Ingredients
- 2 (1kg each) tomahawk steaks, trimmed
- ¼ cup (60ml) olive oil
- Freshly ground black pepper
- Sea salt flakes
- 3 spring onions, finely chopped
- 1 red birdseye chilli, finely chopped
- 3 garlic cloves, finely chopped
- ½ cup (125ml) red wine vinegar
- 1 tsp salt, plus extra for seasoning
- ½ cup coriander, finely chopped
- ¼ cup flat-leaf parsley, finely chopped
- 2 tbsp oregano, finely chopped
- ¾ cup (190ml) extra-virgin olive oil
Chimichurri
Serves: 4
Preparation Time: 30 mins
Cooking Time: 60 minutes
Method
- The wine perfect pairing for this dish is Obelisk Wines Uncharted Bio Dynamic Shiraz 2020 ( naked wines).
- Tomahawk steak is a cut of the ribeye known by other names as bone-in ribeye or some butchers may trim the bone down and this will be known as a cattleman's cutlet - ask for a tomahawk steak which means the rib bone is left intact.
- Chimichurri can be made up to a day in advance and stored in the refrigerator.
1. Pat dry tomahawk steaks with paper towel. Rub olive oil all over the steaks and season liberally with pepper and salt. Set aside while you heat up the BBQ.
2. Set up the Kalamazoo Hybrid Fire Grill for two-zone cooking by preheating one side of the grill and leaving one side off. Bring the BBQ to an internal temperature of 155°C.
3. Once the temperature is ready, place the steak opposite the heat source (two zone cooking) and close the lid. Rotate the steak every 7-10 minutes until an internal core temperature in the thickest part of the meat reaches 50°C.
4. Meanwhile, prepare the chimichurri by combining all ingredients in a bowl, whisk well to combine and place set aside to allow flavours to infuse.
5. Once the steak has reached 50°C with a probe thermometer, remove from the grill and rest, covered loosely with foil.
6. Increase the temperature of the grill to maximum and heat for 5 minutes. Add tomahawks and sear on either side, for 60-90 seconds or until caramelised.
7. Remove from heat and slice against the grain of the meat fibres; and top with chimichurri to serve.
Recipe Notes
Appliance Notes
When cooking with Kalamazzoo, you feel the adrenaline, as the fire literally roars. Every sense is immersed in the sounds and smells of grilling. After a while you find you’ve fundamentally changed how you cook outdoors - and you will never want to go back!
If you want to use the hybrid fire setup of the Kalamazoo using lump charcoal, experiment with wood chips and chunks to infuse a smokey level of flavour to your food during the initial stages of the reverse sear.
Appliance Used
Kalamazoo K750 LPG Marine Grade Hybrid Fire Built In Grill K750HB-AU-LPCYL-M6. Shop the entire Kalamazoo range here.
