Reverse Seared Tomahawk

Lightly trim any fat off the bone but keep any of the meat (that part’s for the chef). Apply a lightly coating of olive oil to both sides of the tomahawk for the binder. Season generously with Murray River Salt on both sides.

Set your barbecue up for indirect cooking and gently place the tomahawk on the grill away from the heat. Close the lid and allow to cook for 45 mins to 1 hour.

Once the steak has hit an internal temp of 52C, remove.

Place slices of butter over the top of the steak and wrap loosely with foil, resting for 10 minutes.

Place the tomahawk back on the grill directly over the hot charcoal and grill for a minute each side. Once you have a nice crust, remove.

Slice the steak against the grain and finish with another light sprinkle of salt.