Wexford Valley Tomahawk Steak

The king of steak- the full length of the bone has been left on to enhance the taste of this flavourful cut. This leaves you with an incredibly impressive and elegant looking piece of meat and makes it the perfect choice for impressing your guests.

This beef comes from cows raised in the luscious, vast landscapes of the Wexford Valley grasslands. Living a stress-free life roaming the Irish countryside, this unique breeding adds to the unmatched flavour and tender texture that distinguishes Wexford Valley beef. This Tomahawk Steak is just one of the fabulous additions to our scrumptious range of Wexford Valley beef - one of the top premium brands of Irish beef, available to order online at Tom Hixson.

RECIPE

Sharing Tomahawk steaks & Pink Peppercorn Garlic Butter

By Artust BBQ

There is nothing that says love more than a perfectly grilled tomahawk steak, drizzled with melted pink peppercorn garlic butter. We will leave the choice of dessert up to you. These full-length bone Wexford Valley tomahawk steaks are a real showpiece, and will wow anyone lucky to enjoy one with you. This Irish grass-fed beef is not just full of flavour, but is also extra tender too.

We are using the BBQ for this recipe, but you can just as easily do this in the oven and on the hob if you'd prefer. But we feel that the sear from the coals and flames on the BBQ create a flavour that is hard to beat.

RECIPE

Sharing Tomahawk Steaks & Pink Peppercorn Garlic Butter

By Artust BBQ

There is nothing that says 'love' more than a perfectly grilled tomahawk steak, drizzled with melted pink peppercorn garlic butter. These full-length bone Wexford Valley tomahawk steaks are a real showpiece, perfect to impress any guest. This Irish grass-fed beef is not just full of flavour, but is also extra tender too.

We are using the BBQ for this recipe, but you can just as easily do this in the oven and on the hob if you'd prefer. But we feel that the sear from the coals and flames on the BBQ create a flavour that is hard to beat.

Ingredients:

2x Tom Hixson Wexford Valley Tomahawk Steaks

1xBlock of unsalted butter

10gxPink Peppercorns

1xLemon

4xCloves garlic

Salt flakes for seasoning

Equipment:

Barbecue. Can be charcoal, gas or pellet and ideally needs a lid. This recipe will work on any barbecue large enough to fit the tomahawk steaks onto.

Method:

Pink Peppercorn Garlic Butter:

We recommend you make the pink peppercorn garlic butter in advance, so it's ready to just slice and add to these delicious steaks.

• Take the butter out of the fridge, and allow it to come to room temperature for 2 hours. When the butter has warmed, use a fork to carefully mash the butter flat on a plate so it's easy to mix in the ingredients. If you are struggling, either warm the butter for 15 seconds in a microwave, or on the BBQ if you already have it lit.
• Once mashed down onto the plate, mince up 4 cloves of garlic and add to the butter.
• Next, pour in the pink peppercorns, and finish by zesting half a lemon onto the butter. Using the fork, carefully mix in all the ingredients, until fully combined. 
• Then, scrape up all of the butter and lay out onto a sheet of cling film, shaping into as a sausage shape.
• Rolling up the cling film tightly round the butter, spin the ends until the butter shapes to a 1-1/2-inch-wide sausage.
• Place this into the freezer for 30 mins to firm back up.

Tomahawk Steaks:

(See below info for Barbeque preparation)

For cooking the tomahawks, we are going for the 'reverse sear' method. This means a lower heat cook to start to get a nice even cook all the way through the steak, then a high heat sear at the end to build that beautiful crust. So, set your BBQ up for an indirect cook, meaning there is no direct heat under the steaks to start with. This could be spreading the charcoal on one side of the BBQ and placing the steak on the other, with no coals underneath. Or simply lighting 1 or 2 of your gas burners in your BBQ and placing the steaks above an unlit one. You are aiming for cooking a temperature inside the BBQ of around 140-160°C  for this indirect part of the cook. Remove the steaks from the fridge around 1hr before you plan to start cooking, and leave out at a cool room temperature. You can use this time to go and get your BBQ prepped or to make the garlic butter.

• Remove the tomahawk steaks from the packaging and pat dry with a paper towel.
• The steaks should need no trimming but you may score the fat if you wish.
• Once scored, liberally season the each of the steaks with the salt flakes. (Don't forget to rub the salt into the fat too).
• Place the steaks onto the BBQ away from the heat source as mentioned above.
• Everyone has their own favourite 'done-ness' for steak, but you want to remove the steak at least 10-15°C under your desired finishing temperature.
• As a rough guide the finishing temperatures are: 
• Rare=56°C , Medium Rare=63°C, Medium=71°C  and Well Done=77°C. Remember to pull your steak off the heat around 10-15°C below these temperatures.
• If you have a temperature device for measuring internal meat temperatures, insert this right down into the middle of the steaks and monitor until you reach your desired temperature. This should take anywhere from 45 minutes to an hour. 
• Check the steaks around half way through and give them a flip to allow them to cook evenly.
• Once the temperature has been reached, remove the steaks from the BBQ whilst you increase the  heat. You really can go as hot as you like as the next stage of the cook will only be for a few minutes.
• When the BBQ is extremely hot, get a timer ready and set the steaks onto the grill. You are looking to cook them for around 90 seconds each side, so 3 minutes total. Most importantly, use your best judgement to ensure the steak doesn’t burn on the hight heat.
• When you pull the steaks off, get ready with a 1cm thick slice of the pink peppercorn garlic butter, add  on top so it starts to melt over the steak whilst they rest. Ideally if you can, look to rest the steaks for around 10 minutes, so that the meat can relax and allow the juices to redistribute throughout the steak.

We served our tomahawk steaks with grilled asparagus and vine tomatoes and some deliciously creamy dauphinoise potatoes.