Author: Mpho Nkomo
About: Meet Mpho Nkomo a self-taught chef and the founder and owner of Something smoked roadhouse BBQ.
4
Medium
20 minutes, plus 2 hours’ chilling time 
1 hour 15 minutes 1. Trim some of the fat from the steak and pat dry the meat using kitchen paper. Rub with the olive oil, then season the meat and fat generously with salt, pepper, smoked paprika and garlic powder. Chill for 2 hours.
2. Preheat your oven (or indirect braai setup) to 120°C. Place the steak over indirect heat and roast for 45–60 minutes, or until the internal temperature reaches 50–52°C for medium-rare.
3. Heat a heavy pan or cast-iron griddle until smoking hot. Sear the tomahawk for 2 minutes on each side until a deep crust forms. Don’t forget to sear the edges. If using a braai, move the steak over the flames.
4. Rest the steak for 10 minutes, then slice against the grain. Serve the pico de gallo salsa.
Cook’s note: If you can’t find a tomahawk, a rib-eye on the bone works just as well.
Videographer: Barry de Villiers
Photographer: Jan Ras
