A tomahawk is a bone-in ribeye with a long frenched bone — same eating as a thick ribeye, more of a show on the board. Tomahawk Steak 900g-1.2kg (Frozen) is a 900g–1.2kg frozen steak for two greedy people or three with serious sides. Find it in tomahawk steaks and beef steaks.
Reverse sear
Thaw fully in the fridge — a steak this thick does not forgive a frozen centre. Pat dry and salt early. Oven or BBQ indirect at 120–130°C until the centre sits about 10°C under your finish target (roughly 45–55°C if you want medium-rare after the sear). Rest five minutes, then sear 60–90 seconds a side in ripping-hot cast iron or over direct coals. Rest another ten minutes before carving. Probe the eye away from the bone; bone reads cooler and lies to you.
BBQ and oven-only
BBQ reverse sear is the cleanest path. Sear-first then lid-on indirect also works — watch the fat cap for flare-ups. Oven-only: sear on the hob, then 180°C for 10 to 18 minutes depending on thickness and start temperature. An air fryer basket rarely fits a full tomahawk; cook it whole, then portion off the bone if you need smaller pieces for reheating. Slice across the grain of the eye.
What to serve
Salt, pepper, a knob of butter. Chips or a sharp salad beat a heavy sauce on good beef. If you want a sharing bone steak without the tomahawk every time, T-Bone Steak 16oz is the other board-filler in beef steaks. Add BBQ meat when the weather holds.
Times above are a guide for home ovens and fryers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size, then write your own note on the fridge.