Slow cooked Tomahawk steak, served with a crisp caesar salad, garlic roasted potatoes & homemade aioli

Recipe Difficulty: Medium

The perfect sharing lunch for 2-3 people. Our Tomahawk steak is the big daddy of the steak world. It is cut from the rib, with the bone left in, and French trimmed to give the appearance of an axe. 

Cooked on the bbq and served with a homemade garlic aioli, crisp caesar salad and garlic roasted potatoes, this is the perfect summer lunch to enjoy with family or friends.

Steak ideally served medium rare (and with a crisp glass of wine if it takes your fancy)

Ingredients:

30oz Tomahawk Steak (Approx 800 grams)

1 large baby gem lettuce

500g baby potatoes (halved)

Rock salt & ground black pepper to taste

Caesar Dressing

Croutons (as many as your preference)

Fresh rosemary (handful)

Garlic granules / salt (teaspoon)

3 garlic cloves

Olive oil

Tablespoon of butter

Method

1. Preheat the oven to 200 degrees and turn on your BBQ. 
2. Half the new potatoes & boil in a pan of water (seasoned with salt) for around 15 minutes until they start to soften.
3. Once softened, drain and transfer to a roasting tray and cover with a generous swig of olive oil, big grind of salt and pepper, 1 teaspoon of garlic granules & handful of chopped fresh rosemary (you can use dried rosemary if needed). Mix all the ingredients together and place in the oven for 30 minutes. Shake or mix the potatoes periodically through the 30 minutes.

4. Once the potatoes are in the oven start to prep your meat and make the garlic butter for your steak. Add 1 clove of diced garlic to a tablespoon of butter in a small bowl and melt in the microwave for around 30 seconds. Mix well and set aside.
5. To make the garlic aioli, crush 2 cloves of garlic and add to 5 tablespoons of mayonnaise. Add some cold water and a tiny bit of salt and pepper. Mix to a runny consistency by adding a dash more water where required. 
6. To make the simple Caesar salad, grab your baby gem lettuce and chop roughly. Mix with a tablespoon of your chosen caesar dressing, and top with croutons and a grind of fresh black pepper.
7. Now it is time to cook the meat! Add your garlic butter to the steak, along with some salt flakes and cracked black pepper. Seer on a high heat on the bbq for 1 minute each side and then on the edges. Turn the bbq down to 150 degrees (if gas) or to a cooler spot on a coal bbq. Using an internal meat thermometer will allow you to ensure you get the right level of cooking depending on how you want your steak cooked. For medium rare you are aiming for 120-130 degrees Fahrenheit. This usually takes around 20 minutes. Once cooked to your preference, leave to rest for a minimum of 5 minutes. Slice the steak and add to your serving board.
8. Remove the roast potatoes from the oven and add around the plate amongst the sliced steak (think rustic presentation)
9. Add your aioli, and salad to the board, share out and tuck in! (And if the sun happens to be shining, pour yourself a lovely refreshing glass of pinot rose)