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Salt-Aged Tomahawk Steak (1kg)
Our grass-fed Tomahawk Steak is cut from the beef rib and left attached to the bone. Expertly prepared by our butchers, cutting steak in this way helps to keep the juices in the steak by creating a natural barrier. Heavily marbled and full-flavoured, it's dry-aged for 28 days to increase tenderness and enhance the overall quality of this impressive cut.
Serves 3
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Salt-Aged Tomahawk Steak (1kg)
Order today and get it Wednesday 22nd of July.
You can pick a later date at checkout.
Our grass-fed Tomahawk Steak is cut from the beef rib and left attached to the bone. Expertly prepared by our butchers, cutting steak in this way helps to keep the juices in the steak by creating a natural barrier. Heavily marbled and full-flavoured, it's dry-aged for 28 days to increase tenderness and enhance the overall quality of this impressive cut.
At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.
Beef (100%).
For allergens see ingredients in BOLD.
Bring to room temperature: Take steaks out 30–60 minutes before cooking for even cooking.
Salt wisely: Boneless steaks can be salted 40–60 minutes before cooking; bone-in just before cooking. Sprinkle with salt again with your fanciest flakey salt after carving.
High heat sear first: Sear in a hot pan or grill to form a crust. For thick bone-in cuts, finish in the oven.
Add herbs and butter at the end: Fresh herbs and butter go in the last 1–2 minutes to avoid burning and enhance flavor.
Rest before carving: Let boneless steaks rest for 5–10 minutes; bone-in for 10–15 minutes. This is to retain juices.
Always carve against the grain: Slicing against the grain ensures maximum tenderness.