Beef Tomahawk Steak
Beef Tomahawk Steak
This is the beef equivalent to a lamb rack but obviously much bigger. It is a premium, tender, well-flavoured cut. It is well-marbled with fat which makes it succulent when cooked.
Servings 3
INSTRUCTIONS
- Slice between the bones into large thick cutlets. Each cutlet will easily feed two to three people.
- Coat with olive oil and season well with salt and freshly ground black pepper. For a “pepper steak”, sprinkle well with cracked black pepper.
- Cover and set aside at room temperature for 30 minutes. Brown the meat in a hot pan for 2 minutes each side in an ovenproof frying pan.
- Place the pan in a preheated 180°C oven for 20 minutes for medium (pink and juicy but cooked). Cook 15 minutes for medium rare.
- Remove from the oven, transfer to a plate, cover loosely with foil and rest 10 minutes.
- Uncover and slice away from the bone to serve.
VIDEO
Video
NOTES
Also good barbecued.