Ingredients

1 DukesHill Tomahawk Steak 
Regular price
Regular price Sale price £19.99
Salt and pepper 
Optional: any favourite steak rub 
A large bunch of flat-leaved parsley, stalks removed, chopped 
2 tbsp chopped fresh oregano (or 1heaped tsp dried oregano)
3 cloves garlic, chopped finely  
2 red chillies, chopped finely 
Juice of half a lemon 
1 tbsp red wine vinegar 
150ml olive oil 
Salt and pepper to taste 
150ml double cream 
Salt and pepper 
Chips 
Watercress or lambs lettuce to garnish 

Filter Recipes

Cuisine

Food Type

Meal Type

Dinner

REVERSE-SEARED BBQ TOMAHAWK STEAK WITH CHIMICHURRI

Rated 5 stars by 1 users

The reverse-sear method is ideal for getting the perfect degree of ‘doneness’ to a thick steak such as a tomahawk. It involves gently bringing the steak up to temperature until the centre is a few degrees lower than the final target temperature, then finishing it of quickly over a high heat to achieve a lovely, crusted exterior.
Category Dinner
Serving 4
Prep Time 15 minutes
Cook Time 1.25 hours

Directions

  1. Step 1 First, make the chimichurri by combining all the ingredients together well, then allow to stand for an hour or two for the flavours to meld. The sauce should be pourable, so add more olive oil as necessary.

  1. Step 2 Make sure you have allowed your steak to come up to room temperature before starting to cook. The first stage of cooking can be done on a BBQ set for slow indirect heating, or in a domestic oven. It is with using an accurate meat thermometer (a Meater is ideal) to get the temperature just right. We like to cook Tomahawk medium-rare, to an internal of 52°-54°c, which is low enough to remain nicely pink, but enough to allow the fat (which carries all the flavour) to start to melt and baste the meat from within. 

  1. Step 3 Firstly, season the steak generously, particularly the fat, then cook very gently, at a temperature of around 110°c until the centre of the meat is 40°c (or about 12°c lower than the desired finished temperature). Wrap it in foil to keep warm, while you bring the barbecue up to its highest grilling temperature. 

  1. Step 4 Once the grill is hot, remove the foil and grill the tomahawk for a minute or two on each side until beautifully crusted, then remove from the heat and allow to rest for at least 10 minutes. 

  1. Step 5 Carve the steak into thick slices, drizzle with chimichurri, and serve with chips and salad – or your preferred accompaniments. 

Shop The Ingredients