The tomahawk steak is a showstopper for any steak dinner. We interviewed the executive chef at CUT by Wolfgang Puck to learn ...

5:57 Cooking Together: Holiday steak sure to please a crowd To reverse sear the Tomahawk steak preheat the oven to 225 F. Place the steak on a baking sheet lined with a resting rack. Brush both ...

If it wasn't already clear, one of the main draws to the tomahawk steak is the king-size bone that doubles as a handle. The very look and name of this steak cut are perfect for holding and waving ...

If you're looking to impress with a great meal, this tomahawk ... Allow steak to come up to room temperature . Place the steak in the preheated oven and cook until the internal temperature reaches ...

Method Add steak to half of the teriyaki sauce and sit for a few minutes whilst you place a griddle pan over a medium high heat to serve. Whilst the pan heats, slice the mushrooms thinly. Cook ...

1. Rub the Wagyu fat all over the steaks. 2. To make the chimichurri, wrap the jalapenos, cumin and coriander in foil. Place on heated racks and braai for 20 minutes. 3. Place in a blender with the ...

Add the rest of the butter and flip the panettone. Top with gammon slices and Oak Smoked Stanford. Turn the heat down and close the lid until the cheese has melted and bubbling. 3. Add the cherry jam, ...

It’s slow-cooked until it’s melt-in-your-mouth tender, then crisped to perfection and served with a sweet and tangy apple cider glaze. It’s the kind of dish that makes you close your eyes and say ...