Grilled Tomahawk with Salsa Verde
The show-stopper. Twelve minutes of cook, sixty seconds of reveal.
A 1.2 kg dry-aged tomahawk, reverse-seared for a bruised-plum crust and edge-to-edge pink centre, cut in front of your guests and finished with a bright caper-and-parsley salsa verde. Feeds three generously — or two chef-friends comfortably.
Cook it right
- 01
Temper
Take the steak out of the fridge 90 minutes before cooking. Pat dry, season the flesh (not the bone) very generously with salt.
- 02
Reverse-sear
Set the oven to 100 °C fan with a wire rack on a tray. Roast the steak until the internal temperature reads 46 °C for rare or 52 °C for medium-rare — about 40 minutes for a 1.2 kg. Rest 10 minutes.
- 03
Blitz the salsa verde
Pulse parsley, capers, anchovies (if using), garlic, mustard and vinegar in a food processor until finely chopped. Stream in olive oil. Taste and adjust acid.
- 04
Sear hard
Heat a cast-iron pan very hot. Add oil, then the steak. Sear 90 seconds per side, standing it on the fat cap for a further 60 seconds to render. Toss in butter, thyme and garlic. Baste for the last 30 seconds.
- 05
Rest, slice, serve
Rest 8 minutes. Carve off the bone, slice against the grain, arrange on a warmed board. Spoon salsa verde over the top and cracked salt on the fat cap.
- A digital probe thermometer is non-negotiable for tomahawks — you cannot judge doneness by feel alone.
- Save the bone — it makes an incredible beef stock the next day.
The exact cuts you'll need
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Tomahawk Steak
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