THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
TOMAHAWK STEAK
REVERSE SEARING METHOD
Although we have had a shaky start to this
year's BBQ season with the unpredictable
weather we have been having of late - the
tomahawk steak is ever popular especially
when it comes to the BBQ. If you buy a large
tomahawk from Muffs you could be looking
at £25 - £30 so you want to make sure it is
cooked to perfection!
When I have customers asking about
tomahawks they usually ask me how many
will it feed and how to cook it. Well, how many
it will feed is up to your appetite! The self
confessed meat loving carnivore can devour
this themselves no problem. But this is also
well suited to a romantic steak dinner for two
with a nice bottle of wine and candles etc or
even better the big get together with family and
friends - cook one of these bad boys up and
slice through on a platter as the centrepiece for
the ultimate BBQ party.
So, how to cook it? One of our South African
customers put me on to the reverse searing
method and I've not looked back!
In a nutshell it's about gently warming the steak
up then blasting it at the end to caramelise all
the juices. Also here is a simple marinade recipe
I often use on steak although to be honest good
old salt & pepper can do the trick to let the
meat do the talking. This is a great marinade
though, its easy and can be used on any steak.
46 wirrallife.com
MARINADE RECIPE
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4 tbsp good oil
2 tbsp Worcester sauce
1 tsp Dijon mustard
Sprig of thyme and rosemary - remove the twiggy bits!
Minced garlic
Good quality salt and pepper freshly ground to taste
COOKING THE STEAK
Cooking on the BBQ is as much about preparing the coals as it is the food. One won't work
without the other so make sure you light the coals well before you want to start cooking and
ensure enough coal is there to give you adequate cooking time for the food you have. Make sure
the coals are grey/white before cooking and it’s a good idea to have a cool part and a hot part so
you can have better control over the cooking. You can achieve this by stacking the coals at one
end of the grill.
Remove the steak from the fridge and make the marinade by simply mixing the ingredients
together. Put the steak on a tray and rub in about half of the marinade. Make sure you really
massage it into the meat well. Cover and leave out of the fridge for at least an hour so the steak
has time to take on the flavours and come to room temperature.
Once the coals are ready, place the steak on a cool part of the grill. You want it to start heating
the steak up slightly without cooking it. If it starts getting a bit too hot, cool it down by basting
with your marinade. Keep this going for about 30 minutes. By this point the steak will have
taken on bags of flavour from the smoke and marinade and it will start to cook through, it
should be ready to finish of with a sear!
Make sure the coals are ready by staking them high in the place you would like to finish your
tomahawk and ensure it's really hot. Place the steak directly on the heat now and crisp up all the
edges this should only take a few minutes in total. The meat should still feel quite fleshy to the
touch and not too firm. The best way to check it's done is with a thermometer probe, they can be
purchased online really cheaply now, medium rare is 51 o C - 55 o C - other than this make a small
slice and check its done. Trust me when you have tried this, you won't want it any other way!