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!
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.
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.
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.
Steak Doneness Guide:
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.
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.
Coat asparagus with olive oil, salt, and pepper. Grill until tender and slightly charred.
Slice the steak off the bone and into thin slices. Plate with grilled asparagus and drizzle with chimichurri. Enjoy your BBQ masterpiece!
Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.