This juicy and tender delicacy is made from one of the best cuts of veal that has been raised in Switzerland in a manner appropriate to the species. With its characteristic bone and impressive appearance, the tomahawk steak is not only a treat for the palate, but also a real eye-catcher on the plate and a must-have for every barbecue party
Tomahawk, the name comes from the Indian and is called tamahaac there, a battle ax / hatchet.
Grill tip from the meat sommelier: Take the meat out of the cooler 1 hour beforehand and let it temper. You can use our meat4you spice for seasoning or just good salt. We prefer a fleur de sel. Set the grill to 250 degrees and give the meat a nice grill pattern. Then turn the grill to below 80 degrees and stick a thermometer lengthways into the meat. When you have reached the temperature of 52 degrees, the ideal time has come for us to give the tomahawk the rest it needs.
Let it rest for at least 3-5 minutes. At the same time, you can heat up some butter and add fresh herbs. The essential substances dissolve and the butter absorbs them. Now drizzle your liquid herb butter mixture over the meat and enjoy.
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