Reverse Seared BBQ Tomahawk

Serves:
1-2

Prep: 30 mins
Cook: 30 mins

Difficulty Level:
Easy

Pairing: Irish Stout (we like Guinness West Indies Porter)

Ingredients

Meat:


For seasoning:

  • 5g Dried thyme 

  • 3g Fresh rosemary leaves, finely chopped

  • 4 x Garlic cloves smashed and chopped

  • 1 x Tablespoon of olive oil

  • 3 x Generous pinches of sea salt

  • 2 x Generous pinches of cracked black pepper

For Barbecuing:

  • 2 x Tablespoons of rapeseed oil 

For Resting:

This fantastic compound butter can be made in advance for resting your tomahawk steak

  • 4 x Tablespoons of salted Irish butter 

  • 2 x Teaspoons of smashed and chopped garlic

  • 1 x Teaspoon of finely chopped parsley

  • 1/2 x Teaspoon of chopped rosemary

  • 1/2 x Teaspoon of sea salt 

  • 1/2 x Teaspoon of crushed black pepper

  • 1/2 x Teaspoon of Worcester sauce

Method

The Prep

  1. Lift your Tomahawk steak out of the fridge at least 1 hour before cooking, allowing it to reach room temperature

  2. Remove all packaging

  3. Heat your oven to 140ºC (fan) 

  4. Fire up the barbeque to a high heat, just after the Tomahawk goes into the oven

Seasoning 

  1. Fire all the seasoning ingredients listed above into a small bowl

  2. Mix well with a teaspoon

  3. Take time to massage the seasoning mixture into the Tomahawk, don’t forget the sides

Cooking 

  1. Place the seasoned Tomahawk onto a roasting tray

  2. Place the oven tray on the middle shelf of your preheated oven

  3. Fire up the barbecue, high-heat

  4. Optional: We like to add some long sprigs of fresh rosemary around the meat for added flavour!

  5. Keep the Tomahawk in the oven until it reaches 50ºC in the thickest part (this will take around 35-45 minutes)

Make the Compound Butter (we make this in advance)

  1. Add the butter to a saucepan and place over a medium heat

  2. Remove the saucepan from the heat when the butter has melted 

  3. Mix the garlic, parsley, rosemary, sea salt, black pepper and Worcester sauce into the melted butter

  4. Leave to cool, room temperature is ideal

BARBECUE TIME! 

  1. When the Tomahawk reaches 50ºC inside temperature, remove it from the oven

  2. Paste with 2 x tablespoons of rapeseed oil 

  3. Place the Tomahawk directly on the barbeque grill with the meaty end over the hottest area

  4. Cook until the temperature rises to 55ºC inside the thickest meat; around 4 minutes on each side

  5. Once ready, remove the Tomahawk from the barbeque and place it on a place or chopping board to rest

  6. Smear your premade compound butter over the meat 

  7. Allow the Tomahawk to rest for at least 15 minutes before carving