Ingredients
- 1 tomahawk steak (1.2–1.5 kg, 2–3 inches thick)
- 4 cloves black garlic, mashed into a paste
- 1 tbsp smoked sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- Fresh thyme or rosemary (optional, for garnish)
Method
- Prepare the Steak:
- Preheat your oven or grill to 120°C (250°F).
- Pat the tomahawk steak dry with paper towels to ensure a good crust.
- Rub the black garlic paste evenly over the steak, ensuring full coverage.
- Season generously with smoked sea salt and freshly ground black pepper.
- Cook Low and Slow:
- Place the steak on a wire rack set over a baking sheet for even air circulation.
- Roast in the oven or cook on the grill over indirect heat until the internal temperature reaches 48–50°C (120°F) for medium-rare. This typically takes 50–60 minutes.
- Rest the Steak:
- Remove the steak from the oven or grill and let it rest for 10–15 minutes. This step allows the juices to redistribute and ensures maximum tenderness.
- Sear to Perfection:
- Heat a cast-iron skillet or grill to high heat. Add a drizzle of olive oil.
- Sear the steak for 1–2 minutes per side, including the edges, to develop a rich, caramelized crust.
- Serve:
- Allow the steak to rest for another 5 minutes after searing.
- Slice the tomahawk against the grain into thick cuts for optimal tenderness.
- Garnish with fresh thyme or rosemary for an aromatic touch, and serve with your favourite sides.
Notes
- Cooking to Preference: For rare or medium doneness, adjust the internal temperature accordingly (e.g., 42–45°C for rare, 53–55°C for medium).
- Enhance the Sear: Add a pat of butter and a few sprigs of rosemary or thyme to the skillet while searing for extra flavour.
- Serving Suggestions: Pair this umami-rich steak with roasted vegetables, creamy mashed potatoes, or a crisp green salad.
Enjoy the luxurious combination of black garlic’s earthy sweetness and the smoky saltiness, making this tomahawk steak a true center piece for any special occasion!