Then, there’s the most prized part of all, the bone, with layers of beautifully seared flesh and caramelised strips of fat. Each thick, pre-carved slice features a perfectly cooked centre of meat, moist with melted fat and encased in a thick, crunchy and sensationally smoky charred crust. But once the aroma of expertly charred and caramelised protein and luscious rendered fat fill the nose, you’ll know the wait was worth it.
The Tomahawk takes approximately 40 to 45 minutes to arrive at the table. The visual element begins when the raw product is brought out on a huge platter, glistening with moist red musculature and flecks of pure white marbling. More than a meal, the Tomahawk Feast is a complete steak-based sensory experience.
Every bite explodes with juicy tenderness and a rich, intensely beefy flavour. Of the premium steaks served at the Chophouse Sydney, the Tomahawk is a legend among connoisseurs of the carnivorous kind. Known not just for its prehistoric proportions, the Tomahawk is a premium cut of Black Onyx from NSW’s Rangers Valley.
Have you heard about the Toma? The Chophouse’s signature Tomahawk steak is a full rib on the bone coming in at a colossal 1.7kg, served with condiments and a choice of sides. We recommend sharing this epic dish between three to five people – or on your own, if you dare. Sydney’s Ultimate Shared Meat Extravaganza