Sale

Bulk Mince Box

$65.70 $63.54

Feed The Family Box

$159.00

Meat Lover's Box

$198.00

Sale

Side Of Lamb

$155.00 $115.00

Sale

Bulk Diced Steak Box

$77.94 $64.99

BBQ Meat Box

$75.00

Best of Meat At The Mount Box

$144.00

Sale

Ultimate Lamb Bag

$245.00 $240.00

How To Cook Your Tomahawk Steak

Also known as the ‘cowboy steak’, Tomahawk is an extra large cut with a buttery soft piece of rib meat with the bone

making it flavoursome and juicy which has the melt-in-the-mouth effect when cooked right.

This part is taken from the unused part of the ribcage giving it a very meaty cut.

This marvelous cut is truly worth all the time and patience, as its majestic meaty size makes it perfect for sharing and impressive to look at once plated!

It can be intimidating to buy premium quality steaks and not know how to cook it the way restaurants do.

Don't fret as it's as simple as ABC. All you really need is a meat thermometer, cast iron pan or a grill pan and some butter!

Depending on how you want your steaks done, simply use your meat thermometer to measure how rare or well you want it to be.

Remember, Steak is best eaten fresh. You can store leftovers in an airtight container in the fridge for up to 3 days.

Once you purchase from the butcher shop, it is best to cook within two days otherwise freeze steaks upon purchase to ensure quality when the time comes.

Also resting steaks from the fridge into oom temperature for an hour before cooking is just as important as seasoning your steaks well.

INGREDIENTS

2 Tomahawk steaks
Kosher salt
Pepper
Butter
Optional: thyme leaves and garlic

Compound Butter
8 tablespoons salted butter room temperature
2 teaspoon minced garlic
2 teaspoon parsley finely chopped
1 teaspoon rosemary finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce

INSTRUCTIONS

Heat an outdoor grill to highest heat. Preheat oven to 190 degrees celsius.
Generously season tomahawk steaks with salt and pepper all around the back and sides. Sear the steak with butter for 3 to 4 minutes on each side with 1-2 whole thyme stems. Flip the steaks when surface is browned.
Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 52-54 degrees. This will take about 30 minutes. Use a meat thermometer to measure accuracy.
Let it rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak. Slice and serve with your chosen sides.

Compound Butter
In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.