Aged Beef Rib Tomahawk
10 min Preparation
40 min Cooking
3 Portions


  • 1 Fontaine Family Aged Beef Tomahawk about 1.57 kg (about 3 1/3 lb)

Dry Marinade

  • 60 ml (1/4 cup) steak spice
  • 45 ml (3 tbsp.) paprika
  • 30 ml (2 tbsp.) sugar


  1. Preheat the oven to 350˚F (175˚C).
  2. Unwrap the tomahawk and place it in an ovenproof pan.
  3. In a small bowl, combine all the dry marinade ingredients.
  4. Coat the meat with the dry marinade.
  5. Let stand at room temperature for at least 1 hour, to temper the meat and to give the marinade time to work (season and tenderize the meat).
  6. 6. Wrap the exposed bone in foil.
  7. Stick the meat thermometer (available where you buy your meat) into the tomahawk and set to 118˚F (48˚C). You can even take it out of the oven at 113˚F (45˚C) if you like it rare.
  8. Cook in the oven for about 40 minutes, flipping the meat halfway through cooking.
  9. When you take it out of the oven, note that the meat will continue to cook. Sear the meat for 30 seconds on each side in a hot cast iron skillet with a drizzle of oil.
  10. Cover the tomahawk loosely with foil and let the meat rest for 10 minutes before slicing. The meat should be around 130˚F (55˚C) at the time of serving for a medium rare doneness.

Side dishes

Tips and Tricks

Leftover dry steak marinade can be stored in a container for use at a later date.