Cut from the 6th to 12th rib, the tomahawk steak is around 2 inches thick and comprises the ribeye, cap and smaller but no less tasty muscles on a long, meaty rib bone. Try reverse searing your tomahawk today – cook it indirectly (in an oven, or away from the burner of a bbq) at around 120 degrees celsius until the internal temperature reaches about 50 degrees celsius (for medium-rare). Turn up the heat and sear it hot and fast for about one minute on each side. You’ll have a perfect medium-rare steak that is crisp on the outside – golden! No Added Hormones. Antibiotic Free. Cooking methods: grilling, roasts, low-slow smoking Product Weight: 1.4kg – 1.6kg Product Of Australia ������Click here to learn how to cook this: Tomahawk Steak
