Tomahawk steak with tamarind glaze
The best tomahawk steak
4 - 6
Serves
5 mins
Prep Time
1 hr 50 mins
Cook Time
Recipe author
Kirsten McCaffrey
Reverse searing is the best method to cooking a thick cut steak or a tomahawk. Here we use the oven to get the majority of the cooking underway and then it's a simple glaze made with Jenny's Kitchen Tamarind Chutney - the perfect shortcut to big, bold flavours.
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Ingredients
Glazed tomahawk
1 Beef tomahawk steak
approx 800g in weight
2 tsp extra virgin olive oil
salt and freshly ground black pepper
to season
3 Tbsp Jenny's Kitchen Tamarind Chutney
2 garlic cloves
minced
1 lemon
juiced
1 Tbsp honey
Method
Method
1
Preheat your oven to 130 degrees.
2
Lightly oil and season the tomahawk steak generously on both sides.
3
Place in a cast iron pan and put the steaks in the oven.
4
Gently cook for an hour and half or until cooked to 60 degrees internally (use a meat thermometer)..
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5
Put aside, cover with tin foil and rest for 20 minutes.
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6
Mix together the chutney, honey, garlic and lemon juice in a bowl until combined.
7
Get your pan nice and hot, then add the steak. Sear for a minute either side until the glaze goes sticky.
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8
Serve sliced with all your favourite salads and sides.
Nutrition Information per Serving (161g)
This nutrition analysis is based on 6 serves and is for the steak with tamarind glaze only.
Energy
1060kJ (253 kcal)
Protein
26.6g
Total Fat
13.1g
Saturated Fat
5.2g
Carbs
7.3g
Dietary Fibre
0.5g
Sodium
201mg
Iron
3.0mg
Zinc
4.9mg
Vitamin B12
1.6µg
