Beef Tomahawk with Compound Butter and Ponzu Greens
- Preparation Time: 20 mins
- Serves: 4-6
- Cooking Time: 30 mins
- Ready Time: 50 mins
- Cooking Method: Barbecue
- Difficulty: moderate
900gm Beef Tomahawk Steak
COMPOUND BUTTER
400gm butter, softened and diced
35gm anchovy fillets, minced
60gm green peppercorns
3gm fresh thyme
5gm freeze dried garlic
PONZU DRESSING
6gm fresh ginger
1 whole lemon
1 whole mandarin
10gm anchovy fillets
8gm shitake
500ml water
235ml rice wine vinegar
160ml soy sauce
23g mirin
35g palm sugar
Green and Purple Kale, roughly chopped
Broccolini, roughly chopped
Preheat oven to 220°C.
Remove tomahawks from the fridge and bring to room temperature (Bloom).
Lightly oil and season with sea salt.
FOR THE COMPOUND BUTTER
Combine all ingredients into the butter, mix well to combine.
Roll into a cylinder and store in the fridge wrapped in cling film until firm.
PONZU DRESSING
Combine ingredients in a pot and simmer on a low heat for 10 minutes.
Leave all ingredients in the ponzu to steep and use as needed.
FOR THE STEAK
Sear the tomahawk steak on all sides for 3-4 minutes.
Then place in the oven at 220°C for 6 minutes.
Turn the steak and cook a further 6 minutes.
Let rest for at least 10 minutes.
FOR THE GREENS
Sauté greens of your choice such as green and purple kale and broccolini.
Dress the tossed greens with the strained ponzu and garnish with sesame seeds.
TO SERVE
Slice the steak onto a board and serve with a couple of discs of compound butter melting on top.
Serve greens in a dish on the side.
