The Tomahawk Steak is not just any steak – it's a statement. With its impressive long bone and rich marbling, this is the perfect steak for special occasions. Serve as the ultimate showstopper!
Preparation
Step 1: Make Café de Paris Butter
Mix the soft butter with curry, paprika, parsley, capers and lemon juice. Roll in plastic wrap into a cylinder and place in the fridge. This can be done up to 2 weeks ahead.
Step 2: Prepare the Steak
Remove the tomahawk 1-2 hours before cooking. Pat dry with paper towels. Mix the mustard with pressed garlic, thyme, salt and pepper. Rub the steak with this and let come to room temperature.
Step 3: Preheat the BBQ
Light the BBQ and let the coals get hot to a temperature of 250-300°C. For tomahawk you use direct heat for the best result. Add the rosemary branch for delicious smoke flavor.
Step 4: Grill the Tomahawk
Place the tomahawk on the hot grill. Bake 4-5 minutes per side for medium-rare. Use tongs (not a fork!) to turn. Don't let the bone get direct flame. In the last minute, baste the steak with rosemary butter.
Step 5: Rest and Serve
Let rest 10 minutes under aluminum foil. Slice the cold café de paris butter into slices and place on the warm steak. Serve directly from the board with extra sea salt.
Tips from the BBQ Chef
- The tomahawk is actually a ribeye with a long rib bone – ask the butcher to cut this specially.
- Measure core temperature: 52°C for medium-rare, 55°C for medium.
- Pour the drippings from the pan over the sliced steak for extra juiciness.