Tomahawk Steak Tips

1. Remember to remove your beef tomahawk steak out of the packaging, pat dry and bring to room temperature.

2. Preheat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.

3. Season the meat just prior to cooking with salt, pepper and any other desired seasoning. 

4. Don’t overcrowd the pan with other vegetables or sides.

5. Place the steak on the fat to render before searing on the flat sides.

6. Cook over a high heat turning the steak only once after a rich, golden crust has formed, reducing heat to medium when crust has formed.

7. Cook for 8 to 9 minutes first side then 6 to 7 minutes on the reverse side for medium rare.

8. Alternatively you can pop the tomahawk in the pre heated oven at 215c after searing all over for 12 to 15 minutes approximately. 

9. Finish by adding a large knob of butter when frying or on the griddle.

10. Leave it to rest in a warm place for at least 10 minutes before carving.

11. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expanded, which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.