N.Z. Grass-fed Tomahawk (±1.2 kg)

Here is how we prepare our steaks:

• Bloom The Meat: As this item is frozen, please allow 24 hours to thaw in the refrigerator. To get the best flavour from meat, cook it at room temperature. Remove the meat from its packaging and leave it to bloom for at least 10 minutes before cooking.
• The Reverse Sear: Because this cut is so thick, we recommend a low-temperature roast first, followed by a high-heat sear. This ensures a perfectly even pink centre from edge to edge.
• Protect the Bone: Wrap the exposed bone in foil during cooking to keep it from charring. This maintains that clean, dramatic “handle” that makes the Tomahawk famous.
• Communal Carving: To serve, slice the entire ribeye away from the bone, then carve the meat into thick 1-inch strips. Place the bone back on the platter and fan the slices around it for a stunning table presentation.