$58.00/kgGST-free
Size
approx 1.1-2kgA tomahawk is a ribeye with the whole rib bone left long and frenched clean, so it comes out looking like an axe. It is theatre, and it is meant to be — but the reason it works is that the ribeye underneath is the best-eating steak on the animal.
Marble score 2/3 gives you enough intramuscular fat to keep it rich and juicy without tipping into the heaviness that stops people finishing a big steak. And a tomahawk is a big steak — dinner for two or three, or one very serious appetite.
The bone is not just for looks. It shields that side of the meat from direct heat, so the steak cooks more gently and evenly than a boneless cut of the same thickness.
Why Choose the Tomahawk?
How To Cook It:
Cooking Note:
Use a thermometer. A steak this thick cannot be judged by eye or by time, and getting a two-kilo tomahawk wrong is an expensive mistake. 50°C at the centre before searing gives medium rare after the rest.
Resting:
Rest it for at least 10-15 minutes before carving. Carve the meat off the bone in one piece, then slice across the grain.
Storage:
Keep frozen at -18°C. Thaw in the refrigerator for 24-36 hours — this is a thick cut and it needs the time. Do not refreeze.
One steak, one table, everybody watching. Order now.
战斧牛排就是保留整根长肋骨、并把骨头刮干净的肋眼，端出来形如一把斧头。它当然有表演成分，也本来就该有——但它之所以成立，是因为骨头底下那块肋眼，本来就是整头牛最好吃的部位。
M2/3的油花，足以让它丰腴多汁，又不会腻到让人吃不完一块大牛排。而战斧确实是大牛排——够两三个人吃，或者一个非常认真的胃口。
那根骨头也不只是好看。它替那一侧的肉挡住了直火，所以战斧会比同样厚度的去骨牛排熟得更温和、更均匀。
为什么选择战斧？
怎么煎：
烹调提醒：
请用温度计。这么厚的牛排没办法靠肉眼或计时判断，而把一块两公斤的战斧煎坏，是很贵的失误。上色前中心达50°C，静置后就是五分熟。
静置：
切之前至少静置10-15分钟。先整块把肉从骨上卸下，再逆纹切片。
保存方式：
-18°C冷冻保存。请冷藏解冻24-36小时——这块很厚，需要这个时间。请勿再次冷冻。
一块牛排，一张桌子，所有人都在看。立即订购。