American · Main
Reverse-Seared Tomahawk
The showstopper. A long-boned tomahawk cooked slowly to perfect pink, then seared hard for the crust. Worth every minute.
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The exact cuts from our counter, delivered fresh across Essex.
A tomahawk is too thick for the usual hot-pan approach — by the time the centre warms up, the outside is overdone. Reverse-searing flips the logic: gentle oven first for edge-to-edge pink, then a screaming sear for the crust.
Method
Heat the oven to 120°C (100°C fan). Season the tomahawk aggressively all over with salt and pepper — a cut this thick can take it.
Place on a wire rack over a tray and roast for 45-60 minutes, until the internal temperature reaches 45°C for medium-rare.
Remove and rest for 10 minutes while you heat a heavy pan over the highest heat with the oil.
Sear the tomahawk for 60-90 seconds per side until deeply crusted. Add the butter, garlic and rosemary and baste for 30 seconds.
Rest for a further 5 minutes, then carve the meat off the bone and slice thickly against the grain.
Serve on a board with the bone laid alongside — presentation is half the point of a tomahawk.
Pro tips from the block
- A thermometer is essential: with a cut this expensive, guessing is gambling. Probe the centre, away from the bone.
- Dry brine overnight: salt the steak the night before, uncovered in the fridge, for deeper seasoning and a drier surface.
- Sear fast and fierce: the inside is already cooked — the pan is only there for the crust.
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