Tomahawk steak with chips is the British showpiece steak night when you want a long-bone ribeye, a proper crust and a pile of golden chips. Reverse-sear or oven-roast Tomahawk Steak 900g-1.2kg (Frozen), then finish hard in a hot pan. Shop Tomahawk Steaks and Buy Steaks Online for butcher tomahawk ready for the grill.
Ingredients
- 1 tomahawk steak (about 900g–1.2kg)
- 1 tbsp oil; 40g butter; 2 garlic cloves; few rosemary sprigs
- Salt and cracked black pepper
- 1kg potatoes for chips (or oven chips); oil for roasting
- Green salad or watercress to serve
Method
- Bring the tomahawk to room temperature for 45–60 minutes. Pat dry and season generously with salt.
- Cut potatoes into chips, toss in oil and salt, and roast at 200°C fan for 35–45 minutes until golden.
- Oven method: roast the steak at 120°C fan until it hits about 48°C in the centre (probe), then sear 1–2 minutes per side in a smoking-hot pan with oil.
- Add butter, garlic and rosemary; baste 30–60 seconds. Rest 10 minutes under foil.
- Carve off the bone, slice across the grain and serve tomahawk steak with chips — proper British steak-night theatre.
Prefer boneless ribeye? Rib-eye Steak 2x 6oz takes the same pan finish. Browse Buy Steaks Online for more steak cuts.