Today, we’re rustling up a meal that’ll have your taste buds dancing. We’re talking a hefty reverse-seared Tomahawk steak, perfectly grilled asparagus, and a homemade chimichurri sauce that packs a smoky punch. The Tomahawk steak, a ribeye left on the bone, is a real showstopper, perfect for a special occasion or just treating yourself because, let’s face it, you deserve it!
Reverse-Seared Tomahawk Steak with Grilled Asparagus and Roasted Red Pepper, Tomato, and Garlic Chimichurri
For the Reverse-Seared Tomahawk Steak:
For the Grilled Asparagus:
For the Roasted Red Pepper, Tomato, and Roasted Garlic Chimichurri:
Instructions
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Dry Brining the Tomahawk Steak
Pat the Tomahawk steak dry and place it on a wire rack over a baking tray. Generously sprinkle with high-quality salt and leave it uncovered in the fridge overnight. This enhances the flavour and tenderness.
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Preparing the Everdure Hub II
Place your charcoal on the stainless steel insert and ignite. Once the coals are hot and ashed over, push them to one side under where you’ll cook the steak. Keep an eye on the coals, topping up as needed to maintain a steady heat.
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Attaching the Steak to the Rotisserie
Remove the steak from the fridge 30 minutes before cooking. Coat it with SPG rub. Secure the steak onto the rotisserie rod with Butcher’s Code Rotisserie Elastic and Cotton Blend to ensure it stays steady.
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Slow Cooking the Steak
- Set the rotisserie to the highest setting and cook slowly. Use a MEATER to monitor the internal temperature remotely. Add oak chunks to the embers for a smoky flavor. Cook until the steak reaches the desired internal temperature (see temperature guide below).
Steak Doneness Guide:
- Rare: 45°C / 113°F (rotisserie) → 49°C / 120°F (searing) → 51°C / 125°F (final)
- Medium Rare: 49°C / 120°F (rotisserie) → 53°C / 127°F (searing) → 54°C / 130°F (final)
- Medium: 55°C / 131°F (rotisserie) → 58°C / 136°F (searing) → 60°C / 140°F (final)
- Medium Well: 60°C / 140°F (rotisserie) → 63°C / 145°F (searing) → 65°C / 150°F (final)
- Well Done: 65°C / 149°F (rotisserie) → 71°C / 160°F (searing) → 74°C / 165°F (final)
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Whipping Up the Chimichurri
Slice off the top of the garlic bulb, drizzle with olive oil and salt, and wrap in foil. Roast in embers for 40-45 minutes. Roast peppers (15-20 minutes) and tomatoes (10-15 minutes) on the grill. Let peppers steam in a covered bowl. Blend all roasted veggies with parsley, oregano, olive oil, red wine vinegar, salt, and red pepper flakes until mixed.
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The Searing Finale
With a hot bed of coals, sear the steak directly on the coals for 1-2 minutes per side. Remove and let rest for 10 minutes.
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Grilling the Asparagus
Coat asparagus with olive oil, salt, and pepper. Grill until tender and slightly charred.
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The Grand Finale
Slice the steak off the bone and into thin slices. Plate with grilled asparagus and drizzle with chimichurri. Enjoy your BBQ masterpiece!
Equipment
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Note
- Optional Tip: Add a chunk of oak to the coals for extra smokiness.
