Tomahawk Steak

Tomahawk Steak is one of the most impressive steaks around. It’s a Ribeye on the bone, weighing around 32 ounces and resembles something from the Flinstones.

tomahawk steak and chips close


This steak was given to me by Morgan Meats Butchers in Redruth, as a sample. Sourced from Cornwall, UK it was delicious and extremely tender.


1 Tomahawk Steak about 1kg in weight

3 cloves garlic, crushed

Cornish rock salt

crushed pepper



  1. Leave the steak out of the fridge for half an hour to warm to room temperature. Season both sides with salt and pepper.
  2. Preheat oven to 180°C
  3. Melt a knob of butter in a non stick frying pan, or skillet. Sear the steak on each side for a couple of minutes until nice and brown. Sear the sides of the steak, using the inside neck of the pan if needed.
  4. Add the garlic and place in the oven for approximately 6 minutes rare, 10-12 minutes medium or 22 minutes for well done.
  5. Remove from the oven and wrap the steak in foil and leave to rest for 10 to 15 minutes.
  6. Remove from the foil and slice. You can see how to slice in this video.

Serve with chips, mushrooms and peas.

Thanks to Morgan Meats Redruth and also to Judge Kitchenware for the ovenproof pan.


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