Ingredients

For the garlic butter
100g Ampersand salted butter, softened
 
2 cloves garlic, finely grated
Small handful parsley, finely chopped
½ tsp lemon zest (optional, but recommended)
Black pepper

For the steak
1 DukesHill Tomahawk Steak
 
Sea salt & freshly ground black pepper

For the loaded crushed rosemary potatoes
1 pack DukesHill Roasted New Potatoes with Rosemary
 
4–6 rashers DukesHill Dry Cured Smoked Streaky Bacon
 
1–2 tbsp garlic butter (from above)
Small handful finely grated parmesan (optional)
Fresh chives or parsley, finely chopped
Sea salt & black pepper

To serve
DukesHill Proper Piccalilli
 
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Garlic Butter BBQ Tomahawk Steak with Loaded Crushed Rosemary Potatoes & Proper Piccalilli

Rated 5 stars by 1 users

A true centrepiece for outdoor dining. This impressive tomahawk steak is seared over the BBQ and finished with melting DukesHill garlic butter, served alongside crispy crushed rosemary potatoes loaded with smoked streaky bacon and a light parmesan finish. A spoonful of Proper Piccalilli brings the perfect sharp contrast.
Servings 2-3
Prep Time 15 minutes

Directions

Make the garlic butter

  1. Step 2 In a bowl, mix the softened Ampersand butter with the garlic, parsley, lemon zest (if using) and black pepper until well combined. Set aside.

Prepare the steak

  1. Step 4 Remove the tomahawk from the fridge at least 1 hour before cooking. Pat dry and season generously with sea salt and black pepper.

Cook the potatoes

  1. Step 6 Cook the DukesHill roasted rosemary potatoes according to pack instructions until piping hot.

  1. Step 7 Gently crush each potato with the back of a spoon. Return to a hot BBQ or oven for 10–15 minutes until crisp and golden.

Cook the bacon

  1. Step 9 Grill or fry the streaky bacon until crisp. Roughly chop.

Sear the steak

  1. Step 11 Prepare the BBQ for two-zone cooking. Sear the tomahawk over high heat for 3–4 minutes per side until a deep, caramelised crust forms.

Finish the steak

  1. Step 13 Move to the cooler side, close the lid, and cook to your preferred doneness. In the final minutes, baste generously with the garlic butter.

Load the potatoes

  1. Step 15 Toss the crushed potatoes with the crispy bacon and some of the melted garlic butter. Scatter lightly with parmesan and return briefly to the heat until melted and crisp in places.

  1. Step 16 Finish with chopped herbs and seasoning.

Rest the steak

  1. Step 18 Rest for 10–15 minutes.

Serving Suggestion

  1. Step 20 Carve the tomahawk into thick slices and arrange on a board. Serve with the loaded potatoes, grilled vine tomatoes (optional, for colour and balance), and a generous spoonful of DukesHill Proper Piccalilli.

Chef’s Tip

  1. Step 22 Make the garlic butter ahead and chill it in a log - then slice and melt over the steak just before serving for a glossy, restaurant-quality finish.