I am a simpleton when it comes to beautiful cuts of beef. I just love letting great meat like this Westholme tomahawk speak for itself. Salt, pepper, smoke and heat: that’s all you need.
I’ll bring in extra flavour through sauces and side dishes rather than marinades, so I serve this incredible steak with charred broccoli tossed with fried garlic-oregano vinaigrette and grilled sweet potato with crème fraiche and honey. It’s not complicated but it’s outrageously delicious.
1 Westholme tomahawk
grapeseed oil, as needed
kosher salt & freshly ground pepper, to taste
4 cups broccoli florets with stem, par-blanched for faster cooking
3 tbsp olive oil
2 tbsp grapeseed oil
1 tbsp chopped garlic
1 tbsp chopped oregano
2 tsp chopped thyme
1/3 cup cider vinegar
2 tbsp sugar
1 tsp wholegrain mustard
salt and pepper to taste
4 medium sweet potatoes, par-baked in the oven until almost tender
4 tbsp butter
1/2 cup crème fraiche
2 tbsp honey
4 tbsp toasted pine nuts
sea salt & black pepper, to taste
Allow tomahawk to come to room temperature, covered, for about 30 minutes.
Pat steak completely dry, several times as needed.
Very lightly rub grapeseed oil on steak, not enough to drip off, just enough for the seasoning to stick.
Season liberally with salt and pepper all over.
Place on a pre-heated hot grill. Depending on what kind of grill you have, cooking directions will vary. I have a pellet smoker grill, so I start with a low smoke for 30-40 minutes and reverse sear on a hot grill.
After searing, remove steak from grill and rest (under a tent of foil, if you like) when you are 5-10 degrees from the desired temperature. I like medium-rare so I will cook it on the grill until the internal temperature is 49-50C / 120-122F, allowing for residual heat to bring it up to 53-54C / 128-130F.
In a small pot, gently heat the olive oil and grapeseed oil.
Add garlic and cook until lightly golden.
Add the herbs and allow to sizzle for a few seconds.
Add vinegar, sugar, mustard, and season with salt and pepper. Cook for a few minutes on low heat until the sugar dissolves. Toss the grilled broccoli with the warm vinaigrette.
Wrap each par-baked sweet potato in foil with 1 tbsp butter in each parcel.
Put on the grill in a spot without direct heat. Allow to finish cooking until tender.
To serve, split the sweet potato, add crème fraiche, pine nuts, drizzle with honey and sprinkle with sea salt and black pepper.