3 Foolproof Ways to Cook a Tomahawk

Whether you’re a chef or a committed foodie, the Tomahawk is a culinary challenge not for the faint hearted. And with good reason. It’s an enormous, premium cut of meat you’ve invested a great deal in and it’s primed for great things.

To ensure you get the best from this awesome cut and don’t crumble under the pressure to perform, we’ve compiled a step-by-step guide with three techniques depending on your individual kitchen set up. 

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Image: WX by Rangers Valley, Wagyu Cross Tomahawk by Red Candy

But firstly, what is a Tomahawk?

Apart from its rapid rise to rock star status in the world of beef, the Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact. It’s this rib bone that gives it its name as it resembles the Native American throwing axe, the tomahawk. And it’s this 30cm bone that makes the cut so awe inspiring.

Tomahawks are BIG… between 1.2-2kg and they’re designed to share between 2-6 people depending on the size. It’s the sheer size and awkwardness of these steaks that can strike fear into the most confident cook.

As for the meat on this glorious cut, it’s a bone-in rib eye, so you can expect large amounts of inter-muscular fat, making it a full flavoured, melt-in-the-mouth experience that not only backs up the Tomahawk’s appearance, but raises the delicious drama filled bar.

So how do you cook this theatrical beast?

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Images: Rangers Valley 1.2kg tomahawk. Courtesy of @meat_maiden 

The Preparation

Regardless of which technique you choose, begin by always following these simple prep 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.
  • Season, season, season. Liberally season all sides of the steak with salt and pepper just before you cook it.

BBQ – Sear

Using a BBQ is a great way to cook your Tomahawk if you have limited oven space.

Pre-heat the BBQ to hot. Sear the steak on all sides, including the thick edge. Lower the temperature to medium, close the hood and cook for 15-20 minutes. 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.


BBQ – Reverse Sear

Another approach using the BBQ is the reverse sear. This technique cooks the steak low and slow to begin and finishes with a sizzling sear.

Turn only one side of your BBQ grill on. Place your Tomahawk on the cold side of the grill, keeping it as far away from the heat as possible. Flip your steak every 5 minutes, flipping end to end and side to side for an even cook.

When the internal temperature is 50oC, pull it off the heat and cover with foil for 15 minutes.

Light the second side of your BBQ grill and set the temperature to HOT. Place the steak over the hot grill turning after 1-2 minutes and sear the other side. Then, hold the fat side over the grill to sear as well. If you haven’t achieved the sear you’d like at this point, you can sear each side again for another 30 seconds. There’s no need to rest again with this method, so pull it off the grill, slice and enjoy!


Sous Vide

If you have access to a water bath, then this is a great way to ensure a tender, evenly cooked steak with an incredible crust.

Heat a sous vide water bath to 53°C. Seal the tomahawk in an individual vacuum-sealed bag and place in the water bath with the lid down. Allow to cook slowly for 1-3 hours.

Remove the tomahawk from the bag and pat dry with paper towel. Heat a large cast iron pan over a super high heat, add vegetable oil and butter and when the butter begins to brown, add the steak. Sear for 30 seconds-1 minute then flip and do the same on the other side. Hold the steak with tongs and sear the fat side and all around the edges until they’re crisp. Rest on a wire rack for 5 minutes, carve and serve.


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.

Rare

Med Rare Medium Med Well Well Done
Pull Temp

50-55oC

55-60oC 60-65oC 65-70 oC

70 oC

Final Temp

60 oC 60-65 oC 65-70 oC 70 oC

75oC+

Serving

It’s all about the drama with a Tomahawk so have fun with it. Carry it to the table, 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.

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Image: Rangers Valley tomahawk. Courtesy of @chefjoshuamason

For more information about Rangers Valley brands, or to learn more about the Rangers Valley story, visit www.rangersvalley.com.au.

Rangers Valley silage harvest – a video tour

It’s that time of year again! We’re harvesting our silage crop for our cattle this month. It takes a hardworking team of professionals with precision driving and expert truck manoeuvres to ensure a seamless and efficient harvest. Last year we captured footage that highlighted the beauty and skilfulness of the process.

Want to know more about our silage? Here are some quick facts:

What is Silage?
Silage is a fermented, high-moisture fodder made from any grass. At Rangers Valley, our crop is corn.

Why do we use it?
Having a large supply of silage on site is essentially our back up plan. We have lots of hungry mouths to feed every day and it’s not an option for us to run out of feed.

It can last a long time (up to 3 years) and can be fed to our cattle without any further processing, unlike grain. And because silage is fermented, it’s more digestible for the cattle and a great source of carbohydrates as well. So, it’s an ideal feed product to have on hand in case of emergencies.

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Why Corn?
Firstly, it grows really well in our climate and produces up to 59 t/ha. The crop also consumes a great deal of nitrogen from the soil as it grows. And as the manure our cattle produce is high in nitrogen, we can use it to fertilize our crop, which is a great way to recycle and forms part of our environmental management program.

How’s it made?
We make it by cutting the whole corn plant at an optimum moisture of between 63-68%. It’s piled into our silage pits, compressed and then covered with plastic sheets to protect it from the weather and keep the oxygen out, preventing spoilage.

How much silage do we produce?
We grow the majority of our silage on farm, and production will vary from year to year, but it can range from 15,000mt to 55,000mt.

For more information about Rangers Valley and our products, visit www.rangersvalley.com.au.

Introducing WX by Rangers Valley

The evolution of Wagyu has arrived.

We’re proud to introduce our new Wagyu cross brand, WX. It’s the same Rangers Valley Wagyu cross that you know and love, but the name and the brand has changed forever.

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WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and unique to a market looking for something rare and exclusive.

It’s a cross breed Wagyu like no other. It’s a deliberate and artful cross breeding – a lineage nexus where one great ancient breed meets another to create a flavour, performance and undeniable quality that’s impossible to define.

With melt in the mouth flavour, texture and that mystifying umami, WX by Rangers Valley brings an eating quality unlike other beef. Known for its intelligent cross breeding, resultant marble score and relentlessly buttery mouthfeel, WX is used by Chefs all over the world with exciting results.

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So why is it so special? We ensure each of our Wagyu cross animals is kept to specifications. Parentage is 100% Wagyu sire with a dam chosen from a range of breeds for her genetic superiority, environmental adaptability and ancestral marbling; rather than breed alone. Our breeding partners work with nature to deliberately and artfully choose from the best available animal resulting in offspring that are hand chosen, unique and highly prized.

WX by Rangers Valley is categorised by marble score with the range including WX, WX5+, WX7+ and the elite WX9, so there’s a marbling score to suit any dish you dare to create. The kitchen is a place of discovery and invention – and this beef will humbly deliver.

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Quick Facts:
• Wagyu cross
• 360 days on feed
• HGP free
• 100% Wagyu Sire
• Range: WX, WX5+, WX7+, WX9

With our marbling scores graded under the strictest guidelines by industry body Aus-Meat, we’re confident WX by Rangers Valley will meet your every expectation.

For more information or to download the WX by Rangers Valley brochure, go to www.wxbyrangersvalley.com.au.

Chef Visits – a glimpse at provenance

From time to time, our wholesalers will gather a crew of chefs who are keen to learn more about the provenance of the Rangers Valley products. These chefs then come to visit and enjoy some of the experiences we get to see every day. In May this year, Vic’s Meats facilitated two of these groups. The first from Sydney’s Star City restaurants and the second from restaurants right across broader Sydney. Read more

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