Tomahawk with sun-dried tomato & Rosemary butter
About
Prep Time:
20 minutes
cook time:
1.5–2 hours (incl. resting)
serves:
4 - 6
The hero of the table - a reverse-seared tomahawk finished with a melting sun-dried tomato and rosemary butter. This is the one to slow down for.
ingredients:
1.1kg tomahawk steaks, room temperature (out of the fridge 1 hour before cooking)
2 tbsp olive oil
Flaky sea salt and coarsely cracked black pepper
2 sprigs fresh rosemary
2 cloves garlic, bruised
Butter:
100g unsalted butter, softened
40g sun-dried tomatoes in oil, drained, patted dry and finely chopped
1 tsp reserved sun-dried tomato oil
1 clove garlic, finely grated
1 tbsp fresh rosemary, finely chopped
Zest of 1/2 lemon, plus a squeeze of juice
Pinch of flaky salt
Preparation:
Make the compound butter first: combine softened butter, sun-dried tomatoes, tomato oil, garlic, rosemary, lemon zest and juice, and salt. Mix well, then spoon onto a small dish and refrigerate until firm (at least 1 hour). This can be made a day ahead.
Preheat the oven to 120°C (fan-forced). Pat the tomahawks completely dry with paper towel, then season generously all over with salt and pepper.
Place the steaks on a wire rack over a tray and roast until the internal temperature reads 46–48°C for medium-rare (use a probe thermometer in the thickest part, away from the bone). This will take roughly 45–60 minutes depending on thickness.
Rest the steaks loosely tented in foil for 10 minutes while you heat a heavy cast-iron pan (or the chargrill) until smoking hot.
Add the oil to the pan, then sear each steak hard on all sides — including the fat edge, standing it up with tongs — for 60–90 seconds per side until deeply browned. In the final minute, add a big spoon of the butter, extra rosemary and garlic, and continuously baste.
Rest for a final 5–10 minutes. Spoon on a generous amount of the sun-dried tomato butter and place on top so it melts as you carve. Carve away from the bone, slice against the grain, and serve!
