What’s Cooking? – Flames, smoke and glory

Tomahawks (aka Flintstone Steak, Bone-In Rib-eye or Cowboy Cut) are arguably the ‘king’ of beef steak, and a sure fire way to celebrate dad, this Father’s Day. They are not only inherently tender (the tomahawks that is), but are packed full of beefy flavour and absolutely pop on the plate.

The serving options are limitless. We like to present on a platter with a medley of favourites – smashed spuds, garlic buttered prawns, slaw, street corn, crusty breads, not to mention a side of bold, full-bodied cabernet sauvignon!

Ingredients
Tomahawk Steak
Salt & pepper, or experiment with various barbecue rubs. I prefer a less-is-more approach here and let the beef flavours be the hero, but there are no rules.
150-200gms melted butter

Equipment
Charcoal barbecue
Smoking wood – I use pohutukawa, but oak or cherry are good option, too
Charcoal – briquettes & lump
PureQ ‘Solo’ instant read thermometer
Oven dish
Tin foil

Method

Season steak generously with a basic salt and pepper mix or meat rub if that’s your preferred option, set aside

Set your charcoal barbecue up for indirect cooking and aim for a ‘pit’ temperature of around 150c/300f. Add some wood chunk to your barbecue and get gently smoking with a clean white smoke

Introduce tomahawks to your barbecue ‘indirect’ and close the lid.

After 20 minutes flip the tomahawk, and check internal temperature. For medium rare you are hunting an average reading of 55C|130F. Note: Not all steaks are created equally, different thicknesses and amount of intramuscular fats can play a role in timings. So, depending how close the steak is to the desired temp, spot check internal temps regularly from here on. You really do not want to be serving anything over medium if possible.

Once desired internal temp is reached, remove tomahawk, brush generously with melted butter, cover tightly with foil and set aside.

It’s now time to prepare for the sear. Get your lump charcoal roaring and set up your barbecue up for direct cooking.

Once the tomahawk has rested for at least 10mins and you are happy with the heat being produced directly under the grilling surface of your barbecue, brush more melted butter on to the tomahawk, lay the steak down directly over the heat (be cautious not to burn yourself on the flames) and sear-baby-sear for around 1 minute, turn 90degrees for a further 1minute, flip and repeat. The goal here is to form a sizzling golden crust on the steaks. Once you are happy with the colour and ‘bark’, remove from the grill immediately.

The steak is ready to serve straight away. Slice the steak from the bone (TIP: don’t throw the bone away and there is some very good gnawing to be had for the cook!!) and cut in to 5mm slices and that is it. Enjoy!

Until next time …