat juices from the beef pan can be added to your gravy. Do not be tempted to transfer the meat into the oven in the same pan as searing, as this will make the meat cook too quickly. Garnish with some woody herbs like rosemary, thyme and sage or alternatively a crisp watercress salad.”


Cooking instructions

 

  1. Remove the joint from the packaging and allow to come to room temperature. Season generously with fine salt all over and cracked black mill pepper

  2. Preheat your oven to 180c/160c (fan) / gas mark 4       

  3. Heat 1 tbsp of sunflower oil in a large frying pan on a medium heat 

  4. Place the joint into the pan and seal all sides

  5. Now reduce the heat add a very large knob of butter (60g) and spoon the foaming butter over the joint until golden brown all over

  6. Place the sealed joint into a large roasting tray and cook in the oven. Cook your steak to your liking - please see cooking temperature guidelines below

  7. Pour the peppercorn sauce into a medium saucepan and heat gently 

  8. Remove the joint from the oven, leave and loosely cover with tin foil to rest for 10 minutes

  9. Dot butter on top of the mushrooms and season with a little sea salt and black pepper 

  10. Place mushrooms, tomatoes and Pont Neuf chips into a large roasting tin and cook for 10-12 mins

  11. Place the rested tomahawk on a platter with the tomato, mushroom, chips and sauce, then serve and enjoy

  12. If you wish to heat up the food using another method that you feel more comfortable with then please use that method.

Cooking temperature guidelines


Rare - 50°C (122°F) approx. 8-10 mins

Medium rare - 55°C (131°F) approx. 12-14 mins

Medium - 60°C (140°F) approx. 16-18 mins

Medium well - 65°C (149°F) approx. 18-20 mins

Well done - 70°C (158°F) approx. 20-22 mins