Tomahawk Steak Cooking Guidelines
Let hundreds of years of butchering tradition be your secret weapon in the kitchen! These gorgeous, long-bone Tomahawk chops speak to the purity, simplicity, and unapologetic indulgence of the Old World. Piedmontese beef is a super breed, originating in the mountains of northern Italy, now raised in America, and part of a tradition of gastronomy for over a thousand years. Each steak comes with a packet of rosemary and French sea salt, hand-raked in Brittany and chosen specifically by Master Butcher Thomas Odermatt.
1. Take the steak out of the refrigerator 30 minutes prior to cooking to bring it to room temp.
2. Preheat the oven to 400ºF. Season the steak with the included packet of rosemary and sea salt. Season to your taste, of course, but we recommend using all the salt for perfect results every time.
3. If you have an oven proof pan like a cast iron skillet, large enough to fit it, use canola oil to sear the steak on all sides over medium-high heat. (If a large cast iron is not available, simply place the tomahawk in the oven for 15 minutes at 475ºF and then lower the temperature to 400ºF.)
4. Once the tomahawk is evenly browned on all sides, place it on a rack and put it in the oven. Cook for about 20 minutes or until the internal temperature reaches 130ºF-135ºF, remember the internal temperature of the steak will continue to rise after coming out of the oven.
5. Let the steak rest for at least 10 minutes to allow the juices to redistribute. Carve the steak off the bone and slice against the grain. Serve and enjoy!
Thomas Odermatt of Roli Roti, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. At the age of two, Thomas began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.