Chargrilled Tomahawk Steak

Cook Time 1 hour

Servings 4-6

Ingredients

80ml extra virgin olive oil 
1 x 1.3kg tomahawk steak
4 sprigs of thyme 
1 head of butter lettuce, leaves picked
1 small handful each of tarragon, chervil and chives 
1 French shallot, finely chopped
1 tbsp Dijon mustard
1 tsp horseradish cream
1 tbsp apple cider vinegar
Salt and pepper

Method

Remove the steak from the fridge 2 hours before cooking.

Preheat the BBQ to a high heat with the lid closed. Rub 20ml of oil over the steak and season generously with salt and pepper. Sear the steak for 5-8 minutes on one side to form a crust, then turn over and place the thyme sprigs on the cooked side. Close the hood again and cook for a further 5-8 minutes to form a crust on both sides. Turn the BBQ down to medium heat and continue to cook the steak with the hood closed for a further 15-20 minutes, turning halfway through. If you have a meat thermometer, the internal meat temperature should be 55°C-60°C when removed from the BBQ.

Let the meat rest for 15-20 minutes, covered loosely with foil.

To make a quick salad, in a large salad bowl whisk together the mustard, horseradish, vinegar, salt and pepper. Add the shallots and then drizzle in the remaining oil. Add the salad leaves and herbs and toss together just before serving.

Cut the meat from the bone and place on a platter. Slice the steak and present next to the bone. Serve with salad.