Wagyu x Black Angus Tomahawk

Wagyu x Black Angus Tomahawk

Gluten Free
Description

A true showstopper, our tomahawk steak is a rib eye on the bone with serious presence. Thick-cut and richly marbled, it delivers deep, full-bodied flavour and melt-in-your-mouth tenderness. Perfect for the grill or oven, it’s the ultimate cut for those who appreciate tradition, theatre, and a serious steak. Hand-selected and expertly prepared by our butchers, premium beef, done the P. Princi way since 1950.

Price
$42.00
$42.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
View full details
Cooking Guide

How to Cook the Perfect Tomahawk Steak

  • 01 Bring To Room Temperature
  • 02 Season Generously
  • 03 Reverse Sear Method (Best For Thick Cuts)
  • 04 Rest Again
  • 05 Slice And Serve
01 Bring To Room Temperature 02 Season Generously 03 Reverse Sear Method (Best For Thick Cuts) 04 Rest Again 05 Slice And Serve

Remove the tomahawk from the fridge at least 1 hour before cooking to ensure even cooking.

Pat dry, then coat with salt, pepper, and your favourite steak spices or herbs.

  1. Preheat your oven to 120°C
  2. Place the steak on a wire rack over a baking tray and slow roast until internal temp reaches 50–52°C for medium-rare (this can take 45–60 minutes depending on thickness).
  3. Remove from the oven and rest for 10 minutes.
  4. Heat a heavy skillet or grill to high heat and sear the steak for 1–2 minutes per side until a deep, crispy crust forms.

Let the steak rest for 5–10 minutes before slicing to let the juices redistribute.

Cut against the grain and enjoy that juicy, tender, flavour-packed steak.

FAQ

Your questions, answered.

Are your beefs grass-fed or grain-fed, and where are they sourced?

Our premium beef comes from cattle raised in the pristine pastures of Nannup, in Western Australia’s South West. We offer a mix of grass-fed and carefully managed grain-fed beef to ensure excellent flavour, tenderness, and quality.

Can beef be frozen?

Yes, beef can be frozen. Wrap each cut tightly in butcher’s paper or freezer-safe packaging and store at -18°C or below. For best results, thaw beef in the

How long will fresh beef last in the fridge?

Fresh beef should be consumed within 3–5 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

What does Wangus mean?

Wangus is an exclusive, premium crossbreed beef available only at P. Princi Butchers. Renowned for its exceptional marbling and superior tenderness, each cut delivers bold, rich flavour and a melt-in-your-mouth texture, showcasing the very best of Western Australia.

Do you offer marinated beef products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.