The Tomahawk Steak

This dramatic-looking steak is cut from the centre of the forerib, and the rib is left attached (producing the shape that earned it the name ‘Tomahawk’, a native American axe). Because it’s a bone-in steak with quite a large amount of inter-muscular fat, it gains loads of flavour during cooking – the rib bone and melting fat infuse the meat with great taste and texture.

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Allow the meat to come to room temperature before cooking. Because the Tomahawk Steak is so large, it can be awkward to fit it in a frying pan. If you do have a large enough pan, you can pan-fry the steak if wished. Alternatively, use the pan to sear the steak in a little oil until browned all over, then transfer it to a hot oven (200°C/Gas Mark 6) for 15 minutes. Tomahawk Steaks are also great to grill on a barbecue, but do be sure to cook through properly – if in doubt, use a meat thermometer.