Or inquire at +66 814 255 710 before arrival. The Tomahawk is served based on availability so we advice our customers to watch our in house big black board for the specialty meats, mains and starters are available day by day. It is certainly not an everyday steak but then again it isn’t everyday that you get to eat like The Flintstones…. The Tomahawk is sure to be a runaway success as serious meat aficionados on the island can only currently find this magnificent steak here at The Shack. As it is on the bone, it has a fantastic amount of inter-muscular fat marbling which gives it such a unique flavour when grilled on the open coals of the barbecue. The long bone is French trimmed, leaving an amazing presentation and dinner table discussion point. The size of this monster makes it an ideal sharing steak for a special occasion or romantic meal as it can quite easily feed 2-4 people. The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm/2 inches thick. It is an on the bone rib eye steak cut from the fore rib with the entire bone left intact and weighing in at a mind boggling average of 1.4 kgs, often larger. Named because it allegedly resembles the Tomahawk axe, this is the ultimate ‘Wow’ factor steak. It is certainly not an everyday steak but then again it isn’t everyday that you get to eat like The Flintstones….Īt over 2kg, our impressive Wagyu Tomahawk Steak makes a great sharing platter, serving 2-4 people! But how do you actually order it, since it’s missing from the menu? In this post our Manager Steve shares all about the new addition to our menu: The Tomahawk!Īlways aware of changing tastes and new products, we recently introduced the mighty Tomahawk ribeye steak to our menu, being the only restaurant on the island to do so. Remove your steak from the heat and allow it to rest for 15 minutes to let all the flavor-packed juices redistribute.How to get your hands on our famous Wagyu Tomahawk steak.Sear each side until it develops a deep caramelized brown crust and an internal temperature of 135 degrees for the ideal medium-rare.Remove the American Wagyu Beef and place in a medium-high heat cast iron skillet with a bit of oil or butter in it. This large, bone-in ribeye includes the entire long rib bone and is rumored to have moved steak lovers to.Insert a meat thermometer in the thickest part of your Wagyu Tomahawk and wait until it reaches an internal temperature of 110 degrees.Once your oven reaches 225 degrees Fahrenheit, place your steak in the center.Pat dry and season generously, keeping in mind a steak this flavorful needs little more than salt and pepper to showcase its savory beefiness.
Before cooking, be sure to take your Wagyu Tomahawk Steak out of the refrigerator at least 45 minutes before cooking to let it come to room temperature. At Good Silver, we like to use the reverse sear method to ensure each bite is as delightfully flavorful and tender as possible. The thick-cut nature of Wagyu Tomahawks makes finding the perfect balance between outer crust and internal medium-rare crucial. The Main Differences Between Wagyu and Tomahawk are: Wagyu is the name of a type of beef, whereas tomahawk is the name of a steak cut.
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