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beef tomahawk steak
sprigs of thyme
Remove steak from the fridge, ideally one hour before cooking in order to get to room temperature.
Preheat the oven to 200C.
Preheat 1tbsp oil in a frying pan over high heat. Do not use extra virgin olive oil – rapeseed, sunflower or vegetable oil is preferred.
Season the steak generously with sea salt and cracked black pepper.
When the pan starts to smoke a little add the steak (flat side down) for 1 minute.
Seal both sides of the steak for 1 minute each. Add one clove of garlic and a few thyme sprigs.
Add 30g of butter to the pan. As the butter starts to foam, baste the meat for a further minute, turning the steak halfway through.
Transfer the steak with garlic and thyme into a lined oven-proof tray and cook in the center of the oven.
Rare Steak – 15-20 minutes (internal temp 46C)
Medium Steak – 20-25 minutes (internal temp 50C)
Remove steak from the oven and transfer the steak, garlic, and thyme to a warm place and allow to rest for 10 minutes.
Carve and serve!