Cooking Tomahawk Steak Like a Pro

Cut from the ribeye, typically between the sixth and twelfth ribs, the Tomahawk steak is named for its shape, where the bone acts as a kind of handle and resembles an Indian axe. The bone is left in to protect the meat and add to the flavour. It also helps produce an even, perfect cook for this thicker cut.

At Matangi, we sell two versions of the Ribeye Steak: the Frenched Tomahawk steak and the cap-on Cowboy steak. In this article, we will focus on the Tomahawk. 

While most keen home cooks can boast a good result when they throw a steak down on the grill or pan, the Tomahawk requires a slightly different approach for the best results. Today, we are going to explore how you can cook a Tomahawk steak like a pro. This is a fantastic cut for entertaining and done just right; it can be a real showstopper on the plate.

If you are looking for a Tomahawk steak NZ-wide, you must shop online at Matangi. Read on as we lay out the steps you can take to get your hands on our award-winning beef and some tips to ensure that you are cooking your Tomahawk steak like a pro. 

Buying a Tomahawk Steak in NZ

Approaching your steak like a professional starts at the purchase point. When you are investing in beef cuts that are a little larger or cuts that have the bone in, selecting quality is even more important. To be assured that your end result will impress on the plate and the palate, you want to source a steak that is 100% grass-fed. You should also look for a supplier that ages the beef for the perfect length of time—21 days.

Award-Winning Tomahawk Steak

Matangi Tomahawk Steak has the distinction of having won the Outstanding NZ Food Producer 2022 Gold medal. This was awarded due to the exceptional marbling, rich flavours, and delectable levels of juiciness! Matangi Angus Beef is delivered straight to your door New Zealand-wide. Choose a Frenched Tomahawk from our selection online here and start planning a fabulous meal now.

Cooking Your Tomahawk Steak to Restaurant Standard

Most NZ home cooks will understand the importance of bringing the meat to room temperature and drying and salting it before it hits the grill, but they may not be aware of a less common method of cooking: reverse searing. 

Reverse Searing

Reverse searing is the ideal way to cook your Ribeye steak. Whether you have opted for the Frenched Tomahawk, which weighs around 700-800 grams, for outstanding presentation and a leaner option, or you have decided to serve the larger cap-on Cowboy steak (approx. 1-1.25kg), you can be sure of an exceptional outcome if you follow best practices for reverse searing.

 

The Method

To start the process, remove your Tomahawk steak from the chiller at least an hour before cooking. Once it comes back to room temperature, pat it down with a paper towel to remove any moisture that has emerged, and salt it generously—use the best salt you can afford. 

Preheat your oven or hooded BBQ to 120 degrees Celsius. Add your beef and let it cook for 40 minutes. Ideally, you should use a meat thermometer. You want the steak to reach 46 degrees before you remove it and rest it for 10 minutes.

While the steak is resting, heat a heavy skillet or your grill with a glug of good oil until very hot—it should be smoking. Take the rested Tomahawk steak and sear it on both sides for 1-2 minutes, only turning once. If you are using a thermometer, you are looking for a finishing temperature of 54 degrees for a medium-rare result.

Rest the beef for 1-2 more minutes, then plate it up. If you want to speed things up, skip the first 10-minute rest and sear it in the pan or on the grill straight out of the initial cooking period.

 

Choose Matangi Tomahawk Steak 

At Matangi, there is never any question of compromise when it comes to quality. Our beef is bred with the purpose of producing a tender product that is high in intramuscular fats (marbling). All our Angus cattle are grown for a minimum of 24 months and are free to roam with the same mates for the whole of their lives.  

We farm across two stunning properties, where the soil is properly taken care of to align with our sustainability ethos, we have an extensive native planting programme in place, and the water provided to our herd is always fresh from our on-farm springs.

Our Delivery 

Situated on the Tuki Tuki catchment in the fertile Hawkes Bay, our mission has always been to deliver the highest quality grass-fed Angus Beef to discerning New Zealand clients. That means our Tomahawk Steak NZ offering comes directly to you from the land, where we raise healthy animals, adopting a regenerative approach that ensures our soil remains rich in nutrients. 

Our butchery team is highly trained in their craft, and all our beef is hung on the bone for 21 days to deliver the most intense and complex flavours to your plate.

Follow our instructions here and enjoy a delectable, juicy Tomahawk steak as a weeknight treat, or serve your guests something special that will linger on their taste buds long after they have left the table.

Shop our Tomahawk Steak NZ range here.