reverse-seared tomahawk steak with chimichurri.

A show-stopping tomahawk cooked low and slow in the oven, then seared hot on the BBQ for a perfect edge-to-edge finish. Served with chimichurri.

Dietary: Gluten Free, Dairy Free
Cooking Time: 50-80 minutes
Serves: 2-4

Ingredients:
1 tomahawk steak (approx. 1-1.2kg, 4-5cm thick)
2 tablespoons olive oil
2 teaspoons sea salt flakes
1 teaspoon cracked black pepper

To Serve:
Chimichurri

Method:
Remove the steak from the fridge 30-45 minutes before cooking. Pat dry and season generously.
Preheat the oven to 120°C (100°C fan-forced). Place the steak on a wire rack over a lined tray.
Cook for 45-75 minutes depending on thickness, until the internal temperature reaches 46-48°C for medium-rare.
Rest for 5-10 minutes while you heat the BBQ to high.
Coat with olive oil and sear for 1-2 minutes each side, plus the fat edge, until a deep crust forms.
Check for a final temperature of 54-57°C for medium-rare.
Slice the meat from the bone, cut into thick slices against the grain and serve with chimichurri.

Butcher's Tip:
Always use a meat thermometer rather than relying on time, especially with a thick bone-in cut.