How to cook our Tomahawk or Cote de Boeuf

1. Oven Roast:

It is important to start when the meat is at room temperature, for a tomahawk you can take it out about 1 hour prior to cooking.
Cover and massage the meat with rock salt (we recommend sel de Camargue ou sel de Guerande).
Sear the meat for 2-3 minutes on each side (you can apply some oil to the meat to avoid a smoke)
Transfer into a pre-heated oven at 200C for about 15 minutes, medium rare cooking temperature at heart 58C.
Remove from the oven, scrap the salt of the meat and let it rest for about 8-10 minutes (covered with Alu foil and cloth)
Serve alone or with Fleur de Sel.

1. BBQ Roast

It is important to start when the meat is at room temperature, for a tomahawk you can take it out about 1 hour prior to cooking.
Cover and massage the meat with rock salt (we recommend sel de Camargue ou sel de Guerande).
Sear the meat for 2-3 minutes on each side (you can apply some oil to the meat to avoid a smoke)
If you can close the BBQ, close it for about 15-20 minutes (make sure the meat side is not directly above open fire as dripping fat will catch fire).
For Medium Rare cooking temperature at heart 58C.
in case you can't close the BBQ cook the meat for about 30 minutes flipping it regularly.
Remove from the BBQ, scrap the salt of the meat and let it rest for about 8-10 minutes (covered with Alu foil and cloth)
Serve alone or with Fleur de Sel. 

As cooking temperature differs between BBQs and ovens, we recommend the use of a Thermometer.