The tomahawk is one of the most popular steaks in the world, named for its shape, resembling the Native American single-handed axe. This meat is cut from the ribeye, and has that iconic frenched bone left in, making it look like the “handle” of the axe.
The John Stone Beef Tomahawk is impressive on the eyes and the palate. Made with 100% Irish dry-aged beef, it’s neatly trimmed with a great marbling. Its flavor is sweet, tender, and juicy.
This showstopper of a steak deserves to shine on its own. Ideal to cook either over woodfire or charcoal, or in cast-iron pans or griddles, all it really needs is a light sprinkling of salt. Let it sit for about 30 minutes before cooking to allow it to develop a film of moisture, which creates a beautiful crust. Sear each side for eight to 10 minutes on medium-high heat. Allow to rest for at least five minutes. Sprinkle some finishing salt, slice thinly, and serve.
John Stone comes from a very long line of butchers in his family—over six generations. John himself has been in the business for 50 years, seeing trends come and go, and ultimately realizing that what customers want is consistency. John Stone, as a company, prides itself in selecting and producing only the best. Everything is carefully done, from the farm in Ireland, to selection, to butchery, environmental practices, and the dry-aging. The latter is something they take great pride in, something they’ve been doing for decades, and doing well.
Aging, as with culinary delights, can enhance flavor and elevate our gastronomical experiences. This is especially true for cheese, wine, and yes, red meat.
Dry-aged meat is done by hanging beef cuts on racks to dry for several weeks. With a controlled environment—counting air velocity, lighting, temperature, and humidity, the moisture evaporates, and naturally occurring enzymes are allowed to do their thing. These enzymes break down protein and fat cells, transforming the beef’s texture and flavor to an indescribable level of tenderness and an incredibly beautiful, tasty flavor.
Your cut of John Stone Tomahawk comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.