USA Beef Tomahawk

What you are getting
Our USA Beef Tomahawk is a show-stopping cut that combines dramatic presentation with incredible flavour. Hand-cut from the rib section with the long rib bone left intact, our Tomahawk is known for its striking appearance and generous marbling, offering a rich and juicy experience with every bite.

According to the United States Department of Agriculture, USDA Choice is the second-highest grade of beef — just below USDA Prime — known for its high-quality beef with moderate marbling, juiciness and flavour. The ‘Upper ⅔ Choice Grade’ designation means this steak meets the highest standards within the USDA Choice grade, boasting marbling levels just below Prime, giving it an excellent balance of flavour, tenderness and value. Ideal for grilling, reverse-searing or oven-roasting.

How to cook the perfect Tomahawk
Step 1: Prep
Take the USA Beef Tomahawk out from the refrigerator 1 – 2 hours before cooking.
Defrost and bring it to room temperature to ensure even cooking.
Pat the steak thoroughly dry with paper towels.
Season generously on both sides and the edges with kosher salt and black pepper.

Step 2: Slow Roast
Pre-heat your oven to 110°C – 120°C.
Place the USA Beef Tomahawk on the wire rack (over the baking sheet) in the oven.
Insert a meat thermometer into the center.
Roast for 45 – 60 minutes until the thermometer reads 46°C – 48°C for medium-rare doneness.

Step 3: Rest
Remove the USA Beef Tomahawk from the oven.
Let it rest on the counter for 10 – 15 minutes while you prepare the searing method.

Step 4: Sear
Heat a cast-iron pan on high until smoking hot.
Add a tablespoon of high-smoke-point oil such as avocado, canola or beef tallow.
Sear the USA Beef Tomahawk for 1 – 2 minutes per side and edges to create a thick, brown crust.

Step 5: Baste
Add butter, garlic and fresh herbs such as rosemary and thyme to the pan.
Use a spoon to repeatedly pour the foaming butter over the USA Beef Tomahawk for 1 – 2 minutes.

Step 6: Rest
Transfer the cooked USA Beef Tomahawk to a cutting board.
Let it rest for 5 – 10 minutes to allow juices to redistribute.
Cover it loosely with foil to ensure the steak stays moist.

Step 7: Serve
Cut the meat of the USA Beef Tomahawk off the bone and slice against the grain. 
Skip the salt and crown your Tomahawk with delicious caviar for a luxurious final touch.

Where we recommend
To savour a good steak without the hassle of cooking, visit WILD/FIRE.