2 X 1Kg Tomahawks– Vacuumed And Matured For Up To 12 Days In The Fridge
Herb Sauce
80Ml (½ Cup) Olive Oil
10Ml (2 Tsp) Minced Garlic
45Ml (3 Tbs) Fresh Oregano, Chopped
45Ml (3 Tbs) Fresh Thyme, Chopped
45Ml (3 Tbs) Fresh Rosemary, Chopped
45Ml (3 Tbs) Italian Parsley, Chopped
Sharon’S Seasoning Salt
Salt And Freshly Ground Black Pepper
Herb And Mustard Sauce
½ Bottle Hot English Mustard
15Ml (1 Tbs) Wholegrain Mustard
5Ml (1 Tsp) Minced Garlic
15Ml (1 Tbs) Honey
30Ml (2 Tbs) White Vinegar
45Ml (3 Tbs) Italian Parsley, Chopped
Salt And Pepper
Instructions
Make A Herb Sauce With The Olive Oil, Garlic, Herbs, Salt And Pepper In A Small Food Processor. Rub The Paste All Over The Meat.
Prepare A Charcoal Grill For Indirect Cooking. You’Ll Know The Coals Are Ready When The Charcoal Turns Grey. Divide The Coals Onto The Sides Behind The Charcoal Rails.
Replace The Grid. Close The Lid And Aim For 150°-180°C. Once You Get Close To The Desired Temp, Place The Meat In The Centre On The Grid Ensuring It’S Not Near Any Coals.
We Will Be Using A Reverse Sear Technique
This Technique Cooks The Steak Slowly On Low Heat Without Giving The Meat Any Real Colour. Make Sure You Turn And Flip The Tomahawk Every 10 Mins To Ensure Even Cooking. Medium Rare Is When The Internal Temperature Reaches 52°C. Remove The Tomahawk. Cover Completely With Foil And Let It Rest For Up To 10 Mins.
While You Wait, Add Charcoal To Get The Braai Very Hot And Then Place The Steak Over The Hot Coals Turning After 1-2 Minutes And Sear Each Side For A Few Minutes.
Then, Hold The Fat Side Over The Grill To Sear As Well. You Will Not Need To Rest The Meat Again.
Herb And Mustard Sauce
Mix All Ingredients Together With A Whisk. Set Aside Until Ready To Brush Onto The Meat
Spread With The Herb And Mustard Sauce. Cut The Meat Off The Bone And Slice Just Before Serving.
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