The TOMAHAWK! for 2 people or 4-6 as an appetizer

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

What exactly is it?

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

How many people does it feed?

As a main dish, 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, guests just have to help themselves and enjoy!

Break the rules and top it with a foie gras sauce!

How do you cook it?

Be careful, the cooking method is opposite to that of a traditional steak! Since the Tomahawk is thicker, we'll cook it first and grill 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 return it to the grill. Cook for 1 minute on each side to sear it well;
8. Serve the meat, letting the butter melt 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;
2. Preheat the oven to 350 °F;
3. Heat 2 tablespoons of oil in a pan over high heat. When the oil starts to smoke, place the piece of meat and sear for 1 minute.
4. Lower the heat to medium-high and cook for another 5 minutes without touching the meat;
5. Flip the steak and cook for 3 minutes;
6. Transfer the meat to a baking sheet and put in the oven. 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;
7. 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, mix with a spoon.
8. Once baking is complete, remove from 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.
9. Remove the Tomahawk and place on a plate. Cover with aluminum foil and let rest for 10 minutes;
10. Serve! You can garnish with chives and fleur de sel.