Tomahawk Steak

Our Tomahawk steak is a dramatic, show-stopping cut, expertly prepared by our butchery team at Blackwell & Co. Cut thick on the bone, this steak delivers outstanding flavour, tenderness and an unmistakable sense of occasion.

Perfect for sharing or as the centrepiece of a special meal, the Tomahawk is made for slow cooking, resting well, and slicing at the table.

About this cut

The Tomahawk is taken from the rib, left long on the bone for maximum flavour and impact. Rich, well-marbled and indulgent, it’s a favourite for weekend dining, celebrations, and confident home cooks looking to impress.

Perfect for

Friday or Saturday night dinners

Sharing steaks

Statement dining at home

Collection

This is a pre-order item.
Orders must be placed by Thursday at 12pm for collection on Friday or Saturday.
You’ll receive an email once your Tomahawk steak is ready to collect from the deli.

Cooking Notes – Tomahawk Steak

Remove from the fridge at least 45 minutes before cooking to allow the steak to reach room temperature.

Season generously with salt. Sear the Tomahawk in a very hot pan (or on a BBQ if preferred) until deeply caramelised on both sides. Transfer to the oven at 190°C (170°C fan) to finish cooking.

As a guide, cook for 20–25 minutes for medium rare, depending on thickness. Once cooked, remove from the oven, cover loosely with foil and rest for 10–15 minutes — resting is essential for a juicy result.

Slice off the bone, cut into thick pieces and serve at the table for maximum impact.