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The king of steak! This delicious individual Tomahawk steak is the perfect choice to impress your guests. Full of flavour and splendour.
This Ex-Dairy beef has a longer than normal maturation process (four years) this allows for a distinctive depth of flavour to develop. It has exceptional levels of marbling and it is dry-aged to enrich the incredible flavour profile even further.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
The ultimate steak. The world renowned Aberdeen Angus breed delivering a fantastic taste profile every time. The French-trimmed rib bone is left on, which creates an abundance of flavour when the meat is cooked.
By using key ingredients extra virgin Irish oriel sea salt and Irish sea moss and by keeping the beef enclosed in a salt moss cave under specific ageing conditions, a steak like no other has been created.
A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.
More Information on Tomahawk Steak
While it can sometimes be difficult to find a bone-in beef cut on the market today, Tom Hixson of Smithfield is proud to offer a wide range of tomahawk steaks sourced from the finest producers. Our selection of Tomahawk steaks comes from both grain and grass-fed herds, offering a selection of cuts to choose from.
If you’re looking to impress guests, try our top-of-the-range Salt Moss Dry Aged Tomahawk Steak. Sometimes referred to as the ‘king’ of steak, this fantastic cut offers a depth of flavour that is unmatched with many other beef cuts. The bone left in means this makes a great party centrepiece.
For something smaller, perhaps if you are cooking for one, try our Wexford Valley Mini Tomahawk Steak. This smaller cut offers the same impressive look as many of our other bone-in steaks, just on a smaller scale. The incredible marbling on this steak results in a tender mouthfeel and buttery flavour that pairs beautifully with buttery potatoes and grilled or sautéed vegetables.
If you’re wanting to order delicious beef in bulk, order online from Tom Hixson. We work with many award-winning producers to ensure our customers can get everything they need from our wholesale butchers.
How Do You Cook a Tomahawk Steak?
Tomahawk steak can be cooked in a number of ways, the most popular being grilling on the BBQ, or frying in a pan on the stovetop. For both of these methods, you’ll first need to prepare your steak by bringing the cut to room temperature, and patting dry with a paper towel before seasoning with salt and pepper.
If you are cooking your steak on the BBQ, cook on direct heat for around 5 minutes per side (this may vary depending on the size of your steak). Once your steak has developed light grill marks, move to indirect heat and cook for a further 15 minutes, or until the steak is done to your liking. You could use a meat thermometer to measure the internal temperature of your steak.
If you’re cooking your steak in the oven try the reverse searing method to help bring out the meat’s incredible flavours. Cook your steak slowly in the oven at 110°C for around one hour. Once the time is up, take your meat out of the oven whilst you heat oil or butter in a hot pan. Cook your steak in the hot pan on both sides until a delicious crust forms on the steak. Take out and leave to rest for a few minutes before slicing, serving, and enjoying!
What is a Tomahawk Steak?
Tomahawk steak, also known as bone-in ribeye, is a cut of beef known for its impressive shape and size. The bone left in the meat runs down the centre, which helps to enhance the meat's flavour during the cooking process. This beef cut became popular in Texas, but its impressive size and axe-like shape has meant the steak is now popular across the globe. You will usually see tomahawk steaks served in fine-dining restaurants and as impressive dinner party centrepieces.
What Cut is a Tomahawk Steak?
A tomahawk steak is cut from the fore rib with the bone left on. The bone releases its flavours during cooking for added flavour. This, combined with the intermuscular fat content, results in a superb tasting steak. The tomahawk is usually shared due to its size and weight.
What Should You Serve With a Tomahawk Steak?
If you’re serving your steak as part of a midweek meal, try pairing it with golden hasselback potatoes, lightly brushed with a salty garlic butter. For a healthier option, serve your steak with a simple salad made from seasonal vegetables like baby plum tomatoes, cucumber, rocket, and thinly sliced red onion.
For your next summer BBQ, we’d suggest serving your steak with lightly charred corn on the cob, sautéed green beans, or grilled vegetable skewers with peppers, onion, and tomatoes.