The Tomahawk steak, one of the most iconic steaks! Our Dry Aged Tomahawk Steaks are a popular steak choice among our customers. Their thick-cut and heavy marbling further enhance the wonderful flavours.
Our steaks are dry-aged for a minimum of 28 days in our humidity-controlled dry-aged fridge. The dry ageing process breaks down the fibres in meat leaving you with a beautifully rich nutty flavour.
Hugh hand selects our grass-fed beef. The dry ageing process is a timely and costly process but we believe in supplying our customers with the best quality steaks we can. We dry age our Tomahawk steaks because we believe it makes the perfect tomahawk steak.
“You can’t fake dry-aged and you can’t beat a Dry Aged Tomahawk steak”
- 1kg Dry Aged, Irish, Tomahawk Steak (We recommend a dry-aged Tomahawk, but a standard Irish Tomahawk will do)
- Himalayan pink salt
- 2 tablespoons rapeseed oil
- 3 tablespoons unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary sprig
- Freshly ground pepper
Preheat the oven to 170 degrees
Season the Dry Aged Tomahawk Steak all over with salt and freshly ground pepper. Let the meat stand at room temperature for 20 minutes.
In a large pan, heat the oil until shimmering. Add the steak and sear on all sides.
Transfer the steak to a baking dish along with butter, garlic and herbs. Cook in the oven until an internal temperature of 63 degrees is reached.
Baste the Tomahawk Steak with the melted butter, garlic and herbs during cooking.
Transfer the steak to a cutting board and let rest for 10 minutes. Remove the meat from the bone and slice against the grain.
Serve with a local craft beer or a glass of Cabernet and don’t forget to share your photos and tag us!
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