The MEAT Signature Ningaloo Tomahawk

The MEAT Signature Ningaloo Tomahawk


  • 2.2kg Tomahawk beef
  • 300g cherry tomatoes on the vine
  • 20g grain mustard
  • 2 pcs bone marrow
  • 20g Dijon mustard
  • 5g sea salt flakes
  • 50ml olive oil
  • 10g salt
  • 10g pepper
  • 2 portions Caesar salad


  1. Season beef with salt, pepper and olive oil.
  2. Sear beef in wood oven at approximately 300°C until golden brown.
  3. Roast beef in oven at 140°C to desired cooking temperature. Rest the meat fully when done.
  4. Drizzle olive oil over the cherry tomatoes and season with salt and pepper.
  5. Quickly grill the tomatoes until the skin blisters.
  6. Wrap the bottom of the bone marrows with aluminium foil and roast in the wood oven until cooked through.

To serve 

  • Prepare a fresh garden salad on the side while the Tomahawk cooks.
  • Arrange Tomahawk, bone marrow, mustard and cherry tomatoes on a serving plate.
  • Carve and serve immediately.

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