Chophouse Beef Tomahawk Steak Black Onyx Rangers Valley - 1.6kg

This incredible steak has been reserved only for Sydney’s Chophouse - until now.  

This is the infamous signature steak on Chophouse Sydney's menu - handpicked by Matt Moran. This steak has not been made available to the public. Until now. 

This Tomahawk from Rangers Valley is a showstopper. Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact, and it’s this 30cm bone that makes the cut so awe inspiring. Tomahawk has a rich and buttery flavour with a soft and succulent texture. 

Don't let this 30cm bone scare you. Treat this steak with the same level of care as you would any prized roasting piece. 

 The Preparation

Follow these simple steps:

If your Tomahawk is frozen, refrigerate it for 2-3 days to allow it to slowly defrost.

Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.

Liberally season all sides of the steak with salt just before you cook it.

BBQ - Sear

Using a BBQ is a great way to cook your Tomahawk.

Pre-heat the BBQ to hot. Sear the steak on all sides, including edges. Lower the temperature to medium (if a gas barbecue), close the hood and cook for 15-20 minutes.

If you are working with coal / wood barbecues it is important that you stack your coals on a gradient so you have a more intense heat on one side and gentler heat on the other. This will allow you to have more control over your cooking speed. 

Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after. See below for our reference guide of when to pull it off the grill. Let rest in a warm place covered loosely with foil for 15 minutes. 

Doneness

Whatever you do, don’t risk it by guessing the doneness of your Tomahawk. Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for when they should be pulled off the grill and their final rested temperature.

Serving

Hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and pepper and serve with lashings of chimichurri or the more traditional béarnaise with fries.

Feeds 4 to 5 people.