The internet offers loads of conflicting advice on cooking the perfect medium rare Tomahawk steak. Some suggest oven cooking before pan frying etc. I have engaged a method that I started to use many years ago and it seems to work every time, regardless of the thickness of the steak. If followed, it will serve you well.
We are going to cook the steak for four minutes only.
The butchers at Ballarat and Castlemaine have cut some Tomahawk steaks for you. It will ensure your barbeque keeps running, even through winter! Here we go:
1. Steak must be at room temperature. Allow it to warm up on the kitchen bench
2. Turn the flame grill barbeque onto high and let it get hot. This may take some time.
3. Lightly brush a coating of olive oil on both sides of the steak
4. Sprinkle some Murray River Pink salt and freshly ground pepper onto both sides
5. When the barbecue is hot, place the steak on the open grill. Take note of its orientation. If the barbecue has a hood, close it to maintain the heat.
6. After one minute, turn the steak over to the other side.
7. After one minute, turn the steak over again, changing the orientation so a ‘crisscross’ pattern appears
8. After one minute turn the steak over one final time and cook for one minute (total of four minutes cooking time)
9. Remove the steak from the grill and place onto a plate. Cover tightly with aluminium foil.
10. Allow to rest for ten minutes, then drain the juices from the plate.
11. Your steak is ready to eat!
Don’t be tempted to leave it for more than one minute on each side. I know it’s tempting, but don’t do it!
Let me know how you find this method.
