Few cuts make a statement quite like the Tomahawk steak. With its long, frenched rib bone and thick, richly marbled eye of ribeye, this showstopping cut is made for celebration. Cooking a cut this thick can be intimidating, but there is a reliable technique that guarantees edge to edge perfection without burning the exterior or leaving the center raw: the reverse sear.

By starting your Tomahawk over low, indirect heat and finishing it over scorching hot coals, you yield a perfectly tender interior with a deep, caramelized crust. To top it off, melting a slice of zesty chimichurri butter over the hot steak creates a rich, herbaceous sauce that brings out the best in the beef.

Ingredients

For the Tomahawk Steak

• 1 SaltBru Premium Tomahawk Steak (approx. 1.2kg to 1.5kg)
• 2 tbsp coarse sea salt
• 1 tbsp coarsely ground black pepper
• 1 tbsp olive oil

For the Chimichurri Butter

• 125g unsalted butter, softened to room temperature
• 1/2 cup fresh flat leaf parsley, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, finely chopped
• 1 tbsp red wine vinegar
• 1/2 tsp red chili flakes
• Salt and black pepper to taste

Method

Step 1: Prepare the Chimichurri Butter

In a bowl, mix the softened butter with chopped parsley, minced garlic, oregano, red wine vinegar, chili flakes, salt, and black pepper until fully combined. Roll the butter into a log shape using plastic wrap and refrigerate for at least 1 hour until firm.

Step 2: Season the Steak

Remove your SaltBru Tomahawk from the fridge at least 45 minutes before cooking to bring it closer to room temperature. Lightly coat the steak with olive oil, then season generously on all sides, including the thick edges, with coarse sea salt and black pepper.

Step 3: Low and Slow Indirect Heat

Set up your braai for indirect heat cooking. Place your coals on one side of the braai, leaving a cool zone on the other. Aim for a kettle dome temperature of roughly 110°C to 125°C. Place the Tomahawk on the cool side of the grill, away from direct flames. Close the lid and let it roast gently until an instant read meat thermometer inserted into the thickest part reads around 46°C to 48°C for medium rare.

Step 4: The High Heat Sear

Once your steak reaches temperature, open the braai vents and stoke your coals to a high, blazing heat. Move the Tomahawk directly over the hot coals. Sear each side for 60 to 90 seconds, flipping frequently until a deep, dark brown crust forms over the entire surface.

Step 5: Rest and Top

Transfer the steak to a wooden cutting board. Cut a thick slab of your chilled chimichurri butter and place it directly on top of the sizzling hot meat. Allow the steak to rest for 10 minutes so the juices redistribute while the butter melts into a luscious sauce. Slice thick across the grain and serve!