Slow cooked tomahawk

A tomahawk is an enormous rib eye steak with the bone left in. Scott Pickett serves his with pine mushrooms and white anchovy butter
Slow cooked tomahawk
  • Rating:
  • Serves: 1-2
  • Cook Time: 1 hour 30 minutes plus 50 minutes resting
  • Prep Time: 40 minutes
  • Effort: easy


  • 1 tomahawk, weighing about 900 g or rib-eye steak, and some butcher's string

For the anchovy butter

  • 1 handful white anchovies
  • 500 g butter
  • mixed herbs
  • lemon zest
  • tabasco
  • 2 tbsp Worcestershire sauce
  • 3 tbsp soy sauce
  • 2 tbsp capers
  • 1 tbsp mustard
  • 1 pinch paprika
  • 3 shallots, sliced
  • 1 clove garlic
  • black pepper

For the sauteed pine mushrooms

  • wild or cultivated mushrooms, such as pine, slippery jack, shitake, field
  • butter
  • olive oil
  • fresh herbs, such as parsley, thyme, chervil, chives
  • 4 cloves garlic

Tips and Suggestions

if you want to check the internal temperature of your meat you can use the following guidelines. For medium rare you need a core temperature of 45°C, for medium 55°C and for medium well 65°C. Remove your meat from the oven when the core temperature is 10-15°C lower than the required temperature and rest.


1. For the tomahawk: clean and scrap the long bone of your meat, and tie with butcher's string to maintain a good shape.

2. Season with salt and pepper and seal on a hot grill or pan until a crust forms on each side. Preheat your oven to 120C/100C fan/gas 1. Cook the tomahawk for 40-50mins (or until an internal temperature of 35°C is achieved). Rest for approximately half of the cooking time.

3. For the anchovy butter: place soft butter and the rest of the ingredients into a food processor and blitz until smooth. Roll with foil into little logs and set in the freezer until required.

4. For the mushrooms: Slice the mushrooms. Add a splash of olive oil into a preheated pan. Add your mushrooms, and sauté until caramelized. When the mushrooms are almost done, add a knob of butter, some sliced garlic and season to taste. Finally, add your chopped mixed herbs.

5. To serve: slice tomahawk and arrange on a board, garnish with sautéed wild mushrooms, a couple of slices of anchovy butter and drizzle with olive oil and sea salt.

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