Beef Tomahawk Steak Black Onyx Rangers Valley Marble Score 3+
This infamous signature steak has been reserved only for Sydney's Chophouse. Until now! Rich and buttery with a soft and succulent texture, this Black Onyx Rangers Valley is a showstopper. An on-the-bone Ribeye with most of the rib bone left intact - it's this 30cm bone that makes the cut so awe inspiring.
Rangers Valley is one of the world's most respected premium marbled beef producers specialising in pure Black Angus and Wagyu cross breeds. Located in the pristine northern tablelands of NSW, they produce superior beef that is flavoursome, tender, succulent and consistent - without compromise. The cool climate provides a stress-free environment with abundant rainfall for the Hormone Free animals all year round.
Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores.
Committed to whole of life animal welfare and the humane and respectful handling of all their animals, they are accredited with Meat Standards Australia (MSA) technology and systems.
Don't let this 30cm bone scare you. Treat this steak with the same level of care as you would any prized roasting piece.
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.
Preheat 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.
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 Bearnaise with fries.
1.6kg - Feeds 4-5.
Your tomahawk will be cry-vacced.