Tomahawk / cowboy steak Black Angus USA
Tomahawk from USA Prime Black Angus has a slightly shorter bone than the average tomahawk...
What is a Tomahawk steak?
Tomahawk gets its name from the long piece of bone that sticks out (A Tomahawk is actually an Indian battle axe). An impressive piece of meat for the real carnivore. It is, as it were, a rib eye with a handle (a bone of at least 12 cm). After the bone has been stripped of fat and meat (frenched), a pure piece of super-flavorful meat remains. The meat is at least two centimeters thick and the nice thing is: these pieces of meat are there to share. There is always someone at the table who wants to pick the bone. What a treat to prepare such a whopper of a piece of meat on the BBQ. Annoying? Not really. What you need is patience and a good core thermometer!
Grain Fed USA Black Angus
This Tomahawk Steak comes from grain fed USA Black Angus beef, one of the most tasty meat breeds in the world. The cows graze on extensive meadows in America and have been fattened with natural grain for the last 100 days. This ensures that the meat is nice and fatty and well veined. A sturdy Tomahawk from USA Black Angus is the Hummer among meat types for carnivores.
Tomahawk is a robust steak that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Tomahawk (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for proper cooking, and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is evenly browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the fat.
Time: Use the times below for your own schedule; these are approximate.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
Rare 52°C, Medium rare 54°C
Medium 57°C
Well done 62°C
Estimated total cooking time: 45 minutes
Reversed Sear Tomahawk (cook & sear)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the core temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Grill or bake the meat until it is evenly browned and crispy until the desired internal temperature is reached.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Estimated total cooking time: 1 hour.
Tomahawk Preparation Sous Vide
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and re-vacuum them if desired, but normally the packaging can go straight into the warm water bath).
Time, set the sous vide stick according to the time schedule below. If the meat is frozen, add 1 hour to the time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch; the temperature will not rise further through grilling or torching.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or rub of your choice.
Sous Vide Stick Settings for Tomahawk
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 944.68 |
| Energie (kcal) | 226.00 |
| Vet (g) | 15.80 |
| Verzadigd vet (g) | 7.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
Tomahawk / cowboy steak Black Angus USA
Tomahawk / Cowboy steak from North American Black Angus PRIME.
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
Tomahawk from USA Prime Black Angus has a slightly shorter bone than the average tomahawk...
What is a Tomahawk steak?
Tomahawk gets its name from the long piece of bone that sticks out (A Tomahawk is actually an Indian battle axe). An impressive piece of meat for the real carnivore. It is, as it were, a rib eye with a handle (a bone of at least 12 cm). After the bone has been stripped of fat and meat (frenched), a pure piece of super-flavorful meat remains. The meat is at least two centimeters thick and the nice thing is: these pieces of meat are there to share. There is always someone at the table who wants to pick the bone. What a treat to prepare such a whopper of a piece of meat on the BBQ. Annoying? Not really. What you need is patience and a good core thermometer!
Grain Fed USA Black Angus
This Tomahawk Steak comes from grain fed USA Black Angus beef, one of the most tasty meat breeds in the world. The cows graze on extensive meadows in America and have been fattened with natural grain for the last 100 days. This ensures that the meat is nice and fatty and well veined. A sturdy Tomahawk from USA Black Angus is the Hummer among meat types for carnivores.
Tomahawk is a robust steak that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Tomahawk (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for proper cooking, and heat the pan or grill to maximum heat.
Sear or grill the meat on all sides in a large pan with butter or on the grill until it is evenly browned and the fat edge is nice and crispy.
Move the meat to the preheated oven, place the seared steak in an oven dish and add the fat.
Time: Use the times below for your own schedule; these are approximate.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
Rare 52°C, Medium rare 54°C
Medium 57°C
Well done 62°C
Estimated total cooking time: 45 minutes
Reversed Sear Tomahawk (cook & sear)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the core temperatures below minus 2 degrees. The last 2 degrees will come during the searing.
Grill or bake the meat until it is evenly browned and crispy until the desired internal temperature is reached.
Check the internal temperature of the meat. Use the temperatures from the chart.
Resting: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or rub of your choice.
Core Final Temperatures
-Rare 52°C (beef, veal)
-Medium rare 54°C (beef, veal)
-Medium 57°C (beef, lamb, veal)
-Well done 62°C (lamb)
Estimated total cooking time: 1 hour.
Tomahawk Preparation Sous Vide
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the water bath so that the times below are accurate. Use a sealed vacuum bag (you can season the steaks and re-vacuum them if desired, but normally the packaging can go straight into the warm water bath).
Time, set the sous vide stick according to the time schedule below. If the meat is frozen, add 1 hour to the time.
Grill the steak in a pan or on the BBQ until golden brown. You can also use a torch; the temperature will not rise further through grilling or torching.
Resting: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or rub of your choice.
Sous Vide Stick Settings for Tomahawk
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 944.68 |
| Energie (kcal) | 226.00 |
| Vet (g) | 15.80 |
| Verzadigd vet (g) | 7.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.90 |
| Zout (g) | 0.08 |
