烹調方法：

1. 解凍與準備：自然解凍（最好提前24-48小時放雪櫃），徹底抹乾水分，室溫回溫45-60分鐘。用粗海鹽 + 黑胡椒大量調味（可提前幾小時或隔夜）。
2. 預熱：平底鍋（最好鑄鐵）或燒烤爐燒至極高溫（冒煙）。
3. 煎封面：塗高溫油，每面煎2-4分鐘至金黃有焦痕（包括骨邊和肥邊）。可加牛油、蒜、香草淋油。
4. 低溫完成（最重要一步）：
   • 移入預熱220-250°C焗爐，焗至中心溫度達你想要的熟度前5°C左右（例如想3成熟，目標內溫50-52°C就出爐）。
   • 或用燒烤爐的間接熱（indirect heat，低溫區）慢烤。
5. 靜置：取出後靜置8-15分鐘（厚切要久一點），讓肉汁回流，餘溫會再升幾度。
6. 切片享用：沿骨切片，配蔬菜、馬鈴薯或牛油醬。
   
   

強烈建議買一支電子肉溫計，這是煮厚牛扒最準確的工具（rare ≈49-52°C, medium-rare ≈52-57°C, medium ≈57-63°C，出爐時比目標低幾度）。

Origin: United States

Weight: 1-2 kg, bone-in (other sizes are available upon request)

Storage: Store in a freezer at -18°C or below to preserve its freshness.

Thawing method: Thaw in a refrigerator at 0-5°C for best quality and freshness. It is recommended to consume immediately after thawing. *Quick thawing method is to place the product in a bag and thaw it in water.

Cooking method:

1. Thawing and Preparation: Thaw the steak naturally in the refrigerator (ideally 24–48 hours in advance). Pat the surface thoroughly dry with paper towels. Let it come to room temperature for 45–60 minutes. Generously season both sides with coarse sea salt and black pepper (you can season several hours ahead or even the night before for better flavor).
2. Preheat: Heat a cast-iron skillet (or your grill) over extremely high heat until it is smoking hot.
3. Sear the Surface: Rub the steak with a high smoke-point oil. Sear each side for 2–4 minutes until a deep golden-brown crust forms with nice grill marks (including the bone edge and any fat cap). During searing, you can add butter, garlic, and herbs (such as rosemary or thyme) and baste the steak for extra flavor.
4. Finish with Low Heat (the most important step):
   • Transfer the steak to a preheated oven at 220–250°C (430–480°F) and continue cooking until the internal temperature reaches about 5°C (9°F) below your desired final doneness. For example, for medium-rare, remove from the oven when the center reaches around 50–52°C (122–126°F).
   • Alternatively, if using a grill, move the steak to the indirect heat zone (lower temperature area) and cook slowly.
5. Rest the Steak: Remove the steak from the heat and let it rest for 8–15 minutes (longer for thicker cuts). This allows the juices to redistribute. The internal temperature will continue to rise a few degrees during resting.
6. Slice and Serve: Slice the steak along the bone into portions. Serve with your favorite sides such as vegetables, potatoes, or a compound butter sauce.

Strongly recommended: Invest in a good digital meat thermometer. It is the most accurate way to cook thick-cut steaks perfectly. Approximate internal temperature guide (final temperature after resting):

• Rare: 49–52°C (120–125°F)
• Medium-Rare: 52–57°C (130–135°F) ← most recommended for Tomahawk
• Medium: 57–63°C (135–145°F)

Enjoy the delicious USA Sterling Silver Tomahawk Steak with your favorite vegetables and potatoes as side dishes.