Best tomahawk ever
A huge steak for serious meat lovers. Tomahawk is a ribeye steak, carved from the rib cage. Cooked in butter, garlic and thyme with your favourite seasoning, this will be your tastiest and most impressive steak yet.
Ingredients
- 1 Pure South tomahawk steak
- Salt & pepper to taste
- 75 g butter
- 3 cloves garlic sliced in half
- 6 sprigs Superb Herb Thyme
- 1 tbsp steak seasoning mix
To serve
Instructions
- Let your steak sit out of the fridge for at least 15–30 minutes.
- Pat dry the steak with paper towels. Generously coat with salt and pepper rubbing it into the steak. Leave to rest for 30 minutes to get to room temperature.
- Preheat a BBQ to 315 °C. Have the heat going on only one side making sure it has a grill plate. Spray the BBQ with cooking spray.
- Coat the steak with spice rub.
- On the grill/heated side of the BBQ place the steak, gently pressing down with the back of a spatula. Sear for 2.5 minutes with the lid of the BBQ down. Repeat with the other side.
- Move the steak to a raised rack on an indirect heat side.
- Place a tray below the rack with the butter, garlic and thyme. Once butter has melted, baste the steak, letting the juices fall back into the tray.
- Close the BBQ lid and cook for 8 minutes.
- Baste the steak again. Then flip the steak and baste the other side. Close the BBQ lid again. Repeating the process every 5-10 minutes. Once the internal temperature reaches 55°C remove steak from the BBQ. Leave to rest for 10 minutes.
- Serve with your favourite sides.
Notes
Tip: Removing the steak at 55°C (roughly 20–25 minutes cooking time) will give you a rare steak, cook for roughly 30–35 minutes for medium/rare or 40–45 minutes for medium.
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