Seared Tomahawk Steak
3 – 4
So, here we are, deep into the territory of serious Carnivores. The ultimate of this week’s specials. Truly the CAVEMAN section- The Tomahawk steak!
It’s called a tomahawk cut because it resembles a single-handed axe. It is great to share with a few brave friends , but they must come hungry!
COMPLIMENTARY TO THE DISH
Baby tomato, feta and rocket salad drizzled in olive oil
2 x 800g tomahawk steaks
50 ml olive oil
30 g fresh rosemary, chopped
Salt and freshly ground black pepper
8 Old Harbour Beer from Hermanus Brewery
A few rosemary sprigs to be used as a
50 ml melted butter with 2 grated garlic bubs mixed together.
Take the steaks out of the fridge and allow to reach room temperature.
Season the steaks with the olive oil, chopped rosemary, salt and pepper. Place on a grill away from any direct heat, turning on all sides every 10-15 minutes.
While doing this, have a few of the Old Harbour Beers with your friends. When the steak is evenly cooked, remove it from the grid and set aside to rest for a minimum of 10 minutes, uncovered.
In the meantime, make a nice new bed of coals and ensure they are really hot. After resting the steaks, use the rosemary sprigs to baste the steak generously with the butter and garlic mix and then slap it onto the hot grill.
Sear for about 4 minutes each side until the steak is crispy and brown
on the outside. Once done, take it off the grid, cut along the bone to separate the
meat, and then slice it
Serve with the suggested side dishes and a couple more beers or a bottle of Bosman Pinotage.
Don’t destroy all your hard work by putting a lid on the resting dish or covering it in foil!