How to cook a dry-aged Tomahawk

A graphic of a bull head


  • Tomahawk
  • 9 tablespoons Butter
  • Salt and Pepper


Preparation and Cooking

Pre-heat the oven to 170 degrees

Remove the Tomahawk from the fridge, and let the meat rest for 15 minutes until room temperature

Place 6 tablespoons of butter in the roasting tray

Place the Tomahawk in the roasting tray on top of the butter. Cover the tray with foil or a roasting lid.

Roast for 30 minutes (for medium rare)

Remove the Tomahawk from the oven

In a hot cast iron, cook 3 tablespoons of butter

Then, place the Tomahawk onto the blistering hot cast iron, flipping every 45 seconds for about 3-4 minutes or until desired level of dark crust is achieved

Top with salt and pepper to your desire

Rest Tomahawk for 10 minutes

Carve and serve!