From Thu 25 May, Aldi is offering tomahawk steaks for £12.99 per kilogram in stores.
Tomahawk steak The beast of a beef, which is a cut of rib-eye that includes the rib bone and named tomahawk because its shape resembles an axe, can cost about £65 per kilogram in a top restaurant. The next cheapest we found at a supermarket was £26.99 per kilogram at Waitrose*.
Aldi says the tomahawk steaks, which you can get from 1kg on the bone, are available in all its UK stores, but will only be around while stocks last – so make no mis-steak, you'll need to get moo-ving if you want to claim your steak in this offer.
This is probably something the home chef will want to cook slowly in the oven before cooking in oil in a hot pan to get a decent crust.
By cooking in the oven and using a meat thermometer you will get a better chance of getting it cooked to a "doneness" you want with out turning the outside to charcoal.
Secondly, if you wanted medium or well done on this thing and you cook it straight on a high heat then you will end up with a "resting" time so long you it will be frozen again! Cooking in the oven slowly, at a low temperature will reduce the rest time considerably.
tomharris79656
23 May 176#7
holeymoley18
23 May 174#2
Don't think I'll be bothering. Never heard of it before, but I know I'm usually way behind the curve with most things. Love a bit of rib eye, but paying extra for a bone? Nah, sounds a bit Emperor's new clothes to me.
backinstock
23 May 174#1
Thanks, I'll get a couple for the weekend.
Should be nice starters.
All comments (24)
backinstock
23 May 174#1
Thanks, I'll get a couple for the weekend.
Should be nice starters.
holeymoley18
23 May 174#2
Don't think I'll be bothering. Never heard of it before, but I know I'm usually way behind the curve with most things. Love a bit of rib eye, but paying extra for a bone? Nah, sounds a bit Emperor's new clothes to me.
compadre to holeymoley18
23 May 17#6
It's £12.99 a kilo. Seems reasonable. Similar cut to T bone.
aLV426 to holeymoley18
23 May 171#10
I had this in a restaurant - they obviously included the weight of the bone in the description as there was little meat there. I reckon the "flavour" experience isn't worth the hassle of home cooking (that bone will get in the way!)
Heat added OP, I'll stick to Porterhouse though...
moob to holeymoley18
23 May 17#14
So was ribeye a few years back - no one had heard of it either.
Meat off the bone is generally more flavoursome.
pooka to holeymoley18
23 May 171#15
Behind the curve!! lol the dinosaurs eat these steaks in every cartoon..
7day
23 May 17#3
Good post will be in the queue at 8 am as usual
JumpMan1980
23 May 17#4
Come out swinging :man:
groenleader
23 May 179#5
These are quite thick.
This is probably something the home chef will want to cook slowly in the oven before cooking in oil in a hot pan to get a decent crust.
By cooking in the oven and using a meat thermometer you will get a better chance of getting it cooked to a "doneness" you want with out turning the outside to charcoal.
Secondly, if you wanted medium or well done on this thing and you cook it straight on a high heat then you will end up with a "resting" time so long you it will be frozen again! Cooking in the oven slowly, at a low temperature will reduce the rest time considerably.
tomharris79656
23 May 176#7
BluePandaMan to tomharris79656
23 May 17#9
:smile::smile::smile:
motionwerk
23 May 171#8
The good thing about this cut is that it can be used as a weapon if overcooked to punish the person in charge of pots and pans.
helloyoufool
23 May 171#11
the one I bagged from Morrison's last year on the £15 Fathers Day deal was tremendous
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Opening post
Tomahawk steak
The beast of a beef, which is a cut of rib-eye that includes the rib bone and named tomahawk because its shape resembles an axe, can cost about £65 per kilogram in a top restaurant. The next cheapest we found at a supermarket was £26.99 per kilogram at Waitrose*.
Aldi says the tomahawk steaks, which you can get from 1kg on the bone, are available in all its UK stores, but will only be around while stocks last – so make no mis-steak, you'll need to get moo-ving if you want to claim your steak in this offer.
Source - MSE
Also seen in Daily Mirror
https://www.google.co.uk/amp/www.mirror.co.uk/money/aldi-selling-steak-bigger-your-10475082.amp
Top comments
This is probably something the home chef will want to cook slowly in the oven before cooking in oil in a hot pan to get a decent crust.
By cooking in the oven and using a meat thermometer you will get a better chance of getting it cooked to a "doneness" you want with out turning the outside to charcoal.
Secondly, if you wanted medium or well done on this thing and you cook it straight on a high heat then you will end up with a "resting" time so long you it will be frozen again! Cooking in the oven slowly, at a low temperature will reduce the rest time considerably.
Should be nice starters.
All comments (24)
Should be nice starters.
Heat added OP, I'll stick to Porterhouse though...
Meat off the bone is generally more flavoursome.
This is probably something the home chef will want to cook slowly in the oven before cooking in oil in a hot pan to get a decent crust.
By cooking in the oven and using a meat thermometer you will get a better chance of getting it cooked to a "doneness" you want with out turning the outside to charcoal.
Secondly, if you wanted medium or well done on this thing and you cook it straight on a high heat then you will end up with a "resting" time so long you it will be frozen again! Cooking in the oven slowly, at a low temperature will reduce the rest time considerably.