Tomahawk Steak with Garlic and Anchovy Butter
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Tomahawk Steak with Garlic and Anchovy Butter
Recipe By Michael Weldon
Ingredients
1 x 700 g Coles tomahawk steak, sitting in room temperature for 1 hour
1 tbs Squeaky Gate extra virgin olive oil
sea salt and black pepper to taste
80 g Coles butter
5 cloves garlic, skin left on
5 good quality anchovies
6 sprigs thyme
1 tbs flat leaf parsley, finely chopped
1 lemon cheek to serve
Cooked using The Ziggy available at Barbeques Galore
Method
Remove the steak from the refrigerator 1 hour prior to cooking to bring it down nearly to room temperature.
Heat a BBQ grill to a medium heat and rub the oil and salt over the steak. Cook the steak for 8-10 minutes each side, or until the centre reaches between 50-55 degrees (C) if you have a meat thermometer, alternatively press with clean fingers to check the firmness to your liking. Remove from the BBQ and rest in a warm spot on a tray for 8 minutes.
Heat the butter and garlic in a medium sized frying pan over a medium heat. Cook for 6 minutes, or until the garlic is fragrant. Add in the anchovies and thyme sprigs and cook for a further 3-4 minutes, or until the anchovies have melted. Remove from the heat and add in a few grins of black pepper, parsley and a squeeze of lemon.
Cut the steak away from the bone and slice into thin strips. Arrange the beef onto a serving plate and spoon over the garlic butter mixture. Serve with a lemon cheek on the side.
