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Ingredients
Take Your Steak Out for a Breather
Before you even think about cooking, let your glorious 35 oz Tomahawk come to room temperature. Give it at least 45 minutes out of the fridge. Cold steak in a hot pan leads to uneven cooking – and no one wants a steak that’s both raw and overcooked in one bite. Pat it dry with kitchen roll while you’re at it.
Season Generously – Go Big or Go Home
This is a monster of a steak, so it deserves some bold seasoning. Generously sprinkle sea salt and freshly ground black pepper on both sides. Really press it in there. Add a touch of garlic powder and a few fresh rosemary leaves if you’re feeling fancy, but don’t overcomplicate it – the steak’s the star here.
Preheat Your Oven to 200°C (180°C Fan)
While the steak is basking in its seasoning, heat up the oven. You’ll want this ready to go for the finishing touch later.
Sear Like You Mean It
Now it’s time to get that crust sorted. Grab your heaviest frying pan or skillet (cast iron if you’ve got one) and place it over a high heat. Let it get scorching hot – we’re talking smoking a little. Add a tablespoon of oil with a high smoke point, like vegetable or sunflower oil.
Once the oil’s shimmering, gently place your Tomahawk steak in the pan. You should hear an immediate sizzle – if you don’t, your pan’s not hot enough. Sear the steak for 3-4 minutes on each side, until it has a beautifully caramelised crust. Don’t forget to stand it up on its fat edge and sear that too, for an extra 1-2 minutes.
Into the Oven
Once your Tomahawk is gloriously seared, pop it onto a wire rack over a baking tray and slide it into the preheated oven. Now, here’s where your preference comes into play:
• For rare: 8-10 minutes
• For medium-rare: 10-12 minutes
• For medium: 14-16 minutes.
Remember, this is a thick cut of meat, so using a meat thermometer is your best bet. Aim for 52°C-54°C for rare, 57°C-60°C for medium-rare, and 63°C-66°C for medium.
Rest and Recover
Now, this is crucial: when your steak is done to your liking, take it out of the oven and let it rest for at least 10 minutes. This is when the magic happens – all those lovely juices will redistribute, making the steak even juicier. Cover it loosely with foil while you wait, but resist the temptation to dive in right away!
Slice and Serve
It’s finally time. Carve your Tomahawk by cutting along the bone and slicing the meat against the grain into thick, juicy slices. This is a steak for sharing (or not, I won’t judge), so plate it up family-style with a few simple sides.
Suggested Sides:
Tip.
Got some leftover juices in the pan? Don’t waste them! Deglaze your frying pan with a splash of red wine or beef stock, simmer it down, and pour it over your steak. Pure, flavour-packed indulgence.
There you have it – a 35 oz Tomahawk steak cooked to perfection.