The King of the Steakhouse - Our spectacular prime-quality Black Angus Tomahawks
Many people consider rib eye to be the gold standard of beef cuts.
Our prime Tomahawks are juicy, tender and full of flavour.
Nothing compares to our succulent, hormone-free cuts of premium Black Angus Tomahawk rib eyes.
The marbled fat in the Tomahawk is where the distinctive flavour of this beef cut comes from, making rib eye one of the richest, beefiest cuts available on the Australian market.
Ebony Black Angus Tomahawks are special cut making them an extremely popular product across Australia’s leading eateries and are in high demand by top restaurants, butchers and catering companies.
1.5 kg primal cut of bone-in rib eye steak, Salt and freshly ground pepper, Canola oil
Separate the ribs from the primal cut into individual ribs.
Heat barbeque grill ntil it is very hot.
Rub oil all over the steak, then season one side with generous amounts of salt and pepper.
Place meat seasoned side down and grill for 3 minutes. Season upper surface with pepper and salt and drizzle oil over surface before turning to cook the other side of the meat for another 3 minutes.
Remove to a serving plate, tent with foil for 5 minutes and serve with salad and chips.