Ceritified Piedmontese is gourmet beef at its finest and most tender. This steak certainly has a wow factor with its bone-in presentation that looks like the tomahawk axe. Here are some cooking instructions to make sure you have a wow factor in the flavor, too!
Plan portions for your crowd: Estimate two servings per bone, or half pound per person.
Prep the bones: Remove the bones almost entirely, then tie them back on before roasting. In addition to added flavor, the bones help insulate the meat during the cooking process so it cooks gently.
Let meat rest at room temperature ahead of time: Remove the tomahawk roast from the refrigerator a couple of hours before you plan to roast it.
Start with high heat, finish low: Oven-sear the roast by starting with high heat: 450-500°F for 20-30 minutes. Reduce the oven temperature to 200°F to finish for 20–30 minutes per pound. Roast beef uncovered to get a nice, crispy crust.
Use a meat thermometer. Remove the roast when it's about 5°F below the desired final temperature to account for carryover cooking.
Let the roast rest before carving. This will allow the juices to redistribute back into the meat.
Cut against the grain. Slice across or perpendicular to the direction of the muscle fibers in the meat for ample tenderness.
- Rare: 120-125°F
- Medium-Rare: 125-130°F
- Medium: 130-145°F
- Medium-Well: 150°F and above