27/07/2024
A cut that needs no introduction…..this is a Chagyu Beef tomahawk and it was definitely a cut above the rest.
Rub lightly with a quality olive oil, simply season with only a good Himalayan salt and ground Tellicherry black pepper, sear in cast iron for 2 - 3 mins a side then it’s into a pre-heated oven for 15mins at 200.
Out it comes again and add some crushed cloves of garlic and a small chunk of good quality salted butter.
Once that melts in the pan baste a little over the tomahawk and it’s back into the oven for 10mins.
Pop it on warm plate, cover it with foil and rest for a further 10mins. I can’t stress how important it is to let this rest, 10mins is probably the minimum required.
Carve it in line with the bone, carve it all even if you’re likely to have some leftovers. Spoon over the butter and garlic……Enjoy!
Leftovers….return any carved leftovers into the pan and combine with the remaining juices, cover and leave at room temperature if you’re eating cold the next day……you’ll thank me later!
For the low carb option serve with some steamed green veg smothered in butter and add a little grated mature cheddar, a couple of fried eggs on the side also hits the spot or a simple salad and make the star of that show some sun dried tomatoes, they really complement this cut beautifully.
Oh……let’s not forget the wine! Try it with a good Spanish Ribera, just perfect.
