Rare Medium

Roasts & Carvery

Sam Burke

Meat Beef

Cut Ribs Prepared

Reverse sear tomahawks: Pre-heat oven to 75°C, dry heat. Place tomahawks in a gastronome and into the oven. Cook to internal doneness of 44◦C. Remove from oven and allow to rest.
Finish tomahawks by cooking over a hot grill for 6 minutes each side. As tomahawks release from the grill naturally, turn one quarter turn, or 45°C, using the centre of the meat as an axis point. Repeat process with the otherside, to an internal temperature of 56°C for medium rare consistency or until cooked to your liking. Remove and rest.
Slice and serve with vegetables and chimichurri sauce.

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