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Here’s how to cook a tomahawk steak

Ask us to name two manly objects and we’ll reply “steak” and “the devastating weapon brutally employed by Apache warriors in the early 19th century”. Who wouldn’t?

Fitting then, because tomahawk steaks – so named because the meat is cut from the fore-rib with the entire rib left attached, making for a dramatic dinner piece as well as a succulent bite - is more popular than ever in the UK right now. 

But as you can probably tell by that sizeable mound, cooking these whopping great tender slabs properly needs all the tact of an expert.

Luckily, Faraz Ahmad, owner of London’s new Southern BBQ restaurant Meat and Shake, which is currently serving up the tomahawk, is one such man.

Take note...

[Images: Julian Ward] 

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