Tomahawk steak
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Main
Method
Make sure the steak is at room temperature. Heat the barbeque or an iron pan grill on a high heat. Score the fat side. Season the flesh generously with flaky sea salt and freshly ground pepper. Drizzle with extra virgin olive oil. Grill first on the fat side on a medium heat for 4-5 minutes to render out the fat. Then sear the flesh sides on a high heat, turning only once when a crust has formed. Reduce the heat to medium or move to a cooler part of the grill.
Cook for 7-8 minutes on one side then 6-7 minutes on the other for medium-rare. The inner temperature should read 57°C.
Allow to rest on a warm surface for 8-10 minutes before carving to allow the juices to redistribute themselves.
Slice the rested steak off the rib bone. Cut into slices across the grain and serve with the sauce and accompaniment of your choice — a creamy gratin dauphinoise, roast onions, wild garlic butter and salt, smoked paprika butter, anchovy and chervil butter, honey whole mustard butter.
Ingredients
1 tomahawk steak
flaky sea salt
pepper
extra virgin olive oil
Method
Make sure the steak is at room temperature. Heat the barbeque or an iron pan grill on a high heat. Score the fat side. Season the flesh generously with flaky sea salt and freshly ground pepper. Drizzle with extra virgin olive oil. Grill first on the fat side on a medium heat for 4-5 minutes to render out the fat. Then sear the flesh sides on a high heat, turning only once when a crust has formed. Reduce the heat to medium or move to a cooler part of the grill.
Cook for 7-8 minutes on one side then 6-7 minutes on the other for medium-rare. The inner temperature should read 57°C.
Allow to rest on a warm surface for 8-10 minutes before carving to allow the juices to redistribute themselves.
Slice the rested steak off the rib bone. Cut into slices across the grain and serve with the sauce and accompaniment of your choice — a creamy gratin dauphinoise, roast onions, wild garlic butter and salt, smoked paprika butter, anchovy and chervil butter, honey whole mustard butter.
