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Reverse-Seared Tomahawk with Keen’s Curry Butter

Serves
4
Prep
15
Cook
1 hour
Difficulty
Easy
Ingredients.
  • 1 x 1.2–1.5 kg Angus Reserve tomahawk steak
  • Sea salt
  • Cracked black pepper
  • Olive oil
  • For Keen’s Curry Butter:
  • 200 g unsalted butter, softened
  • 2 tsp Keen’s Curry Powder
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 small garlic clove, finely grated
  • 1 tbsp flat-leaf parsley, finely chopped
  • ½ tsp sea salt
  • Cracked black pepper
Method.
  • Season the tomahawk generously with sea salt and cracked black pepper. For the best result, place uncovered on a rack in the fridge overnight. Remove about 45 minutes before cooking.
  • Combine the softened butter, Keen’s Curry Powder, Dijon, Worcestershire, garlic, parsley, salt and a good crack of black pepper. Spoon onto baking paper, roll into a log and refrigerate until firm.
  • Preheat the oven to 110°C. Place the tomahawk on a rack over a roasting tray and cook until the centre reaches 46–48°C for medium rare, approximately 45–70 minutes, depending on the thickness of the steak. Remove from the oven and rest for 10–15 minutes.
  • Heat a BBQ, grill plate or cast-iron pan until hot. Lightly rub the tomahawk with olive oil and sear for 60–90 seconds on each side, including the fat edge, until deeply caramelised. Aim for a final internal temperature of around 52–54°C.
  • Place a few thick coins of Keen’s curry butter over the hot steak and rest for 8–10 minutes. Let the butter slowly melt into the crust and mingle with the resting juices.
  • Cut the steak from the bone, slice generously across the grain and arrange back alongside the bone. Finish with another coin of Keen’s curry butter, a little flaky salt and plenty of those buttery resting juices spooned over the top.
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