Recipe VICKI RAVLICH-HORAN | Images BRYDIE THOMPSON
This is a very impressive cut of meat and one you will be hard pressed to find at the supermarket. Basically, a piece of beef rib eye (or scotch fillet) with the rib bone still intact, you’ll find Tomahawk steaks at great butchers, like Expleo where we got ours. Because the bone is still attached, a Tomahawk steak is often thicker than the average scotch fillet, so you need to take this into consideration when cooking it.
1 Tomahawk steak will feed 3-4 people.
To cook the steak, season liberally with salt and pepper as the BBQ or a cast iron griddle pan is heating up. Sear the steak in a very hot pan or BBQ for 3–5 minutes on each side depending how you like your steak. Shawn from Expleo, who likes his blue, says 1 minute each side!
The key is a VERY hot pan or BBQ and only turn the steak once, so you get beautiful caramelisation.
Once seared, place in a hot oven (200°C) for 5–10 minutes (again depending how you like your steak). Remove from the oven and rest for 5–10 minutes before slicing and serving with the salsa verde.
TIP – remove the steak from the fridge at least 30 minutes before cooking.
SALSA VERDE
1 cup coriander
1 cup parsley
1 tbsp Dijon mustard
1 garlic clove
1 anchovy fillet
1 tbsp lemon juice
3 tbsp
pinch of salt
Place all the ingredients in a blender or food processor and blend until smooth. Place in a glass jar and store in the fridge for up to a week.
