Cut guide › Rib
Tomahawk for two
A whole rib steak on its long frenched bone, aged 35 days and carved at your table. It comes with two sides and two sauces and feeds two hungry adults.
Where it comes from
The cut, explained
The tomahawk is a ribeye with the rib bone left long and scraped clean. The bone keeps the meat beside it a little rarer and juicier, and it makes the arrival at the table an occasion. On Fridays we cook twenty and they usually go by nine.
Ask your server to bring the raw board to the table before you order. You will see the marbling, the size and the colour, and you can change your mind at no cost.
Highlighted: the rib section of the steer.
On the grill
How we cook it
- 01
Reverse sear
Slowly warmed beside the fire for 35 minutes until the centre reaches 45 degrees.
- 02
Flame
Moved over open flame and turned until the crust is dark and crisp.
- 03
Baste
Basted with yaji butter, garlic and thyme in the last two minutes.
- 04
Rest
Rested for ten minutes on the board, bone up.
- 05
Carve
Carved at your table in thick slices, with the bone left for whoever claims it.
Goes well with
On the plate beside it
- Smoky party jollof
- Buttery mash
- Bearnaise
- Yaji butter
Prefer a different doneness? Use the doneness slider to see what each stage looks like, then tell your server.
Questions
About the tomahawk
Do I need to pre-order?
On Fridays we suggest ordering it when you book, because we cook a fixed number. Other nights it is usually available.
Can three people share it?
Yes, with an extra side. Most tables of three add a striploin as well.
Can I take the bone home?
Many guests do. We will wrap it for you, and for your dog if you have one.
Your table is waiting by the fire
Book in under a minute. Tables for two to twelve, the ember counter for solo diners, and the vault for private evenings.