Tomahawk steak

I received an email the other day announcing that Aldi in Ireland are now selling Tomahawk steaks. For those that don’t know, Tomahawks are ribeye steaks that are attached to the bone. Having the bone in adds extra flavour to the cut, although ribeye is already pretty damn tasty. These steaks have become very popular in recent years in steak houses, on cooking programs and on Instagram, as much for their theatrical appearance as for their great flavour, so naturally I had to give it a go!

Aldi’s Tomahawks are packaged in waxed paper inside two layers of vacuum packed plastic. I found it tricky to remove all the packaging, given the size of the bone and my small kitchen. But once undressed, the steak looked enticing.

P1030318

They are currently selling for €19.69/kg, so even though you are paying extra for the bone it doesn’t add much to the cost. The bone in my tomahawk weighed approximately 100g. Given that Aldi sell their ribeye steaks for €20.90/kg, I thought that it was decent value since this was a treat meal. Tomahawk steaks are notorious for being prohibitive in price, sometimes up to three times the cost of standard ribeye, with a well known steak house in Dublin charging a princely €44 per meal. Having the option to try this cut of meat without a hefty price tag is much appreciated.

I cooked the steak as per instructions…


Allow the steak to rest at room temperature for 30 minutes prior to cooking. Season with salt and pepper and rub the surface with oil. Sear each side of the joint in a hot frying pan. Cover the bone with tin foil, place on a roasting tray and place in the centre of a preheated oven for the time specified below:
  • Electric: 200°C
  • Fan: 180°C
  • Gas: Gas mark 6
  • Rare: 20 minutes per 500g;
  • Medium: 25 minutes per 500g;
  • Well done: 30 minutes per 500g.
Remove from the oven, finish on the Barbeque, cover with foil and allow to rest for 15 minutes before carving.

I prefer my steak medium-rare, so I reduced the time to 22 minutes, however I seared the steak for approximately 2 minutes each side which was a little too long. Next time I’d follow the instructions for rare as it needed that searing time to get a decent crust, in my opinion.

Overall, I’m looking forward to cooking this again. I served this with boiled baby potatoes, roasted tomatoes and asparagus and lashings of homemade rosemary butter. It was perfect for a date night and would be equally good for entertaining a small group.

One Comment Add yours

  1. Conor Bofin says:

    I hope you didn’t eat it all on your own. It looks like a huge steak and enough potatoes to feed a Catholic family.

    Liked by 2 people

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