After steak, there’s the tomahawk. This large, thickly sliced ribeye, with the long bone still intact, is meant to be cooked over an open flame. Because of its size, cooking it the old-fashioned approach may result in a cold, raw centre and a charred outside. We employ the reverse sear method, which involves long roasting over mild, indirect heat at first, then a scorching hot finish over raw coals, to fully realize its potential. This dish turns your backyard grid into a top-notch restaurant with the earthy texture of king oyster mushrooms and a rich truffle butter.
Ingredients
For the Tomahawk Steak:
- 1 SaltBru Tomahawk steak (roughly 1.2kg to 1.5kg)
- Coarse sea salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 3 sprigs of fresh rosemary
For the Decadent Truffle Butter:
- 150g unsalted butter, softened to room temperature
- 1 to 2 tablespoons high quality black truffle oil (adjust to taste)
- 1 clove garlic, minced exceptionally fine
- A pinch of flaky sea salt
- 1 teaspoon finely chopped fresh parsley
For the Charred King Oyster Mushrooms:
- 400g king oyster mushrooms, sliced lengthwise into thick planks
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- Fresh lemon wedges for serving
Step 1: The Prep and the Truffle Butter
Long before the meat is placed on the grid, the key to a flawless cook begins. At least one hour before you plan to braai, remove your SaltBru Tomahawk from the refrigerator. Allowing the meat to come to room temperature guarantees that the thick muscle is cooked evenly. Using a paper towel, pat the area dry completely. Moisture is the enemy of a healthy crust. After rubbing the steak with olive oil, liberally season it with cracked black pepper and coarse sea salt, making sure to push the seasoning deep into the meat.
Make the truffle butter while the steak is resting. Use a fork to crush the softened butter in a small bowl. Mix in the flaky salt, parsley, truffle oil, and minced garlic until well combined. Transfer the mixture onto a parchment paper sheet, roll it into a clean log, and close the ends with a twist. Put it in the refrigerator to solidify it.
Step 2: Setting up the Coals
Create a firm bed of coals by building a medium-sized fire using high-quality hardwood. After the flames have subsided, move all of the hot coals to one side of your braai, leaving the other side empty. This produces two separate zones: an indirect heat zone for gradual roasting and a direct heat zone for searing.
Step 3: Low and Slow (The Reverse Sear)
Position the seasoned Tomahawk away from the active coals on the grid’s indirect side. To serve as a heat shield, turn the bone so that it faces the heat source. If you have a braai lid, close it or cover the steak with sturdy aluminium foil. Turn the steak occasionally while it roasts slowly for 35 to 45 minutes. For a perfect medium rare outcome later on, you should aim for an interior temperature of about 48 degrees Celsius. After removing the steak, give it ten minutes to rest on a board.
Step 4: The Blazing Finish and the Mushrooms
To create a hot, direct heat zone while the steak is resting, stoke your coals or add a few fresh pieces of charcoal. Add soy sauce and olive oil to your sliced king oyster mushrooms.
The Tomahawk should be placed immediately over the hot, burning coals. To create a rich, mahogany crust without burning the outside, sear it for about two minutes on each side, flipping often. Put the mushroom planks on the grid at precisely the same moment. The smoke will be delightfully absorbed by the mushrooms, which will cook until they are soft and have crisp, dark grill marks.
Step 5: Baste, Rest, and Serve
Slice a few thick rounds of your cooled truffle butter and set them directly on top of the sizzling steak during the last 30 seconds of the sear, allowing it to melt into every nook and cranny. Take the mushrooms and steak off the fire. Serve right away with the hot, charred mushrooms after adding one last slice of truffle butter, letting it rest for five minutes, and slicing it thin across the grain.