The Tomahawk Steak is a thick fillet with ribs and an impressive presentation, which has gradually gained popularity among consumers who appreciate good cuts of meat.

PREP TIME: 30 m · COOK TIME: 60 m



  • 1 tomahawk steak (cote de beouf) around 900g-1 kilogram

  • 3 cloves garlic

  • 1 sprig thyme

  • 50 grams butter

  • 2 chillies

  • 3 cloves garlic

  • Sprig rosemary

  • 200 grams butter (softened)

  • 2 onions

  • 4 echalion or banana shallots

  • 2 sweet potatoes

  • 1 1/2 teaspoon chilli flakes

  • 1 teaspoon smoked paprika

  • Pack of tenderstem broccoli

  • Oil


    1. Sweet Potatoes: Chop the sweet potato in wedges, coat in chilli flakes and paprika, a drizzle of oil and seasoning and transfer to an oven preheated to 190C for 30 minutes, or until golden and crisp.

    2. Spicy Butter: Meanwhile, make the flavoured butter by blitzing the chillies, garlic, 1/2 teaspoon paprika and rosemary leaves with the softened butter to a paste. This will be used to flavour everything else. Feel free to make the double the amount and save some for another day.


    3. Tomahawk Steak: Next, address the steak. Season really heavily with salt and pepper and heat up a cast iron pan until it starts to smoke. Open the windows, open the doors… this should take around 5-10 minutes but it is so important that it's hot! Sear the meat for 2 minutes on each side, without turning it and transfer to the oven with the sweet potato. The cooking time will depend entirely on; The thickness of your meat (some may not required oven cooking at all), but should take between 10 and 12 minutes. The easiest way to check is with a meat probe and medium rare would have an internal temp of around 56°C.

    4. Caramelized Onions: Meanwhile, slice the onions and sweat down in some butter and oil until caramelised and tender, about 15 minutes or so.

    5. Broccoli Griddle: Finally, griddle the broccoli in a cast iron skillet for 2-3 minutes and dress everything with the chilli and garlic butter. 

    Slice the beef against the grain of the meat and serve with all the accompaniments.

    6. Enjoy 

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