This glorious cut, also known as a cowboy steak, is comprised of a large rib eye with a section of bone still attached. We’ve let the meat speak for itself here, served simply with a speedy blue cheese butter.
It doesn't get better than a steak on the BBQ to be eaten alfresco on a hot day!
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
400
Ingredients
1
tomahawk steak (about 1kg)
1Tbsp.
olive oil
For the whipped blue cheese butter
125g
unsalted butter, softened
60
-75g soft blue cheese, to taste, we used Roquefort
Small handful parsley, leaves picked and finely chopped
Finely grated zest 1/2 lemon
1/4
-1/2tsp flaked sea salt, to taste
Directions
Step 1Remove the steak from the fridge and allow to come fully up to room temperature (about 45min-1hr).
Step 2Preheat oven to 220°C (200°C fan) mark 7 (see GH TIP). If long, wrap the bone of the steak in damp kitchen paper, followed by a layer of foil (this will help you use it as a handle for turning). Brush the oil all over the steak and season generously. Barbecue or griddle over high heat for 3-4min on all sides, until well browned all over.
Step 3Transfer to a baking tray and continue to cook in the oven for 17-20min for medium rare meat (or until a meat thermometer reads between 55-60°C when inserted into the centre of the steak). Cook for longer or shorter, depending on how you like your beef cooked. Transfer to a board, cover with foil and leave to rest for 10min.
Step 4Meanwhile, make the whipped blue cheese butter. Using a handheld electric whisk, beat the butter until light and airy. Beat in the blue cheese, parsley and lemon zest until combined. Add the sea salt and plenty of freshly ground black pepper and beat briefly to combine. Transfer to a serving bowl.
Step 5Slice the steak and serve with the whipped butter.
GET AHEAD
Make the whipped butter up to a day ahead. Cover and chill. Allow to come up to room temperature before serving.
GH TIP
We’ve finished our steak cooking in the oven, as not all barbecues have an indirect oven-like heat function. If yours does, then remove the steak to a rack above the heat, close the lid and cook to desired level.
Per serving (with 1tbsp whipped butter):
Calories: 400
Protein: 51g
Total fat: 22g
Saturates: 10g
Carbs: 0g
Total sugars: 0g
Fibre: 0g
Our best ever BBQ recipes - it's time to get your grill on!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
