If there was ever a cut designed to stop people in their tracks, it's the Tomahawk Steak.
One of our most popular cuts right now, it's easy to see why. Thick-cut, beautifully marbled and left on the bone for maximum flavour, the Tomahawk delivers everything you'd expect from a premium steakhouse experience. It cooks brilliantly over charcoal, looks spectacular on the table and turns even the simplest gathering into something memorable.
For our June BBQ Feast, the Tomahawk had to be the hero piece.
Served alongside vibrant chimichurri, buttery grilled shallots, sweet vine tomatoes, crispy parmesan fries, rustic bread and homemade aioli, this sharing board is all about letting great meat take centre stage.
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1 Eat Great Meat Tomahawk Steak
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4 echalion shallots
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1 punnet mixed vine tomatoes
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Rustic bread of your choice
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1kg fries
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50g grated Parmesan
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Olive oil
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Sea salt
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Cracked black pepper
For the Chimichurri
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Large bunch flat leaf parsley
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2 cloves garlic
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1 tbsp oregano leaves (or 1 tsp dried oregano)
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½ tsp chilli flakes
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2 tbsp red wine vinegar
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100ml extra virgin olive oil
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Salt and pepper
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Lemon rind (optional)
For the Aioli
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150g mayonnaise
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1 garlic clove, finely grated
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Juice of half a lemon
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Pinch of sea salt
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Freshly ground black pepper
For the Garlic Butter Shallots
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6 echalion shallots
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40g butter
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2 cloves garlic, crushed
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Pinch of sea salt
Make the Chimichurri
Finely chop the parsley and garlic and place into a bowl.
Add the oregano, chilli flakes, lemon rind if using and red wine vinegar before slowly stirring through the olive oil.
Season generously with salt and pepper and allow the sauce to sit for at least 30 minutes before serving.
Fresh, punchy and packed with herbs, chimichurri is the perfect partner for rich steak.
Make the Aioli
Combine the mayonnaise, grated garlic, lemon juice, salt and pepper in a bowl.
Mix well and refrigerate until needed.
Simple, creamy and garlicky, it's delicious served alongside the fries or spread onto warm bread.
Cook the Garlic Butter Shallots
Peel the echalion shallots and cut them in half lengthways.
Heat oven to 190°C fan. Place the shallots cut-side up in a roasting dish. Drizzle with olive oil a dash of red wine if you have any and season generously.
Dot with butter and add garlic cloves.
Roast for 30-40 minutes, turning once, until soft and caramelised around the edges.
For extra indulgence, drizzle with a little balsamic vinegar for the last 10 minutes.
Cook the Parmesan Fries
Cook your fries according to packet instructions or make your own from scratch.
While still hot, toss them with grated Parmesan and a little sea salt.
Cook the Tomahawk
Remove the steak from the fridge at least an hour before cooking.
Season generously with salt and black pepper and garlic butter if you love garlic like we do.
Cook indirectly over the barbecue or in a low oven until the internal temperature reaches around 50-52°C for medium rare.
Move to direct heat and sear for 1–2 minutes per side until a deep crust develops.
Rest for 10–15 minutes before slicing.
For the perfect medium-rare Tomahawk, aim for a final resting temperature of 54–57°C.
Assemble the Board
Slice the Tomahawk from the bone and fan the steak slices across a large wooden board.
Place the grilled shallots and tomatoes around the meat before piling the parmesan fries alongside.
Add thick slices of rustic bread and small bowls of chimichurri and aioli.
Finish with a sprinkle of flaky sea salt over the steak.
Serve immediately and let everyone dig in.
Why it works
Whether you're celebrating a special occasion, hosting friends or simply treating yourself to an unforgettable date night, this Steakhouse Sharing Board delivers a serious wow factor.
One great steak. A handful of simple sides. Plenty of conversation.
That's summer dining at its best.
This recipe is one of five dishes featured in our Summer BBQ Feast collection. Visit the main page to explore the full feast and discover more premium meat recipes.
