Hereford Prime BBQ Tomahawk Beef

METHOD:

Begin by choosing the right cut of beef. It is really important that you choose the correct cut and type of beef for this dish. Ideally what you are looking for is a 28-35 day dry aged cote de boeuf (a rib of beef on the bone) ask your butcher for Hereford Prime to ensure you get the best of the best.

Before you begin cooking it you will want to take this beef out of the fridge and bring it up to room temperature, this will speed up the cooking process and decrease the chance of it being tough caused by increasing its temperature too quickly. When you remove it from the fridge and packaging season it well with rock salt and cracked black pepper. Seasoning the steak early will draw the flavour out and give the steak a nice crust finish once cooked. Ensure the steak is covered while you have it out of the fridge.

To cook the steak, you will want to reduce the heat on the barbeque or chargrill to medium or allow the coals to burn down or even raise the grill off the heat to as high as possible depending on the type of bbq you are using. At any rate, you should be placing the steak on over a medium heat, this is a big steak and will take about 30 minutes to cook through to medium, 40-45 for well done. Once you have sealed the steak on both sides it is a good idea to put the lid on the bbq and allow the heat to build like an oven inside. Only then remove the lid to turn the steak intermittently. For the final 3-5 minutes of cooking you can remove the lid and drop the grill down close to the coals or increase the heat just to crisp the outside of the steak.

Once cooked remove the steak from the heat, cover with some foil and allow it to rest for a good 10-15 minutes before serving or carving.

For the Potatoes

Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through). Meanwhile, stir together herbs, garlic, oil, salt and pepper in a large shallow dish. Drain potatoes well and transfer to herb oil, tossing gently to coat.

Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes’ total. Return potatoes to dish and toss again with herb oil. Season with salt and serve.

For the Creamed Spinach.

Place a wide based pot on top of the hottest point of the bbq, add in the cream, garlic, shallots, nutmeg and seasoning. Bring this to the boil. Once boiling add the baby spinach and stir well until all the spinach has wilted down. Now add in the gruyere cheese while stirring. Transferee to a warm dish and serve. You could prepare this in advance of your BBQ and put into an oven proof dish, top with a little herb crumb and then reheat in the oven when you are ready to serve up

For the Curry Mayo

Place the water in a small pot along with the curry powder and heat over a low heat for about 2minutes just until a paste is formed and the graininess is cooked out. Allow this to cool before adding to the mayo and mixing well. Very simple and very taste.

For the Salsa

Basically, all of the ingredients are going to be finely diced, this will take time but it is with it to give the dish texture instead of blending all of the ingredients, then mix together in a bowl along with the finely chopped herbs olive oil, vinegar and seasoning. The flavours of the salsa will improve the longer it is allowed to marinade.

To Serve

By far the easiest way to serve up a BBQ is for everyone to help themselves and these dishes are perfect for that.

Place the steak on a large chopping board in the centre of the table with a big knife for everyone to cut off their own piece. Along with a dish of the potatoes, the spinach and ramekins of the sauces.

All you need now is the weather!

Enjoy

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