Free Shipping When You Spend £60
35 oz Short Bone Tomahawk Steak
£15.00
Malpas Farm Shop Short Bone Tomahawk Steak
The Malpas Farm Shop Short Bone Tomahawk Steak is our most popular product, with thousands sold in the last 12 months. This impressive, full-flavoured cut is perfect for those who appreciate the finest quality beef. With its signature short bone and generous marbling, this steak delivers exceptional tenderness and a deep, rich taste. Expertly prepared by our skilled butchers, each Short Bone Tomahawk Steak showcases the natural character of our premium beef, ensuring a dining experience that is both indulgent and memorable.
We use the estimated weights method. This steak may vary in weight between 32oz & 38oz.
Please note: All product images are provided for illustrative purposes only. As each animal is unique, there will naturally be variations in the colour, texture, marbling, bone structure, fat cover, and overall appearance of our meat products. This diversity in characteristics—ranging from the depth of colour in the muscle to the distribution and thickness of fat—is an authentic feature of meat products. Our experienced butchers carefully select and prepare every cut to ensure it meets our rigorous standards for quality, tenderness, and flavour, while embracing the natural variances that make each piece truly one-of-a-kind.
QUANTITY
Cooking Instructions & Important Information
Fat Content and Connective Tissue:
A Tomahawk steak is renowned for its marbling, which refers to the fat interspersed within the meat. This marbling enhances the flavour and tenderness, making the steak exceptionally juicy and rich. The fat content also helps in keeping the meat moist during cooking. However, it’s important to note that the Tomahawk steak also has some connective tissue. You should expect up to around 20% fat throughout this cut.
Perfectly Cooked 35-Ounce Tomahawk Steak: A Step-by-Step Guide
A tomahawk steak is a showstopper cut, rich in marbling and flavour. Cooking it correctly ensures that the fat and connective tissue render properly, delivering a tender, juicy, and flavourful steak.
Preparation
1. Bring to Room Temperature
• Remove the steak from the fridge at least 1.5 to 2 hours before cooking.
• This ensures even cooking and helps the fat begin to soften.
2. Season Generously
• Coat the steak with a generous layer of coarse sea salt and freshly cracked black pepper.
• Optional: Add a light dusting of garlic powder or smoked paprika for extra depth.
3. Preheat the Oven & Prepare a Wire Rack
• Set the oven to 120°C (250°F).
• Place the steak on a wire rack over a baking tray—this allows air circulation for even cooking.
Reverse Sear Method (Best for Rendering Fat Properly)
This method allows the fat and connective tissue to break down gradually, creating a juicy, perfectly cooked steak with a crisp, caramelised crust.
Step 1: Slow Cook in the Oven
• Place the steak in the preheated oven.
• Cook low and slow until the internal temperature reaches:
• 45-48°C (113-118°F) for rare
• 50-52°C (122-126°F) for medium-rare
• 54-57°C (129-134°F) for medium
• This usually takes 45-60 minutes, depending on the thickness of the steak.
Step 2: Rest Before Searing
• Remove the steak and let it rest for 10-15 minutes.
• Resting prevents juices from escaping during searing.
Step 3: Searing for the Perfect Crust
• Heat a cast-iron pan or heavy skillet over high heat.
• Add a mix of butter and beef tallow for extra flavour.
• Sear the steak for 1-2 minutes per side, spooning hot butter over the top.
• Sear the fat cap and edges to ensure even rendering.
Final Rest & Serving
• Rest the steak for another 10 minutes before slicing.
• Slice against the grain for maximum tenderness.
• Serve with a sprinkle of finishing salt and optional compound butter.
Reviews
Got this today as birthday present from my son cooked it as per instructions on your site and it was stunning. Great flavour and perfectly medium rare.
Quick delivery, amazing packing and super piece of meat !! Kudos