Tomahawk steak with tamarind glaze
The best tomahawk steak
Serves
4 - 6
Prep Time
5 mins
Cook Time
1 hr 50 mins
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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ShareIngredients
1 Beef tomahawk steak
approx 800g in weight2 tsp extra virgin olive oil
salt and freshly ground black pepper
to season3 Tbsp Jenny's Kitchen Tamarind Chutney
2 garlic cloves
minced1 lemon
juiced1 Tbsp honey
Method
Preheat your oven to 130 degrees.
Lightly oil and season the tomahawk steak generously on both sides.
Place in a cast iron pan and put the steaks in the oven.
Gently cook for an hour and half or until cooked to 60 degrees internally (use a meat thermometer)..
Put aside, cover with tin foil and rest for 20 minutes.
Mix together the chutney, honey, garlic and lemon juice in a bowl until combined.
Get your pan nice and hot, then add the steak. Sear for a minute either side until the glaze goes sticky.
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.
