30oz Tomahawk Steak

Fat Content and Connective Tissue:

The Tomahawk steak is one of the richest, most indulgent cuts available — but it’s important to know what you’re getting. This bone-in ribeye is taken from the rib section of the cow, near the shoulder, and includes the full rib bone for dramatic presentation and flavour.

What sets this cut apart is its high fat content, with up to 20% fat marbled throughout the meat. This intramuscular fat — known as marbling — melts during cooking, naturally basting the meat from within. It delivers unbeatable flavour and moisture, creating that juicy, tender mouthfeel Tomahawk lovers seek.

However, with that fat comes some connective tissue, especially around the outer muscles and closer to the chuck end of the rib. This means you can expect a chewier bite in places, particularly around the edges. This isn’t a flaw — it’s a feature of the cut. That connective tissue breaks down with proper cooking, especially when rested or cooked low and slow, adding depth of flavour that leaner cuts simply can’t match.

In short, if you’re after a lean steak, this isn’t it. But if you want a robust, richly marbled, full-flavoured cut with character — the Tomahawk delivers in spades. Just be prepared for a bit of chew and a generous helping of fat — it’s all part of the experience.

Perfectly Cooked 35-Ounce Tomahawk Steak: A Step-by-Step Guide

A tomahawk steak is a showstopper cut, rich in marbling and flavour. Cooking it correctly ensures that the fat and connective tissue render properly, delivering a tender, juicy, and flavourful steak.

Preparation

1. Bring to Room Temperature

• Remove the steak from the fridge at least 1.5 to 2 hours before cooking.

• This ensures even cooking and helps the fat begin to soften.

2. Season Generously

• Coat the steak with a generous layer of coarse sea salt and freshly cracked black pepper.

• Optional: Add a light dusting of garlic powder or smoked paprika for extra depth.

3. Preheat the Oven & Prepare a Wire Rack

• Set the oven to 120°C (250°F).

• Place the steak on a wire rack over a baking tray—this allows air circulation for even cooking.

Reverse Sear Method (Best for Rendering Fat Properly)

This method allows the fat and connective tissue to break down gradually, creating a juicy, perfectly cooked steak with a crisp, caramelised crust.

Step 1: Slow Cook in the Oven

• Place the steak in the preheated oven.

• Cook low and slow until the internal temperature reaches:

• 45-48°C (113-118°F) for rare

• 50-52°C (122-126°F) for medium-rare

• 54-57°C (129-134°F) for medium

• This usually takes around 60 minutes, depending on the thickness of the steak, howver due to the natural variances in fat content and marbling, this can of course be longer.

Step 2: Rest Before Searing

• Remove the steak and let it rest for 10-15 minutes.

• Resting prevents juices from escaping during searing.

Step 3: Searing for the Perfect Crust

• Heat a cast-iron pan or heavy skillet over high heat.

• Add a mix of butter and beef tallow for extra flavour.

• Sear the steak for 1-2 minutes per side, spooning hot butter over the top.

• Sear the fat cap and edges to ensure even rendering.

Final Rest & Serving

• Rest the steak for another 10 minutes before slicing.

• Slice against the grain for maximum tenderness.

• Serve with a sprinkle of finishing salt and optional compound butter.