The Tomahawk: The Ultimate Carnivore’s Holy Grail

Thick-cut, deeply marbled, and left on the bone for maximum depth of flavour, this is pure theatre on a plate. As the intramuscular fat renders over high heat, it bastes the ribeye from within, yielding a buttery, melt-in-the-mouth texture crowned with an intensely savoury, flame-kissed crust.

• Portion Guide: Generously serves two—unless you’re feeling truly unstoppable.

Chef’s Cooking Tips

• The Setup: Salt generously with coarse sea salt at least an hour before cooking (or uncovered in the fridge overnight) to draw out moisture for a blistered, golden crust. Bring it fully to room temperature before applying heat.

• The Technique (Reverse Sear): Because of its impressive thickness, cook it gently in an oven or indirect barbecue zone at 110°C until the internal core hits 48°C (for medium-rare).

• The Finish: Finish over screaming-hot coals or in a smoking cast-iron skillet, basting continuously with foaming butter, smashed garlic cloves, and bruised rosemary sprigs for 60 to 90 seconds per side.

• The Rest: Rest for a full 10 minutes on a warm board so the juices redistribute back into the meat rather than across your cutting board.

Serving Suggestions

Carve the ribeye off the bone against the grain into thick, succulent slices, then scatter flaky sea salt over the exposed rosy center. Serve alongside beef-dripping roasted potatoes, charred asparagus, and a sharp, herbaceous chimichurri or rich green peppercorn sauce to cut through the decadence. Don't let the bone go to waste, either—chewing the caramelized edges clean is half the experience.