Shared beef tomahawk with compound butter and ponzu tossed greens
Impress everyone with a succulent tomahawk steak
Serves
2 - 6
Prep Time
20 mins
Cook Time
30 mins
Satisfy your hunger with a juicy tomahawk steak dripping with compound butter infused with anchovy, green peppercorn, and thyme. This impressive-looking steak, sometimes referred to as a 'Cowboy Steak' or 'Bone-in Rib Eye' often comes in large portions which makes it ideal to use as a shared plate.
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ShareIngredients
500g beef tomahawk steaks
(per two people sharing)
400g butter
Softened and diced35g anchovy fillets
Minced60g green peppercorns
3g fresh thyme
5g freeze dried garlic
6g fresh ginger
1 whole lemon
1 whole mandarin
10g anchovy fillets
8g shitake mushrooms
500ml water
235ml rice wine vinegar
160ml soy sauce
23g mirin
35g palm sugar
Method
Combine all ingredients into the butter and roll into a cylinder and store in the fridge until firm.
Combine ingredients in a pot and simmer on a low heat for 10 minutes.
Leave all ingredients in the ponzu to steep and use as needed.
Sear the tomahawk steak on all sides for 3-4 minutes.
Then place in the oven at 220°C for 6 minutes.
Turn the steak and cook a further 6 minutes.
Let rest for at least 10 minutes.
Saute greens of your choice such as green and purple kale and brocolini.
Slice the steak onto a board and serve with a couple of discs of butter melting on top.
Dress the tossed greens with the ponzu and garnish with sesame seeds and serve as a side.
Nutrition Information per Serving (232.5g)
This recipe is high in energy and sodium, we recommend enjoying this dish occasionally
