{"product_id":"wexford-valley-tomahawk-steak-1","title":"Wexford Valley Tomahawk Steak","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe king of steak. The full length of the bone has been left on to enhance the taste of this flavourful cut. This leaves you with an incredibly impressive and elegant-looking piece of meat and makes it the perfect choice for wowing guests.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe farmers of Wexford Valley continue the beef rearing traditions of this region, breeding the finest select breeds in luscious grasslands. The herds' stress-free lifestyle makes this beef extra tender and the taste is consistently superb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e** Please note, this product is shipped fresh \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eRECIPE\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSharing Tomahawk Steaks \u0026amp; Pink Peppercorn Garlic Butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBy Artust BBQ\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere is nothing that says 'love' more than a perfectly grilled tomahawk steak, drizzled with melted pink peppercorn garlic butter. These full-length bone Wexford Valley tomahawk steaks are a real showpiece, perfect to impress any guest. This Irish grass-fed beef is not just full of flavour, but is also extra tender too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are using the BBQ for this recipe, but you can just as easily do this in the oven and on the hob if you'd prefer. But we feel that the sear from the coals and flames on the BBQ create a flavour that is hard to beat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e2x Tom Hixson Wexford Valley Tomahawk Steaks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1xBlock of unsalted butter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e10gxPink Peppercorns\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e1xLemon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e4xCloves garlic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSalt flakes for seasoning\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eEquipment:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBarbecue. Can be charcoal, gas or pellet and ideally needs a lid. This recipe will work on any barbecue large enough to fit the tomahawk steaks onto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMethod:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePink Peppercorn Garlic Butter:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend you make the pink peppercorn garlic butter in advance, so it's ready to just slice and add to these delicious steaks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTake the butter out of the fridge, and allow it to come to room temperature for 2 hours. When the butter has warmed, use a fork to carefully mash the butter flat on a plate so it's easy to mix in the ingredients. If you are struggling, either warm the butter for 15 seconds in a microwave, or on the BBQ if you already have it lit.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOnce mashed down onto the plate, mince up 4 cloves of garlic and add to the butter.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eNext, pour in the pink peppercorns, and finish by zesting half a lemon onto the butter. Using the fork, carefully mix in all the ingredients, until fully combined. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThen, scrape up all of the butter and lay out onto a sheet of cling film, shaping into as a sausage shape.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRolling up the cling film tightly round the butter, spin the ends until the butter shapes to a 1-1\/2-inch-wide sausage.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePlace this into the freezer for 30 mins to firm back up.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTomahawk Steaks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e(See below info for Barbeque preparation)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor cooking the tomahawks, we are going for the 'reverse sear' method. This means a lower heat cook to start to get a nice even cook all the way through the steak, then a high heat sear at the end to build that beautiful crust. So, set your BBQ up for an indirect cook, meaning there is no direct heat under the steaks to start with. This could be spreading the charcoal on one side of the BBQ and placing the steak on the other, with no coals underneath. Or simply lighting 1 or 2 of your gas burners in your BBQ and placing the steaks above an unlit one. You are aiming for cooking a temperature inside the BBQ of around 140-160°C  for this indirect part of the cook. Remove the steaks from the fridge around 1hr before you plan to start cooking, and leave out at a cool room temperature. You can use this time to go and get your BBQ prepped or to make the garlic butter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRemove the tomahawk steaks from the packaging and pat dry with a paper towel.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe steaks should need no trimming but you may score the fat if you wish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOnce scored, liberally season the each of the steaks with the salt flakes. (Don't forget to rub the salt into the fat too).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePlace the steaks onto the BBQ away from the heat source as mentioned above.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eEveryone has their own favourite 'done-ness' for steak, but you want to remove the steak at least 10-15°C under your desired finishing temperature.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs a rough guide the finishing temperatures are: \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eRare=56°C , Medium Rare=63°C, Medium=71°C  and Well Done=77°C. Remember to pull your steak off the heat around 10-15°C below these temperatures.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you have a temperature device for measuring internal meat temperatures, insert this right down into the middle of the steaks and monitor until you reach your desired temperature. This should take anywhere from 45 minutes to an hour. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eCheck the steaks around half way through and give them a flip to allow them to cook evenly.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eOnce the temperature has been reached, remove the steaks from the BBQ whilst you really crank up the heat. You really can go as hot as you like as the next stage of the cook will only be for a few minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen the BBQ is extremely hot, get a timer ready and set the steaks onto the grill. You are looking to cook them for around 90 seconds each side, so 3 minutes total. Most importantly, use your best judgement to ensure the steak doesn’t burn on the hight heat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen you pull the steaks off, get ready with a 1cm thick slice of the pink peppercorn garlic butter, add  on top so it starts to melt over the steak whilst they rest. Ideally if you can, look to rest the steaks for around 10 minutes, so that the meat can relax and allow the juices to redistribute throughout the steak.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe served our tomahawk steaks with grilled asparagus and vine tomatoes and some deliciously creamy dauphinoise potatoes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"vendor-unknown","offers":[{"title":"0.8kg","offer_id":45245134405943,"sku":"1031 1940 C","price":23.95,"currency_code":"GBP","in_stock":true},{"title":"0.9kg","offer_id":45245134471479,"sku":"1031 1940 C","price":26.95,"currency_code":"GBP","in_stock":true},{"title":"1.00kg","offer_id":62937041109379,"sku":"1031 1940 C","price":29.95,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":62937113756035,"sku":"1031 1940 C","price":33.95,"currency_code":"GBP","in_stock":true},{"title":"1.3kg","offer_id":62937119392131,"sku":"1031 1940 C","price":35.95,"currency_code":"GBP","in_stock":true},{"title":"1.4kg","offer_id":62937144361347,"sku":"1031 1940 C","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0721\/7066\/8343\/products\/QgdiQKsdUoZrCueEo9avYbMY7LV8ocr5Dg2qaNMn.jpg?v=1683021334","url":"https:\/\/tomhixson.co.uk\/products\/wexford-valley-tomahawk-steak-1","provider":"Tom Hixson of Smithfield ","version":"1.0","type":"link"}