© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Tomahawk Steak is a cut of ribeye beef that includes the rib bone, which, when cooked, adds a variety of flavour and succulence to the meat. It is named after the tomahawk axe that it resembles.

Traditionally you sear a steak over a very high heat, and then finish the cooking in the oven until the desired doneness. Reverse searing, which is the perfect method for cooking a medium-rare or medium steak, is the reverse of this process.

The reverse sear I am using here is a 2-step process:

1.) Slow-roasting the steak in the oven at 120C/250F for 30-40 minutes.

2.) Searing it in a blazing hot skillet (cast iron or heavy stainless steel) to finishing it off.
Gorgonzola Butter

1x1-1.2 kg Tomahawk steak (or 2x600g cowboy steak)
Herb infused avocado oil (or olive oil)
Salt and freshly milled pepper
50 g Macadamia nuts, salted & toasted, for serving
Fresh herbs, for garnishing

100 g Unsalted butter, softened
70 g Gorgonzola, crumbled
1 clove Garlic, crushed
1 tsp Fresh thyme leaves
Salt and freshly milled pepper

To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and fres...