Angus Beef Tomahawk from Australia

• Rich, thick premium tomahawk with a long bone attached. Delivers flavor, tenderness, and juiciness.
• Tomahawk is best-served between medium-rare to medium-well. A meat thermometer is essential in creating a delicious steak.
• Ideal for grilling, pan-searing, and finishing in the oven. Provides a moist, melt-in-your-mouth experience.

Note: The tomahawk is vacuum-packed and chilled. The actual product may be slightly different from the images.

Learn more about Casinetto's Butchery

Australian Angus Beef

Keep the item refrigerated at a temperature range of 0 to 4° C.

Tray

• Let the Tomahawk steak rest at room temperature for 30-60 minutes.
• Preheat grill to medium-high heat or set up a charcoal grill for indirect grilling.
• Season the steak with salt and pepper or desired seasoning.
• Sear the steak on the hot zone of the grill for 2-3 minutes per side.
• Move the steak to the cooler zone (indirect heat) and continue cooking for 10-15 minutes per side.
• You can also check the internal temperature with a meat thermometer for desired doneness (130-135°F or 55-57°C for medium-rare).
• Rest the steak for 10-15 minutes.
• Slice the steak away from the bone and then slice it against the grain.

Note: Adjust cooking times based on steak thickness and desired doneness. Use a meat thermometer for accuracy.