Tomahawk Steak KL
Words: Monica Tindall Photos: Rich Callahan
Resembling a single-handled axe, the tomahawk steak is easily recognized by its long bone holding a weighty hunk of meat on the end. While it may evoke images of The Flintstones and bring out your inner caveman, the team at Chambers Grill is promising a much more sophisticated experience.
Tomahawk Steak Promotion at Chambers Grill KL
Chambers Grill at the Hilton Kuala Lumpur is currently running a tomahawk steak promotion. Guests have a choice of Black Angus or Wagyu, and even further acknowledging carnivorous desires, the steak is carved directly are your table. The flesh is paired with gracious service and a quality selection of wines.
Tomahawk steak, also known as “cowboy steak” or “bone-in ribeye,” is a cut of beef ribeye with the entire bone left in. It’s French trimmed removing the excess fat from the protruding bone. This makes for a striking presentation, somewhat similar in appearance to a primal weapon.
Hovering around two inches in thickness and weighing well over a kilogram, the tomahawk steak is ideal for sharing. I’m thinking two to four people with a few sides could easily be fed by this monster. My meat-loving dining companions, however, feel confident that they could polish it off all to themselves.
Tomahawk Steak – Two Breeds
Tomahawk 1.3kg Grain-fed Black Angus (RM550) from the Victorian farm, Great Southern Beef, has a marbling score of 2. It’s the larger of the choices with this very robust breed originating in England. The second, Tomahawk 990g, Grain & Rice-fed Wagyu (RM750), a Japanese breed raised in Stanbroke Queensland, is slightly smaller in size but with an evener marbling and a score of 7.
Both steaks have been wet-aged for around two months and finished off in the Himalayan-salt dry-ageing cabinet for 18 days. The dry-ageing of the steak intensifies the flavours, and chef Darius recommends the ideal cooking doneness as medium-rare.
Tomahawk Steak Cooking Method
The steak is cooked on the bone over a Japanese charcoal grill. The high, consistent heat keeps the juice inside, and the bone-in offers some heat travelling down the insides. It’s sealed on a high temperature, then put in the oven, before being given another quick toss on the grill, and is then let rest for few minutes to relax the meat before serving.
The final delivery sees the tomahawk steak cut at the table. A little edible drama proceeds with the bone held in one hand as the meat is cut lengthwise separating it from the skeleton. It’s then sliced across the grain revealing its pink middle framed by attractively charred edges.
Five sauces – Sarawak peppercorn, red wine jus, mushroom, Bearnaise and café de Paris butter – make fun flavour experiments, as do the variety of pepper and salts (sea, red wine and Viking-smoked salt).
You can take your pick of sides to pretend you’re balancing your meal with some veg. We give the Grilled Portobello Mushroom (RM27), Grilled Green Asparagus (RM27) and Grilled Vegetables (RM27) an order and find them all highly satisfying.
A good tomahawk steak deserves a fine wine, and Hilton Kuala Lumpur has an Award of Excellence by Wine Spectator Magazine, guaranteeing a substantial selection. Featuring over 400 labels, with vintage depth and vertical offerings from several premium producers around the world, there are no complaints about the collection here.
Sixteen wines are available by the glass giving decent diversity in grape and region. I compare a French and an Australian red with the wagyu. The French, Lamothe-Vincent, Merlot Blend (RM56) from the right bank is dark cherry in the glass. The bouquet is of dark ripe fruits, and in the mouth, it’s luxurious and elegant drawing to a conclusion with soft tannins.
The Aussie, Yalumba Patchwork Shiraz (RM79) enters the mouth with much greater boldness. It has a bit more fruit and ends with a savoury thread. I find this very attractive as one glass on its own, but the French is easier to continue sipping with multiple pours.
The compact dessert menu at Chambers Grill is worth a second look, especially for the Warm Butterscotch Pudding (RM41). This moist mound comes with toffee sauce, whipped cream and candied peanuts. It is possibly the fanciest version of sticky date pudding I’ve come across with its stripe of gold leaf across the crown.
Tomahawk Steak KL Review at Chambers Grill
Offering two breeds for the tomahawk steak promotion, Chambers Grill is a fine spot for meat-lovers to enjoy premium cuts. True connoisseurs might consider dining with a small group and ordering both the wagyu and the Black Angus to do a side by side comparison. The wine menu is fab, as is the service.
Reasons to visit Chambers Grill: current tomahawk steak promotion offering two different breeds – wagyu and Black Angus; award-winning wine menu; excellent service.
Love your steak? Find more steak restaurants in Kuala Lumpur here.