Beef Scotch Fillet Steak Marbling Score 3+ Superior Angus O'Connor - 300g
Large and luscious, this scotch fillet steak exemplifies the very best beef available in Australia. The supply of this marbling score 3 + beef from O'Connor is exclusive and sporadic.
O’Connor Superior Beef is sourced from selected Black Angus cattle and is graded for exceptional meat colour and fat colour.
From the pristine Gippsland region of South East Victoria, the O'Connor family has been supplying premium Beef for over three generations. Flourishing in abundant, nutrient rich pastures the free range cattle graze on natural clover and rye grass.
Raised without artificial growth hormones, all O'Connor beef is sourced from selected British bred cattle (Black Angus & Hereford) and is certified "Natural" under the AQIS approved O'Connor Natural Beef Program.
The Preparation
Follow these simple steps:
If your Tomahawk is frozen, refrigerate it for 2-3 days to allow it to slowly defrost.
Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.
Liberally season all sides of the steak with salt just before you cook it.
BBQ - Sear
Using a BBQ is a great way to cook your Tomahawk.
Pre-heat the BBQ to hot. Sear the steak on all sides, including edges. Lower the temperature to medium (if a gas barbecue), close the hood and cook for 15-20 minutes.
If you are working with coal / wood barbecues it is important that you stack your coals on a gradient so you have a more intense heat on one side and gentler heat on the other. This will allow you to have more control over your cooking speed.
Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after. See below for our reference guide of when to pull it off the grill. Let rest in a warm place covered loosely with foil for 15 minutes.
Doneness
Whatever you do, don’t risk it by guessing the doneness of your Tomahawk. Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for when they should be pulled off the grill and their final rested temperature.
| Rare | Med Rare | Medium | Med Well | Well Done | |
| Pull Temp | 50-55oC | 55-60oC | 60-65oC | 65-70 oC | 70 oC |
| Final Temp | 60 oC | 60-65 oC | 65-70 oC | 70 oC | 75oC+ |
Serving
Hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and pepper and serve with lashings of chimichurri or the more traditional béarnaise with fries.
