TOMAHAWK STEAK WITH HERB AND MUSTARD SAUCE

INGREDIENTS

  • 1 x 2-3 kg 4-5 lb) Tomahawk steak (rib-eye on the bone)
    OR
  • 2 x 1kg (2.2 lb) Tomahawks– vacuumed and matured for up to 12 days in the fridge

HERB SAUCE

  • 80ml (½ cup) olive oil
  • 10ml (2 tsp) minced garlic
  • 45ml (3 tbs) fresh oregano, chopped
  • 45ml (3 tbs) fresh thyme, chopped
  • 45ml (3 tbs) fresh rosemary, chopped
  • 45ml (3 tbs) Italian parsley, chopped
  • Sharon’s Seasoning Salt
  • salt and freshly ground black pepper

HERB AND MUSTARD SAUCE

  • ½ bottle Hot English Mustard
  • 15ml (1 tbs) Wholegrain mustard
  • 5ml (1 tsp) minced garlic
  • 15ml (1 tbs) honey
  • 30ml (2 tbs) white vinegar
  • 45ml (3 tbs) Italian parsley, chopped
  • salt and pepper

Method

Step 1
Make a herb sauce with the olive oil, garlic, herbs, salt and pepper in a small food processor. Rub the paste all over the meat.

Step 2
Prepare a charcoal grill for indirect cooking. You’ll know the coals are ready when the charcoal turns grey. Divide the coals onto the sides behind the charcoal rails.

Step 3

Replace the grid. Close the lid and aim for 150°-180°C (325°-375°F). Once you get close to the desired temp, place the meat in the centre on the grid ensuring it’s not near any coals.

We will be using a Reverse Sear technique

This technique cooks the steak slowly on low heat without giving the meat any real colour. Make sure you turn and flip the Tomahawk every 10 mins to ensure even cooking. Medium rare is when the internal temperature reaches 52°C (125°F). Remove the Tomahawk. Cover completely with foil and let it rest for up to 10 mins.

Step 4

While you wait, add charcoal to get the braai very hot and then place the steak over the hot coals turning after 1-2 minutes and sear each side for a few minutes.

Then, hold the fat side over the grill to sear as well.  You will not need to rest the meat again.

HERB AND MUSTARD SAUCE

Step 1

Mix all ingredients together with a whisk. Set aside until ready to brush onto the meat

Spread with the herb and mustard sauce. Cut the meat off the bone and slice just before serving.

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