The tomahawk is a thick-cut, intensely marbled steak. Here are a few tips for a great experience:
Be sure to completely thaw your steak before cooking.
Reverse searing (cooking at a low temp, then finish searing) is the best method for this steak.
A slightly higher finished internal temperature (med-rare: 130 instead of 125) helps to full render the rich marbling.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
For more tips see our Steak Guide.
The tomahawk is a thick-cut, intensely marbled steak. Here are a few tips for a great experience:
Be sure to completely thaw your steak before cooking.
Reverse searing (cooking at a low temp, then finish searing) is the best method for this steak.
A slightly higher finished internal temperature (med-rare: 130 instead of 125) helps to full render the rich marbling.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
For more tips see our Steak Guide.
