Tomahawk Steak with Buttered Kale
“The Tomahawk steak from Darts Farm Master Butchers is one of my favourite cuts. It’s always tasty and of the highest quality and helps me recover after a big game. I would highly recommend you try one” Tom Johnson, Exeter Chiefs
Buttered Kale (serves 2, double up if feeding more!)
Dash of boiling water
Pinch of salt
Good grind if pepper
Squeeze of lemon
To cook with the steak you will need few spring of
rosemary, garlic, star anise and butter
Method You’ll need a meat thermometer for best results, digital is best.
As with all meat, ensure the steak is at room temperature before you start cooking it. Remove from the fridge and sit the steak on a plate for a couple of hours before cooking. Preheat your oven to about 50°C, adjusting the heat to lower for a fan oven. Place the steak on a baking tray and season well with sea salt. Cook for two and a half hours. After this time, probe the centre of the meat to check the temperature. Your desired core temperature is 48-50°C for a rare steak at this point. The theory is, if your oven can sit at 50° then your steak will never go above that temperature, so there’s no chance you can overcook or undercook it.
Bring a pan large enough to accommodate the steak up to smoking. When it is ready, add a little oil with a few sprigs of rosemary, three cloves of garlic (skin on, squashed a little) and two star anise. Place your steak into the searing hot pan, adding two or three generous knobs of butter either side of the beef. Leave the meat alone, don’t agitate it – let it build up to a deep colour. A top tip is to turn down the heat a little, so you don’t burn the butter. Baste with that foaming butter in the meantime. Turn the meat over after about three to four minutes, and continue basting. After a max total of eight minutes, remove from the heat and allow to rest. Tuck the steak up under a blanket of tinfoil and a tea towel, resting for at least 30 minutes (preferably 40 – it’s worth the wait!). After this time, the core temp should be around 57°C for a lovely rare tomahawk (adjust cooking temp if you like it a bit more well done).
For the Buttered KaleTrim the ends off the kale, chop into equal segments (or strip from the stalks if you prefer). In a hot pan (one containing any meat juices is best) add the kale and butter, mixing to coat. Add a pinch of salt, pepper and the dash of boiling water. Shake the pan and cover, reduce heat slightly and leave to steam for 4-5 mins. Before serving add squeeze of lemon, mix and serve.
Serving suggestion – Serve with the buttered kale and roasted new potatoes