Steak Recipes

Tomahawk with Chips & Chimichurri

By
Close-up of barbecued tomahawk steak sliced, chips, chimichurri, and a side salad.

Essentially a large ribeye steak on the bone, this Tomahawk steak recipe is the perfect cut to cook over coals. The smoke and fat come together to create a little bit of magic. The chimichurri sauce adds a punch of acidity that barbecued meat craves. This is steak cooking and eating in its purest form – no tricks, no gimmicks, just high-quality meat, a live fire, and a well-made sauce with chips. Indulge your carnivorous instincts and revel in the glorious simplicity of this combination. The meat is, of course, the star, but the sauce plays a crucial supporting role, offering a lively counterpoint to the smoke, fat, and salt, elevating the whole experience. Chips, in my opinion, are essential to any proper steak night and need no further introduction.

Serves: 2

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Ingredients

Chips

Chimichurri

Method

Start with the Chips

  1. Peel the potatoes and cut them into chips. I personally don’t like them too chunky, but the thickness is up to you.
  2. Place the chips in a large pan and set it in the sink. Run hot water from the tap, as hot as possible, over the chips while stirring them in the pan. You’ll notice the starch coming off. Wash them like this for a couple of minutes.
  3. Switch to cold water, cover the chips, and season with sea salt. Place the pan over high heat, bring to a boil, then reduce to a good simmer. Cook for 10-14 minutes, depending on the thickness of your chips. A key to great chips is to be bold with the first blanching – cook them a little longer than you’d expect.
  4. Carefully drain the chips in a colander, then transfer them to a tray to cool, keeping them in a single layer to avoid breaking them. Transfer the tray to the fridge and allow the chips to cool completely.
  5. Heat your deep fryer, or a large pan with vegetable oil or beef dripping, to 130°C. In batches, to avoid overcrowding, fry the chips for 6-minutes. Drain the excess oil, lay them on a tray, and return to the fridge to cool.

For the Chimichurri

  1. Place the dried oregano and red wine vinegar in a bowl and let it sit for 5-minutes.
  2. Then, add the chopped parsley, chilli, garlic, and olive oil. Season generously with sea salt, stir well, and allow to sit for 10-minutes.
  3. Taste and adjust the seasoning if needed.

To cook the Tomahawk

  1. Remove the Tomahawk steak from the fridge at least 40-minutes before cooking.
  2. Rub the steak with a drizzle of oil, season generously with sea salt, and let it sit for 10-minutes.
  3. When the coals are ready (once the flames have burned out and the charcoal is white/grey), place the steak on the hottest part of the grill. Cook for 1-minute on one side, then flip and cook for another minute. If the flames become too fierce, move the steak to a cooler part of the grill until they die down.
  4. Once both sides have seared and a crust has started to form, move the steak to a cooler part of the grill (or to a higher shelf if your BBQ has different levels). Keep the steak moving around the cooler areas of the grill, flipping it occasionally.
  5. Return the steak to the hottest part of the grill only briefly, before moving it back to the cooler areas, allowing it to soak up the smoke and flavour. Continue cooking like this for about 12-15 minutes.
  6. Remove the steak from the grill and let it rest for at least 15-minutes before serving.

Meanwhile

  1. Turn the fryer up to 185°C. Fry the chips in batches for 4-5 minutes, or until they are perfectly golden brown. Remove from the fryer, drain the excess oil, and season generously with sea salt.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

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@swaledalebutchers
@swaledalebutchers
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Mutton has earned itself an unfair reputation. For centuries it was simply the meat we ate. Lamb is, in many ways, the modern preference, made possible by refrigeration and global trade. Before that shift, it would have made little sense to slaughter an animal before it had lived fully and bred. Sheep were kept for wool and continuity, and when their working life was complete, they became mutton. It was part of a cycle. Practical and sustaining. What changed was not the meat, but our habits. Yet not all mutton is equal. Age alone does not create depth. Mutton reflects the life it has lived. When sheep are kept longer and allowed to graze widely on varied forage, moorland grasses and herbal leys, time and terrain build complexity into the muscle and fat. That is the mutton we favour and source. Darker, firmer and deeper in flavour, shaped by prolonged grazing on moorland such as this, just outside Skipton. There was once a rhythm between wool on our backs and mutton on our tables. Perhaps that rhythm still makes sense.
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@swaledalebutchers
@swaledalebutchers
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Follow
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@swaledalebutchers
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Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
@swaledalebutchers
@swaledalebutchers
•
Follow
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
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@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
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Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
@swaledalebutchers
@swaledalebutchers
•
Follow
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
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