Essentially a large ribeye steak on the bone, this tomahawk is the perfect cut to cook over coals. The smoke and fat combine to produce a little bit of magic. The chimichurri sauce offers that punch and acidity that barbecued meat so loves.
This represents steak cooking and eating in its purest form. No tricks, no gimmicks, just good quality meat, a live fire, and a classic and well-made sauce and chips. Indulge your carnal desires and bask in the glorious simplicity of this arrangement of things.
The meat, of course, is the star, but the sauce is a vital support and, by providing an active and lively counterpoint to all that smoke, fat, and salt, offers the meat a lift — raising it even higher than it was already sailing. Chips need no introduction and are, to my mind, absolutely an essential component of steak night.
Barbecued tomahawk steak, chips & chimichurri
- For the chips
4 chipping potatoes, peeled
vegetable oil for frying
- For the chimichurri
½ a bunch of fresh parsley, finely chopped
2 tbsp good quality dried oregano
1 red chilli, deseeded and very finely diced
1 clove of garlic, finely grated
2 tbsp red wine vinegar
5 tbsp of extra virgin olive oil
- Start with the chips:
- Peel the potatoes and cut them into chips. I personally don’t like them too chunky, but this is a decision for you to make.
- Put the chips in a large pan and place the pan in your sink. Wash the chips in water from the hot tap, as hot as possible. Stir them around the pan as the water pours — you will notice all the starch coming out of them. Wash like this for a couple of minutes.
- Then switch the water to cold and cover the chips. Season with sea salt and place over a high heat. Bring to a boil and then reduce slightly to a good simmer. Cook for 10-14 minutes — much will depend on the thickness of your chip. One of the tricks to a great chip is to be brave with the first blanching. Take them a little further than seems sensible.
- With care and a gentle touch, drain the chips into a colander and then transfer them to a tray to cool. It is best if they are in a single layer so they don’t get too smashed up. Transfer them to the fridge to cool completely.
- Heat your deep fryer, or a large pan with vegetable oil or beef dripping, to 130°C. In batches, so as not to overfill the fryer, fry off the chips for 6 minutes. Drain any excess oil and then lay on a tray and return to the fridge to cool.
- For the chimichurri:
- Place the dried oregano and red wine vinegar in a bowl and allow to sit for 5 minutes.
- Then add the chopped parsley, chilli, garlic and olive oil. Season well with sea salt, stir together and leave to sit for 10 minutes.
- Taste for seasoning and adjust as necessary.
- To cook the tomahawk:
- Remove the steak from the fridge at least 40 minutes before you plan to cook it.
- Rub the steak with a little drizzle of oil and then season well with sea salt and allow to sit for 10 minutes.
- When the coals are ready to cook on (once the flames have burned out and the charcoal is a white/grey), place the steak on the hottest part of the grill. Cook on one side for a minute and then flip and cook for another minute. If the flames re-light and become too fierce, then simply move the steak away and let them die down.
- Once both sides have had time over the high heat and a crust has begun to form, then move the steak to a cooler part of the grill, or if you have shelves at different levels to your bbq, then utilise them. Keep the steak moving around the grill, circling the cooler parts, flipping from time to time.
- Return the steak to the hottest part of the grill only sporadically, before more time in the cooler areas, soaking up all the smoke and flavour. Cook like this for about 12-15 minutes.
- Remove from the heat and leave to rest for at least 15 minutes.
- Turn the fryer up to 185°C, and in batches, fry the chips for 4-5 minutes, or until a perfect golden brown.
- Remove from the fryer, drain the excess oil and then season well with sea salt.