A tomahawk steak is essentially a rib-eye with the rib still attached. It is a hefty hunk of meat, with a good amount of thickness to it. It is the equivalent to a caveman’s club in meat form and well suited to a Neanderthal’s diet too.
I first got wind that Lidl was selling tomahawk steak when I saw it in their weekly magazine on the Lidl Plus app. I’d mentally saved it to check it out but was undecided as both G and I are trying to lose weight. When I saw it in store though it looked amazing and seeing as it was G’s birthday soon, I thought that a proper steak dinner to celebrate would be a great idea. Keeping a nod in the direction of our diets, G did ask for plenty of veg to go with the steak which I gladly obliged.
It’s not a cheap cut of meat and I didn’t want to ruin it by overcomplicating things so I kept it simple and seasoned the steak with plenty of sea salt and black pepper before searing it in a pan and finishing it off in the oven. My very favourite sauce to go with steaks is the yummy and moreish chimichurri sauce. But be warned, only have it with close friends and family as you will waft garlic breath for a while after. For our veg we had some sautéed slices of courgette, a corn on the cob each, sweet potatoes wedges for me and fried potatoes for G. The steak was so tender and moist, and cut through like butter. Probably one of the best home cooked steaks we’ve had, on par with our favourites like the bavette and onglet cuts from Field & Flower. G was in steak heaven, and was very pleased and grateful for his meal, so I say, job well done!
Tomahawk steak
Serves 2 to 3 generously, with veg accompaniments
- Remove the steak from the fridge and leave at room temperature for 45 minutes to an hour.
- Dab dry the steak with some kitchen paper towel.
- Preheat the oven to 190°C/170°C fan.
- Rub 1 tbsp sunflower oil all over the steak.
- Very generously season the steak with flaky coarse sea salt and cracked black pepper. And I mean really generously, as it will help give a lovely brown crust after searing.
- Heat a frying pan over high heat. Sear the steak including the sides for about 3 minutes on each side, until a lovely brown crust forms.
- Place in the oven on a wire rack over a foil-lined baking tray.
- Roast for 20 minutes for medium rare, and 25 minutes for medium. Keep in mind that the steak will continue cooking a little more during resting. Use a meat thermometer and check the internal temperature. You want the end internal temperature of the steak to be about 55-57°C for medium rare and 60-65°C for medium.
- Cover with foil and let rest for 10-15 minutes.
- Cut thick slices and drizzle over the steak juices to serve.
Chimichurri sauce
Handful of coriander
Handful of parsley
1/2 chilli seeds in, or 1 chilli deseeded
1 garlic clove, mashed
4 tbsp extra virgin olive oil
1/2 tbsp red wine vinegar
Sea salt to taste
- Chop the coriander and parsley up coarsely.
- Chop the chilli up finely.
- Mix in the herbs with the garlic, olive oil, red wine vinegar in a serving bowl.
- Add salt to taste. Adjust the ratio of oil to vinegar. It should be tangy and savoury all at once.
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