Organic 28 Day Aged Tomahawk Steak

A Taste Of The West 2023 Gold Award Winner!

Our organic beef tomahawk steak is a true show-stopper. Cut from the fore-rib with the entire bone left in, then French-trimmed to perfection in our ethical farm butchery, this is sure to spark conversation at the dinner table!

Named for its resemblance to the tomahawk axe, this steak sure is primal. If you love our melt-in-the-mouth, grass fed, organic beef, then this cut is royalty.

1 steak per pack

Image 2 & 3 by @stephs_fooddiary on Instagram

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 135 Kcal/ 566 kJ | Fat 4.5g, of which saturates 2g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 23.5g| Salt 0.18g

How To Store

Our Beef tomahawk steak is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 1 tomahawk steak 
• Salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil (or another high-smoke-point oil)
• 2 cloves garlic, minced (optional)
• 2-3 sprigs fresh rosemary or thyme (optional)
• 2 tablespoons unsalted butter (optional)
• 1 tablespoon balsamic vinegar (optional, for added flavour)

Instructions:

1. Prepare the Steak:

   • Season: Remove the tomahawk steak from the refrigerator about 1 hour before cooking to bring it to room temperature. Season generously with salt and freshly ground black pepper on both sides.

2. Preheat the Pan or Grill:

   • Pan Method: Place a heavy-based or cast-iron skillet over high heat. Allow it to get very hot before adding any oil.
   • Grill Method: Preheat your grill to high heat, aiming for around 250°C (500°F). If using charcoal, make sure to have a hot side and a cooler side for indirect cooking.

3. Cook the Steak:

   • Pan Method:
     • Add Oil: Once the pan is hot, add the vegetable oil and swirl to coat the bottom.
     • Sear: Place the tomahawk steak in the pan and sear for 3-4 minutes on each side for medium-rare, or longer for your desired doneness. For a medium-rare steak, aim for an internal temperature of about 57°C (135°F). Adjust cooking time based on your preferred doneness:
       • Rare: 50°C (120°F)
       • Medium-Rare: 57°C (135°F)
       • Medium: 63°C (145°F)
       • Medium-Well: 68°C (155°F)
       • Well-Done: 73°C (165°F)
   • Grill Method:
     • Sear: Sear the steak over high heat for 4-5 minutes per side.
     • Indirect Heat: Move the steak to the cooler side of the grill and close the lid. Continue to cook until the steak reaches your desired doneness. Use a meat thermometer to check the temperature.

4. Add Flavourings (Optional):

   • Garlic and Herbs: If you like, add minced garlic and fresh herbs to the pan during the last minute of cooking. If using butter, add it at this stage and baste the steak with the melted butter for extra flavour.
   • Balsamic Vinegar: For an added layer of complexity, deglaze the pan with balsamic vinegar after removing the steak, scraping up any browned bits and reducing the vinegar for a few minutes.

5. Rest the Steak:

   • Rest: Remove the tomahawk steak from the pan or grill and transfer it to a cutting board or plate. Cover loosely with foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat.

6. Serve:

   • Slice: Slice the steak off the bone and against the grain for the most tender bites.
   • Accompaniments: Serve with your choice of sides such as roasted vegetables, creamy mashed potatoes, or a fresh salad. A sauce like chimichurri or a classic bearnaise can complement the steak beautifully.
7. Enjoy: The dramatic presentation and rich, beefy flavour of your tomahawk steak!