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Tomahawk Steaks

  • Meat Beef
  • Cut Steak

Masterclass

Ingredients

Beef

  • 2 x 1.5kg tomahawk steaks

Other Ingredients

  • Sea Salt to season
  • 60mls olive oil
  • ½ bunch rosemary, tied
  • 60mls lemon juice

Serving Suggestions

  • shaved truffle
  • sides of your choice

Preparation

  1. Remove tomahawks from the fridge 15 minutes to 1 hour before cooking and rub with oil, season liberally with sea salt.
  2. Place a slit in the meat near the bone and bash meat out gently. This ensures even cooking of the steak.
  3. Heat a barbeque grill to a high heat. Grill the tomahawks, turning occasionally for 10-15 minutes each side, or until core temperature is between 58◦C-65◦C or until cooked to your liking. Brushing throughout with rosemary brush.
  4. Transfer to a tray, drizzled with lemon juice and oil. Cover loosely with foil to rest for 15 minutes. Place tomahawks back on grill for 4 minutes prior to serving.
  5. Carve steak, sprinkle with shaved truffle, and serve with sides of your choice.

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