91 Shadows Tomahawk Steak with Cornerstone Coleslaw
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Terrified of ruining an expensive tomahawk? Worry no more! Here’s a simple recipe that anyone can follow for an exquisite dinner date.
Having a cast iron skillet or pan will elevate the experience, but don’t fret if you don’t have one. A regular shallow pan will do the trick too!
INGREDIENTS
For the Steak
1 Kg Tomahawk
2 tablespoons olive oil
Optional: 2 sprigs thyme or 5-6 garlic cloves
Cornerstone Coleslaw
1 cup roughly chopped red cabbage
1 cup roughly chopped green cabbage
1 cup thinly sliced or roughly grated carrots
Dressing of your choice
Optional Cheats way: grab a pack of ready salad from your favourite supermarket.
1 tablespoon apple cider vinegar
METHOD
Steak
Bring the steaks to room temperature
Preheat the oven to 200°C / 180°C fan
Coat the tomahawks generously with half the olive oil
Sprinkle 91 Shadows and rub the entire steak on both sides
Pro tip: for more flavour, use more rub.
Heat the pan over high heat until hot
Optional: add the thyme and/or garlic to infuse the flavour
Sear the tomahawk steak for 2 mins on each side (don’t forget the sides)
Transfer into a baking tray with a grill rack
Roast the tomahawk to your preferred state of doneness.
We used a meat thermometer for 1 kg tomahawk
Rare
35-40 minutes – internal temperature 50-54°
Medium - rare
40-45 minutes - internal temperature should be 55-59°
Medium
45-50 minutes - internal temperature should be 60-65°
Let the steak rest for 10 minutes before carving.
METHOD
Coleslaw
Mix together the cabbage and carrots with the dressing of your choice.
Sprinkle the Cornerstone rub generously to add a herby flavour.
Serve & enjoy!