Collection: Tomahawk

What could be better than this FAMOUS tomahawk to be the king of the BBQ with friends. It's the star of the hour...

What exactly is it?

The tomahawk is actually a bone-in ribeye (rib). This is what differentiates it from cowboy cuts (ribeye with bone cut) and Delmonico (boneless ribeye).

How many people does it feed?

As a main course, it feeds 2 BIG eaters or 4 people when served with sides.

Serve it as an appetizer! For everyone to enjoy the best quality meat on the market, serve it on a wooden board sliced into strips, and guests just have to help themselves and enjoy!

Go wild and drizzle it with a foie gras sauce!

How do you cook it?

Be careful, the cooking method is the opposite of a traditional steak! Since the Tomahawk is thicker, we're going to cook it first and sear it at the end.

On the BBQ

1. Rub both sides of the piece with a good rub (steak seasoning) and let marinate for 1 hour at room temperature;
2. Preheat the barbecue to medium-high heat (350°F). Oil the grill;
3. Brush the meat with oil, place on the grill and close the lid. Cook for 18 minutes OR until a thermometer, placed in the center of the meat, indicates 48 °C (118 °F) for rare, 125 °F for medium-rare or 135 °F for medium;
4. Flip the meat halfway through cooking;
5. Remove the Tomahawk and place on a plate. Cover with aluminum foil and let rest for 10 minutes;
6. Set the barbecue to high heat;
7. Drain the meat and put it back on the grill. Cook for 1 minute on each side to mark it well;
8. Serve the meat with butter melting on top. You can garnish with chives and fleur de sel.

In the kitchen

1. Rub both sides of the piece with a good rub (steak seasoning) and let marinate for 1 hour at room temperature. Optional: wrap the bone in damp paper towel then aluminum for a more aesthetic effect when serving;
   
   
2. Preheat the oven to 350 °F. Heat 2 tbsp of oil in a pan over high heat. When the oil starts to smoke, place the piece of meat and sear for 1 minute. Reduce heat to medium-high and cook for another 5 minutes without touching the meat;
   
   
3. Flip the steak and cook for 3 minutes;
   
   
4. Transfer the meat to a baking sheet and put it in the oven.
   
   
5. Cook for about 8 minutes OR until a thermometer, placed in the center of the meat, indicates 48 °C (118 °F) for rare, 125 °F for medium-rare or 135 °F for medium;
   
6. While the meat is cooking in the oven, put a LARGE knob of butter in the pan and melt over medium heat. You can add sprigs of thyme or rosemary to the butter, stir with a spoon;
   
   
7. Once the oven cooking is finished, take it out of the oven and place the meat in the pan with the butter. Using a spoon, baste the meat with butter for 1 minute on each side;
   
   
8. Remove the Tomahawk and place it on a plate. Cover with aluminum foil and let rest for 10 minutes;
9. Serve! You can garnish with chives and fleur de sel.