Springtime Tomahawk Steak with Em's Table Shiraz

This fortnight we're highlighting another one of our new wines and pairing it with a delicious meal. We wanted to celebrate the arrival of spring with a delicious Em's table shiraz. Shiraz is a versatile and delicious wine with deep plum flavours and full-bodied richness. Em's table Shiraz also benefits from organic ingredients and no preservatives. What makes this wine so great for spring is that it works for daytime and into the fresh night. Spring nights are the sweet point between warm and cold, meaning you can hang around the fire longer and enjoy a deep, warming wine. These dark flavours mix magically with the light, savoury flavours of meat cuts like a tomahawk steak. 

Tomahawk steak is a famous and luxurious cut of beef, with the bone left in-tact to impart a delicious savoury flavour. It is essentially an elevated version of a ribeye steak, big enough to feed two (or enjoy alone after a busy day). Grilled tomahawk steak is great because it is easy, fast and employs the quick heat to caramelise the meat without drying it out. Plus, grilling gives the entire party options in terms of doneness. Truly, everyone will enjoy this meat cut!

We've also included a quick recipe for a compound butter to include next time you're serving a steak. You can also serve this Tomahawk with seasonal vegetables including spring asparagus, radishes and peas. 

Ingredients

Grilled Tomahawk Steak:

• 1 Tomahawk steak
• 2 tablespoons olive oil 
• 2-3 cloves garlic, minced 
• 1-2 sprigs fresh rosemary 
• Salt and freshly ground black pepper, to taste 
  
  Compound Butter:
•  1/2 cup high quality unsalted butter, softened 
• 2-3 cloves garlic, minced 
• 2 tablespoons fresh parsley or rosemary, finely chopped 
• 1 teaspoon fresh lemon juice 
• Salt and pepper

Method

1. Let the Tomahawk steak from the refrigerator and let it come to room temperature for about 30-60 minutes. Preheat your grill to high heat (230-260°C). While the grill is heating, rub the steak with olive oil, minced garlic, and season generously with salt and pepper. Let it sit for a few minutes to allow the flavours to penetrate. 

2. Place the steak on the hot grill. Add fresh rosemary sprigs to the grill grates to infuse the smoke with aromatic flavour. Grill the steak for about 5-7 minutes per side for medium-rare, adjusting the time for your preferred doneness. Use a meat thermometer to check the internal temperature. 

3. For a rare steak, aim for 51°C, for medium-rare around 55-57°C, medium at 60-63°C and well-done at 71°C. 

4. Once the steak reaches your desired doneness, remove it from the grill and let it rest for 10 minutes. This allows the juices to redistribute and the steak to finish cooking. After resting, slice the steak against the grain and serve immediately. Serve with a slice of compound butter on top:

5. In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, and fresh lemon juice. Mix until all the ingredients are well incorporated. Season the compound butter with a pinch of salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Place the compound butter mixture on a piece of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal it. Refrigerate until it's firm.