> Pan-fry, BBQ, and Grill
1. Season your Tomahawk steak simply, some flakes of sea salt, a little pepper, then rub in some oil.
2. If cooking on a BBQ; wait until the charcoal has lost their flames, but are glowing hot. Using tongs, place your steak on the grill. Standing the steak up, roll it along the edge with your tongs.
3. Repeat this on all sides and after 4-5 minutes on all sides, lay the steak down on the BBQ rack.
4. Turn the Tomahawk steak, but not too often. You are aiming for a really crispy, crunchy, salty exterior, with a soft and pink centre.
5. Move your Tomahawk steak to a less hot part of the grill and gently cook until the internal temperature is around 55-60°C. (Medium). It can take a little longer than you think to get some heat into the bone.
6. Once cooked, Tomahawk steaks NEED to be rested. Place a little greaseproof paper on a wooden board, place the steak on top and lay a clean tea towel over it. This will relax the meat which has contracted during cooking and so retain the wonderful juices.
7. Slice into slithers and serve with a good chimichurri. Delicious!
