TOMAHAWK STEAKS

Tomahawk steaks with burger butter

SERVES 4

INGREDIENTS

2 x 1kg beef tomahawk steaks (see Tips) 1 Tbsp olive oil

BURGER BUTTER

150g unsalted butter, softened 1 Tbsp smoky barbecue sauce 1 Tbsp American mustard 2 Tbsp cornichons, finely chopped (see Tips)

1 Stand steaks at room temperature for 20 minutes. 2 Meanwhile, make Burger Butter. Combine all the ingredients in a medium bowl; season to taste. Using plastic wrap, roll into a 4cm-thick log. Refrigerate for 1 hour or until firm. 3 Brush steaks with oil; season well. Cook steaks on a heated barbecue (or grill plate) over high heat for 6 minutes on each side or until an even brown crust forms. Reduce heat to medium; cook, covered with barbecue hood (or cover with foil and roast in a 180°C oven), for a further 15 minutes, for medium-rare, or until cooked to your liking. Transfer to an oven tray. Cut half of the Burger Butter into 1cm-thick slices; place evenly on top of steaks. Cover loosely with foil; rest for 10 minutes. 4 Serve steaks with remaining sliced butter. Butter can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Tips Tomahawk steaks are large rib-eye steaks with the entire length of the rib left intact. Substitute regular rib-eye or your favourite steak cut, if preferred. Cornichons are small pickled gherkins, avai1able in jars in the pickle section of major supermarkets.

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