Yeah pity , I could have done a bit better. I bought myself one of those tomahawk steaks in sv and cooked it today. 1.5kgs it was and it was lovely. I’m fit to burst here
Thats all that matters. Id a rib eye, home made chips, carrots and pepper sauce, devine
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You carve the bone off before plating, you roaster.
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Bollox
Did you do the reverse sear on it Mike?
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I did
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You wiggled the stiletto cunningly there you crafty fucker… 
I had the tomahawk as well but made a warm salad out of it with a spinach, rocket, warm baby spuds, blue cheese, pomegranate, toasted sesame seeds, garlic bread croutons and roast tomato and onion… I’d go so far as to say its my signature dish
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I’ve treated myself (and herself) to chateaubriand from Higgins for tonight. Price of a decent takeaway.
I’m thinking oven for 90 minutes at 90 degrees and then a reverse sear for 4 or 5 minutes
Any tips or will I make a bollox of it
I’ll have grilled asparagus, triple fried chips and creamed spinach (M&S) as sides with a bearnaisse sauce (M&S)
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Just back from Higgins’s there. Got a lovely pork chop for the tea. I’ll fry it on the pan.
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Get the carnivore rub on it too
I’ve run out of that
They had it at the check out.
I had a pork roast from there a few weeks ago. As nice a roast as I’ve ever had. The crackling was unreal.
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RIP
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I think I’ll have a Malbec with it.
How thick is the meat? Unless you want it well done seems way too long in the oven and too long searing.
For a 2 inch thick steak, I set the oven at 120C and heat the steak for 20-30 min. Check the temp after 20 min. Rare is 49C, med rare 54C, so you want 10C below that as final oven temp. Sear it in a really hot skillet for no more than 45 sec a side and do the edges as well. Then let it rest for 10 min.
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Would you have had to get the skillet up to 500 degrees?
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I use a cast iron skillet and get it fairly hot, probably over 600F.
For chateaubriand I’d say an hour at 100/120C.
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