Tomahawk Steak

The tomahawk is scotch fillet at its most dramatic — a thick-cut, richly marbled steak left on a long, French-trimmed rib bone that makes it look every bit as impressive as it tastes. It’s the cut people photograph before they eat, and for good reason: there’s nothing quite like carrying a tomahawk to the table on a board, bone standing tall, to turn an ordinary dinner into an occasion.

How to cook it

Because it’s cut so thick, a tomahawk needs a different approach to a standard steak — get a hard sear on both sides over high heat to build a proper crust, then move it to indirect heat on the barbecue (lid down) or into a low oven to finish cooking through without burning the outside. A meat thermometer is genuinely worth using here given the thickness; pull it around the 50-55°C mark for medium-rare, since it’ll keep climbing a few degrees as it rests. Because there’s so much meat to it, give it a longer rest than usual — ten to fifteen minutes tented under foil — before you even think about carving.

This is a steak built for sharing, easily enough for two hungry people or a taste for a small group alongside sides. The bone adds flavour as it cooks and doubles as a handle when you’re carving at the table, which makes it as much a centrepiece as it is a meal. It’s a good one to order ahead of a special occasion or a weekend when you want to properly show off on the barbecue.

Whether it’s a birthday, a weekend with friends, or just an excuse to cook something a bit special, our tomahawk is cut fresh in-house and trimmed the proper way — bone left long, for the presentation as much as the flavour.