Reverse-seared tomahawk steak with fresh pico de gallo salsa
4
Medium
20 minutes, plus 2 hours’ chilling time 
1 hour 15 minutes Tomahawk steak is a showstopping cut of meat – and cooking it low and slow using the reverse-sear method results in tender meat with smoky depth and the perfect crust. Pair it with a zesty pico de gallo salsa to cut through the rich beef. It’s ideal for celebrations, date night or when you simply want to impress your guests.
Ingredients
Method
- 1 tomahawk steak (1.2–1.5 kg)
- 1 T olive oil
- 1 T coarse salt
- 2 t freshly ground black pepper
- 2 t smoked paprika
- 2 t garlic powder For the pico de gallo salsa, mix:
- 3 ripe tomatoes, seeded and finely diced
- 1 small red onion, finely diced
- 1 fresh chilli, seeded and chopped
- 30 g fresh coriander, chopped
- 1 lime, juiced
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
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
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