Chargrilled Tomahawk
By Sean Hall, Executive Head Chef at 6Head
INGREDIENTS
2 x 1.5kg tomahawk steaks
Sea Salt to season
60mls olive oil
½ bunch rosemary, tied
60mls lemon juice
Method
Remove tomahawks from the fridge 15 minutes to 1 hour before cooking and rub with oil, season liberally with sea salt.
Place a slit in the meat near the bone and bash meat out gently. This ensures even the cooking of the steak.
Heat a barbeque grill to high heat. Grill the tomahawks, turning occasionally for 10-15 minutes on each side, or until the core temperature is between 58◦C-65◦C or until cooked to your liking. Brushing throughout with rosemary brush.
Transfer to a tray, drizzled with lemon juice and oil. Cover loosely with foil to rest for 15 minutes. Place tomahawks back on the grill for 4 minutes prior to serving.
Carve steak, sprinkle with shaved truffle, and serve with sides of your choice.
Recipe Card
WATCH THE FULL RECIPE HERE
