Tomahawk Steaks, Dry Aged, 1kg-1.2kg

Dry Aged Tomahawk Steak is the most spectacular steak available — a full bone-in ribeye with the entire long rib bone left intact, weighing between 1kg and 1.2kg and making an extraordinary visual centrepiece at any table. The bone conducts heat evenly through the thick meat, while the ribeye’s natural marbling and the dry ageing process combine to produce a steak of truly staggering flavour.

About Dry Aged Beef

Dry ageing is one of the oldest and most respected techniques in butchery. The beef is hung in a carefully controlled environment — precise temperature, humidity and airflow — for a minimum of 28 days and often considerably longer. During this time, natural enzymes slowly break down the muscle fibres, tenderising the meat to a degree that is simply impossible to achieve with wet-aged or fresh-cut beef. At the same time, moisture evaporates from the surface, concentrating the flavour and producing the deep, nutty, mineral-rich taste that makes dry aged beef a world apart from anything found on a supermarket shelf.

The beef offered by The Artisan Food Company is sourced from trusted British and European farms committed to traditional, high-welfare rearing — slow-grown cattle, grass-fed where possible, and handled by skilled butchers who understand that great steak begins long before it reaches the pan. Each cut is prepared to order and delivered chilled, ready to cook.

How to Cook & Serve

To get the very best from Dry Aged Tomahawk Steak:

• Sear on the highest possible heat — griddle pan, large cast-iron skillet or open barbecue — for 3–4 minutes per side to create a deep crust.
• Transfer to a 200°C oven for 12–18 minutes depending on thickness, or reverse sear: oven first at 120°C until internal temperature reaches 50°C, then sear in a screaming-hot pan.
• Rest for a full 10 minutes tented under foil — a tomahawk retains heat well so don’t rush this.
• Slice away from the bone and carve against the grain to serve.

Perfect Pairings

Dry Aged Tomahawk Steak pairs beautifully with:

• Bone marrow butter melted over the carved meat
• Triple-cooked chips or roasted bone marrow
• A great Cabernet Sauvignon, Barolo or aged Malbec
• This steak is the occasion — pair it with good company and exceptional wine

Storage: Keep refrigerated and use by the date shown. Remove from packaging 30–60 minutes before cooking and allow to come to room temperature — this is non-negotiable for even cooking. Pat dry with kitchen paper before seasoning. Any leftover cooked steak keeps well refrigerated for up to 3 days and is excellent cold in a salad or sandwich.

However you cook it, Dry Aged Tomahawk Steak delivers the kind of flavour and tenderness that only proper dry ageing can produce — a world-class steak worth every minute of the wait.