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Tomahawk Steak

Tomahawk Steak  - For BIG appetites!

1kg (or thereabouts) of Rib Eye steak on the bone


Ingredients - Marinate

1 tsp of Coriander Seeds

½ tsp olive oil

1 tsp of salt or as little or as much as you prefer. But enough to flavour the meat.

1 tbsp ground pepper

Ingredients - Jaew Sauce


3 tbsp fish sauce

2 tbsp sugar

1-2 tbsp ground toasted rice

2 stems chopped spring onion

2 tbsp thinly slice Shallots

Lime juice from 1- 2 limes (Taste and adjust to how sour you want)

1 tsp chilli flakes


Clean and let dry of your piece of Tomahawk.

Prepare the marinate rub by crushing the  garlic and grinding the coriander seeds. Add olive oil. Then massage mixture onto the meat all around. Season with salt and pepper. Leave it to marinate for at least an hour.


In the meantime you can preheat the oven to 180c and prepare your Jaew Sauce (see below)

To cook the meat we need to sear the meat on the bone.  Sear both sides to seal the flavour in and to bring out the aroma in the herbs.  You can add Rosemary in the pan as well while you are searing the Tomahawk adding more aromatic and flavour to the meat.

Once seared, put it straight into the preheated oven 180 c for 20-30 mins or until cooked to your liking.

Serve with home made Thai Jaew sauce.

Strain the liquid through a sieve. Put seasoning in and add a healthy knob of butter just before serving (this will give it a shimmer and velvety texture)... and that's ready.


You will have a rish, juicy and flavourful  steak with marbling throughout. 

Method - Jaew Sauce

This is such a simple sauce. Simply add all the ingredients together and stir until fully mixed. You can store this in the fridge for up to a week and is normally served in a separate dish.

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