Ingredients
- 1 tomahawk steak, approximately 1.2kg
- 1 tbsp olive oil
- Freshly ground salt and pepper, to season
- Miso Butter:
- 30g unsalted butter, softened
- 20g brown miso paste
- Garlic bread:
- 1 ciabatta loaf, sliced lengthways and then diagonally (i.e. to make pieces)
- 75g salted butter, softened
- 3 to 4 cloves garlic, crushed (approximately 20g)
- 3 tbsp parsley, chopped
- Tarragon salsa verde:
- 1 handful tarragon leaves
- 1 bunch flat-leaf parsley, chopped roughly
- 1 shallot, diced finely
- 2 garlic cloves, chopped
- 4 anchovies
- 1 tbsp capers
- 150ml light olive oil
- Lemon juice, to taste
- Salt, to taste
- Garnish: 200g cherry, or plum, tomatoes on the vine
Method
- Take the steak out of the refrigerator one hour before grilling to allow it to come to room temperature.
- Set up a ceramic barbecue for direct cooking (i.e. install a cast iron grate above a direct flame, with no heat deflectors) and preheat it to 300 degrees C / 572 F.
- Begin by mixing together the unsalted butter and miso paste to make miso butter, then season with a pinch of salt.
- Once the barbecue has reached the desired temperature, rub the steak with olive oil and use the freshly ground salt and pepper to season it well all over. Next, sear the steak on the barbecue, starting with the fat side and giving each side at least two minutes on the cast iron plate; you are aiming for a nice sear on all sides with good bar marks.
- Once seared, brush the steak all over with some miso butter continuing to do this, whilst turning the steak regularly, until the steak is caramelised all over. Then use a temperature probe to check the internal temperature of the beef by inserting it into the centre of the steak.
- Transfer the steak from the cast iron grate onto the stainless steel grate, brush the steak with more miso butter and cook with the grill cover closed, 5 to 10 minutes, turning them every couple of minutes to ensure even cooking.
- When the internal temperature of the beef reaches the desired level [i.e. 49 to 54 degrees C (rare) / 54 to 57 degrees C (medium rare) / 57 to 63 degrees C (medium) / 63 to 68 degrees C (medium well) / above 68 degrees C (well done)] take the steak off the grill.
- Brush the steak with the rest of the miso butter and let it rest for 15 minutes under a sheet of tin foil whilst you prepare the rest of the dish. [NB: Don't skip resting the meat - This step provides time for the meat to cool slightly and the muscle fibres to relax, which allows the juices to redistribute throughout the meat and results in a tender, flavorful, juicy dish.]
- Make the garlic bread by mixing together the salted butter, chopped parsley and crushed garlic to make garlic butter and spreading this over the ciabatta slices. Then toast the garlic bread on the cast iron grate for a few minutes until both sides are crispy and golden.
- At this point, put the tomatoes onto the cast iron grate and heat them until they start to burst and blister a little, at which point, remove them from the heat.
- Finally, make the salsa verde by putting the tarragon, parsley, shallots, chopped garlic, anchovies and capers together into a food processor and pulsing the mixture down so that everything is roughly chopped. At this point, add the olive oil and pulse it again, then season to taste with lemon juice and salt. [NB: You are aiming for a silky texture with enough acidity to cut through the richness of the meat.]
- To serve, place the garlic bread on a large serving board and sit the steak on top, then drizzle with the salsa verde and blistered tomatoes.