Preparation time: 10 minutes
Cooking time: 10 minutes
Tomahawk steaks are a thick cut of Ribeye still on the bone, ideal for dirty cooking on the hot embers of a fire. For succulent steaks that have a tender centre, skip the cooking accessories, and just use natural naked flames.
Ingredients:
2 tbsp salted butter
1 garlic clove, finely chopped
2 tsp fresh parsley, chopped
1 Tomahawk steak (approx. 900g), cut about 4-5cm thick
Salt and freshly ground black pepper to taste
Method:
Put the butter in a small bowl with the garlic, parsley and a pinch of salt and pepper. Mash with a fork until well blended then set aside.
Season both sides of the steak generously with salt and pepper.
Using the Tongs, place the steak directly on the hot coals and cook for about 3 to 4 minutes on each side for medium-rare. Holding the bone, slowly roll the steak a few times to sear the edges.
Spoon the butter mix onto the top of the steak and leave to melt for a minute. Carefully remove the meat from the coals with the Tongs to a serving board or plate.
Allow to rest for 5 to 10 minutes before serving.
We used: Tongs
Recommended heat: Medium