Tomahawk Steak

#### 1. Preparation:
- **Bring to Room Temperature:** Take the tomahawk steak out of the refrigerator and let it sit at room temperature for about 1 hour before cooking. This helps it cook more evenly.
- **Preheat Oven:** Preheat your oven to 120°C (250°F).

#### 2. Seasoning:
- **Season Generously:** Pat the steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper. You can also rub a little olive oil on it for added flavor.

#### 3. Slow Cooking:
- **Oven Cooking:** Place the seasoned steak on a wire rack over a baking sheet (this allows air to circulate) and put it in the preheated oven.
- **Cook Slowly:** Cook until the internal temperature reaches about 50°C (120°F) for rare or about 54-57°C (130-135°F) for medium-rare. This can take 45 minutes to 1 hour, depending on the thickness of the steak. Use a meat thermometer for accuracy.

#### 4. Searing:
- **Heat the Skillet:** Once the steak has reached the desired internal temperature, remove it from the oven. Heat a large skillet (preferably cast iron) over high heat. You can add a little olive oil or butter.
- **Sear the Steak:** Once the skillet is very hot, place the tomahawk steak in it. Sear for about 2-3 minutes on each side, or until a nice brown crust forms. You can also sear the edges to render any fat.

#### 5. Resting:
- **Let It Rest:** Remove the steak from the skillet and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.

#### 6. Slicing and Serving:
- **Slice Against the Grain:** Use a sharp knife to slice the steak against the grain. Serve it with your favourite sides and enjoy!

### Tips:
- If you have a grill, you can also finish the steak on the grill after slow cooking in the oven for a great smoky flavour.
- Consider adding some herbs or garlic to the butter while searing for extra flavour.

Enjoy your beautifully cooked tomahawk steak!

Typical Values per 100g

Energy (kJ) 640
Energy (kcal) 153
Fat 6.50
Of which saturates 2.50
Carbohydrate 0.00
of which sugars 0.00
Fibre 0.00
Protein 22.20
Salt 0.11