You’d be forgiven to think you’re in Paris when you try this steak with all the classic bistro sides including our ready-made Café de Paris butter. The combination of slow indirect heat BBQ roasting and a fast, high-heat sear gives you a beautifully browned exterior while keeping the centre tender and evenly cooked.
Prep 20 mins
Cook time 1h 15min (plus resting)
Serves 4
Ingredients
1.3kg Hudson Meats Tomahawk steak
2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Creamy mashed potatoes
800g potatoes, peeled and cut into even-sized pieces
60g butter
⅓ cup (80ml) thickened cream, warmed
Salt, to taste
Freshly ground black pepper, to taste
Steamed green beans
400g green beans, trimmed
Salt, to taste
To serve
1 tub Hudson Meats Café de Paris Butter, melted
Method
Remove the tomahawk steak from the refrigerator 30–45 minutes before cooking and pat thoroughly dry with paper towel.
Preheat the BBQ to approximately 150°C with one side of the burners turned on and the other side turned off. This creates an indirect cooking zone.
Season the Tomahawk generously on all sides with sea salt and freshly ground black pepper. Lightly brush with olive oil.
Place a roasting rack on the barbecue, place the Tomahawk on the rack over the unlit side of the BBQ, with the bone facing towards the heat. Close the lid and cook using indirect heat.
Insert a meat thermometer into the thickest part of the steak, away from the bone. Cook for about 60 minutes or until the internal temperature reaches:
45–47°C for rare
48–50°C for medium-rare
52–54°C for medium
Once the steak reaches your desired temperature, open the lid and turn the heat off. Wrap the steak in aluminium foil and leave on the rack to rest for 15 minutes.
Meanwhile, place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15–20 minutes, or until completely tender when pierced with a knife. Drain well and return the potatoes to the warm saucepan for 1–2 minutes to allow excess moisture to evaporate. Add the butter and cream and mash until smooth.
Place the trimmed green beans in a steamer basket over a saucepan of simmering water. Cover and steam for 4–6 minutes, until bright green and tender-crisp.
Remove rack with the steak and turn the BBQ to high heat. Remove steak from foil and sear the steak for 1–2 minutes per side, turning as necessary, until deeply browned and charred. Transfer the steak to a board, loosely cover with foil and rest for another 5 minutes.
Slice the rested Tomahawk steak away from the bone, then cut into thick slices across the grain. Serve on a board on top of mashed potatoes with steamed beans. Arrange the slices alongside the bone for a dramatic presentation.
Top the hot steak with generous amounts of Hudson Meats Café de Paris Butter. Serve immediately with extra Café de Paris Butter on the side.
Recipe by @martyna.angell.foodcreative