Tomahawk Steak
Serves 2
INGREDIENTS
1 Tomahawk Steak
Sea salt
Black Pepper
Seasoned Butter
3 tablespoons salted butter at room temperature
2 teaspoon minced garlic
1/2 teaspoon parsley finely chopped
1/2 teaspoon rosemary finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
PREPARATION METHOD
Remove the Tomahawk steak from the fridge, pat dry with kitchen towel and leave for 15-20 mins to come to room temperature.
Pat dry again, and then brush the surface with olive oil. Liberally salt and pepper (about 1/2 tspn) and rub into the meat. Repeat with the other face(and include the sides)
Light the BBQ and leave to achieve maximum heat (about 30 mins). Push all the coals to one end to set up a two heat zone BBQ.
Over the hot coals, sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
Transfer the steak onto some tin foil and wrap it around) and move it to the cool zone. Pull down the BBQ lid and bake until the internal temperature reaches 128F (med rare). This will take about 20minutes, but depends on the thickness of the steak.
Remove from the BBQ, open the foil to place half of the seasoned butter on the top. Tightly re-wrap and leave to rest 5-10 minutes.
Remove the bone, and slice. Spoon some of the juices over the steak and serve with some of the seasoned butter on top
Seasoned Butter
In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.
Ormside Kitchen 