Here we have our collection of general cooking tips provided by members of the shop and the community. You’ll find information on the preparation of meals, tips on cooking specific products you can find in our shop, and anything else that we think might be useful to help you along in the kitchen.
I cooked one of your tomahawk steaks yesterday on the bbq and would like to share how I did it as it turned out great.
It seems our Tomahawk’s are indeed a popular choice for the barbecue. We’ve got our second Tomahawk Barbecue tip, this time from Fraser Campbell, who’s went above and beyond the call of duty to document his tip. Take a look for yourself…
Remove the Tomahawk from the fridge two hours before cooking.
Using a charcoal BBQ, create two cooking zones. So, all the coals on one side of the bbq, one for direct heat and one for indirect.
Once BBQ up to temperature, coat the steak with salt and pepper and place it on the side of the bbq with NO coals, so the Tomahawk is being cooked indirectly.
Flip and turn the Tomahawk every 10 minutes or so to ensure even cooking, at the same time basting it with some melted butter.
Your best friend here is a meat thermometer. I was trying to achieve an internal temp at the fattest part of the Tomahawk of 60°C for medium. I was checking the steak regularly and once at 59°C I moved the steak to cook over the coals for 2-3 minutes each side to achieve the char.
Tomahawk was then left to rest in the kitchen for around 12 minutes under foil. This method is called reverse searing and turned out perfect.
The final results…
Many thanks for sharing your BBQ tip, Fraser – it looks totally awesome, and we’d bet it tastes out of this world. If you have a favourite recipe or cooking tip you’d like to share with us, simply email it to firstname.lastname@example.org
Thanks so much to Tom Brennan for our first contribution to our community Cooking Tips & Recipes collection. Tom has put a slight twist on the Tomahawk cooking instructions by bring the barbecue into the equation. Give it a go yourself, or even submit a recipe for the collection yourself. Simply email it, with a picture or two to email@example.com
Many of you have been asking the best way to cook this big guy so here goes (please remember this is for guidance only).
Here’s a quick list of what you will need: – Salt & Pepper seasoning – ButterorCooking Oil – Tin Foil
Leave the Tomahawk steak out to reach room temperature, for roughly about 1 hour.
Pre-heat your oven to 210C (Gas Mark 7, 425F ). Season steak with salt and pepper.
When oven gets to temperature (or almost), heat a little butter or oil in a frying pan and turn to a high heat. Sear your steak on both sides to seal in the juices and flavour.
Place on the oven tray (if, like me, you want to minimise washing-up, put a sheet of tin foil on bottom of tray) and into the oven it goes!
Oven Cooking Time Guide Medium-Rare –18 minutes Medium – 20 minutes
After cooking, remove from oven and cover with tin foil – leave to rest for 15 minutes.
Hopefully everything else will be ready to serve. I like roast vegetables which can be banged in the oven at the same time as the steak but it’s your choice – chips, veg whatever you fancy. (Personally, I like a big dod of horseradish with this too).
Let us know how you get on in the comments section below – ENJOY!