A steak that impresses before the first bite

Few cuts create as much impact as a true Tomahawk steak. Its long bone, generous thickness and spectacular appearance make it the centerpiece of any barbecue or dinner table.

This Premium Simmenthal Tomahawk combines visual appeal with the qualities for which Simmenthal cattle are renowned: tenderness, juiciness and outstanding beef flavor. Gustor itself describes it as an "impressive classic."

A true classic for steak lovers

Simmenthal cattle have earned an excellent reputation throughout Europe for producing flavorful, tender beef.

The thickness of the Tomahawk and the presence of the bone allow the meat to cook gradually and evenly, helping it retain maximum juiciness throughout the cooking process.

This is one of the finest cuts you can place on a BBQ, kamado or grill.

🥩 Premium Simmenthal beef

🥩 Spectacular presentation

🥩 Bone-in rib steak

🥩 Rich beef flavor

🥩 Tender and juicy

🥩 Perfect for BBQ and kamado

🥩 Ideal for sharing

🥩 Freshly cut and vacuum packed

🥩 No preservatives

🥩 No protective gas

Country of Origin

This Tomahawk is cut from carefully selected Simmenthal cattle originating from Central Europe, a region renowned for producing high-quality beef with excellent consistency.

FAQ

What is a Tomahawk steak?

A Tomahawk is a bone-in rib steak with an extra-long rib bone attached, creating its famous axe-like appearance.

Why is Tomahawk perfect for BBQ cooking?

Its thickness and bone structure make it ideal for reverse-sear cooking, resulting in exceptionally even cooking and superior juiciness.

How many people does a Tomahawk serve?

A 1 to 1.2 kg Tomahawk generally serves 2 to 3 people comfortably.

🔥 RECIPE – PREMIUM SIMMENTHAL TOMAHAWK ON THE BBQ

(approximately 1–1.2 kg and around 5 cm thick)

Ingredients

• 1 Premium Simmenthal Tomahawk
• Coarse sea salt
• Freshly ground black pepper

Optional:

• 50 g butter
• 2 sprigs rosemary
• 2 crushed garlic cloves

Step 1 – Preparation

1. Remove the Tomahawk from the refrigerator at least 2 hours before cooking.
2. Pat the surface dry.
3. Season generously with coarse sea salt.
4. Allow the meat to come to room temperature.

Because of its thickness, a Tomahawk requires more preparation time than a regular steak.

Step 2 – Reverse Sear

1. Preheat the BBQ or kamado to 110°C.
2. Place the Tomahawk on the indirect side of the grill.
3. Insert a temperature probe into the thickest section.
4. Close the lid.

Cook slowly until the internal temperature reaches approximately 46°C.

For a Tomahawk around 5 cm thick, this generally takes 45 to 70 minutes.

Step 3 – High Heat Finish

1. Remove the steak temporarily.
2. Increase the BBQ temperature to 250–300°C.
3. Sear each side for approximately 60 seconds.
4. Sear the fat edge as well.

This creates a beautiful crust while keeping the interior perfectly pink.

Step 4 – Optional Flavor Boost

During the final minute, add butter, rosemary and garlic.

Allow the butter to melt and continuously baste the steak.

Step 5 – Resting

1. Rest the Tomahawk for at least 10 minutes.
2. Remove the meat from the bone.
3. Slice thinly across the grain.

Recommended temperatures

• Rare: 50°C
• Medium Rare: 53–54°C
• Medium: 56–58°C

Recommended: 53–54°C.