by Chef Pele Cast Iron Grilled Aussie Beef Tomahawk
- Prep time 40Min
- Cook time 35Min
- Technique Grill, Bake, Sear
- Meat Beef
- Cut Rib Eye
- Serves 3
Chef Pele's Ramadan and Raya Recipe: Cast Iron Grilled Aussie Beef Tomahawk
Ingredients
Ingredients A
- 1 pc Chilled Australian Beef Tomahawk, about 1.3 kg
Ingredients B
- 25 g Garlic, chopped
- 10 g Paprika powder
- 3 g Fresh Rosemary, chopped
- 3 g Fresh Thyme, chopped
- 80 ml Olive oil
- Salt to taste
Method
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In a small bowl, mix ingredients B until well combined and adjust saltiness.
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Marinate the tomahawk with the mixture B and keep in chiller for 30 minutes.
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Preheat the oven at 170°C. Heat the griller until hot, and sear the tomahawk on both sides to get grilled marks on both sides.
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Bake the Tomahawk in the oven for 20 minutes or until the internal temperature is at 60°C (medium rare).
-
Pull out of the oven, cover with aluminum foil and rest for 10 minutes before serving.
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