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Dry-aged Tomahawk Steak

Dry-aged Tomahawk Steak

Our Dry-aged Tomahawk Steak is a delicious cut of prime Victorian Angus beef. Free range and grass-fed, this steak has been aged for a minimum of six weeks for optimal flavour. 

1kg: 3-4 people

Freerange, Grassfed, Cape Grim, Beef, Dry Aged in House

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Roast in a 120°C oven until it reaches 60°C. Sear in a hot skillet for 1-2 minutes per side.


1 Tomahawk steak (2-3 inches thick)
Kosher salt
Freshly ground black pepper
Olive oil
Garlic cloves (optional)
Fresh herbs like rosemary or thyme (optional)
Butter (optional)

1. Prep the Steak:

Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.
Preheat your oven to 250°F (120°C). This low heat will help cook the steak evenly and allow you better control over the doneness.
2. Season the Steak:

Liberally season both sides of the steak with kosher salt and freshly ground black pepper. You can also add minced garlic and fresh herbs to enhance the flavor. Press the seasoning into the meat to ensure it sticks.
3. Cook in the Oven:

Place the seasoned steak on a wire rack set over a baking sheet to allow air circulation.
Insert a meat thermometer into the thickest part of the steak without touching the bone.
Roast the steak in the preheated oven until it reaches your desired internal temperature. For medium-rare, aim for an internal temperature of about 130°F (54°C). This can take anywhere from 1 to 2 hours, depending on the thickness of the steak.
Keep an eye on the internal temperature, and when it's about 10°F (5°C) below your target temperature, start preparing for the sear.
4. Sear the Steak:

Preheat a grill or a cast-iron skillet over high heat. You want it very hot.
Brush the steak with a little olive oil to prevent sticking and help with the sear.
Sear the steak for about 1-2 minutes per side until you achieve a beautiful crust. If you're using a skillet, you can also sear the edges.
If desired, add a knob of butter and more fresh herbs during the last minute of searing. Baste the steak with the melted butter to enhance the flavor.
5. Rest and Slice:

Remove the steak from the heat and place it on a cutting board.
Let it rest for at least 10 minutes.

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