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The Goliath - 45 oz Tomahawk Steak
The Goliath - 45 oz Tomahawk Steak
 
Product Description:
 
Unleash the ultimate carnivorous experience with The Goliath – a colossal 45 oz Tomahawk Steak that’s as impressive in size as it is in flavour. Perfectly aged and meticulously cut, this premium cut of beef is renowned for its rich marbling, ensuring every bite is tender, juicy, and bursting with robust, mouth-watering flavour.
 
The Goliath isn’t just a steak; it’s a statement. Whether you’re hosting a grand feast or treating yourself to a luxury dining experience at home, this extraordinary cut is designed to impress. Its long, bone-in rib, reminiscent of a tomahawk, adds a dramatic flair to your presentation, making it the centrepiece of any meal.
 
Weights are estimated and may range from 40oz to 50 oz.

The Goliath - 45 oz Tomahawk Steak

£19.99Price

  • Serving Size: 45 oz (1361 grams)

    Approximate Nutritional Values:

        •    Calories: 3,100 kcal

        •    Total Fat: 250 g

        •    Saturated Fat: 110 g

        •    Trans Fat: 0 g

        •    Cholesterol: 900 mg

        •    Sodium: 800 mg

        •    Protein: 260 g

        •    Iron: 40 mg

        •    Calcium: 80 mg

        •    Potassium: 4,000 mg

     

    Cooking Instructions for The Goliath

    Preparation:

     

        1.    Bring to Room Temperature: Remove the steak from the fridge at least 1 hour before cooking to allow it to reach room temperature. This ensures even cooking.

        2.    Seasoning: Generously season the steak with coarse salt and freshly ground black pepper on both sides. For added flavour, you can rub with olive oil, garlic, and your preferred herbs (such as rosemary or thyme).

     

    Cooking:

        1.    Preheat: Heat your grill or skillet to a high temperature. If using an oven, preheat it to 200°C (392°F).

        2.    Sear: Place the steak on the hot grill or skillet and sear each side for 4-5 minutes until a deep brown crust forms. Don’t forget to sear the edges as well by holding the steak with tongs.

        3.    Cook:

        •    Grill: Lower the heat and continue grilling until the steak reaches your desired level of doneness.

        •    Oven: After searing, transfer the steak to an oven-safe pan and finish cooking in the oven for 15-20 minutes, depending on your preferred doneness:

        •    Rare: 50°C (120°F)

        •    Medium Rare: 57°C (135°F)

        •    Medium: 63°C (145°F)

        •    Well Done: 71°C (160°F)

        4.    Rest: Let the steak rest for 10-15 minutes after cooking. This allows the juices to redistribute, making the meat more tender and flavourful.

        5.    Carve: Use a sharp knife to carve the steak against the grain for the most tender slices.

    Fat Content and Connective Tissue Guidance

    Fat Content:

    The Goliath Tomahawk Steak is a well-marbled cut, meaning it has a substantial amount of intramuscular fat, which contributes to its rich flavour and tenderness. You can expect a significant portion of fat, particularly around the rib bone and throughout the steak, which melts during cooking, adding to the juiciness and depth of flavour.

    Connective Tissue:

    Being a ribeye cut, the Tomahawk Steak has some connective tissue, particularly towards the bone and in the thicker parts of the steak. This tissue breaks down during cooking, becoming tender and adding to the overall richness of the meat. However, the amount of connective tissue is minimal compared to other cuts, ensuring a primarily tender and succulent eating experience.

    Enjoy your meal and experience the grandeur of The Goliath!

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