Enhance the natural flavours and juices of delicious tomahawk steak by cooking it teppanyaki-style with a punchy butter.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To make the herb-horseradish butter, place the butter, lemon rind, lemon juice, anchovy, horseradish cream, garlic, parsley, chives and dill in a food processor and process until well combined.
Heat a barbecue on high. Place the teppanyaki plate over the barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on high – do not use on an induction stovetop.) Spray steak with olive oil spray. Season. Cook the steak on the grill for 2 mins or until lightly charred. Turn and cook for 1 min.
Reduce heat to medium-low. Cover and cook, turning the steak every 4 mins, for 15-20 mins for medium-rare or until cooked to your liking. Transfer the steak to a baking tray and cover tightly with foil. Set aside for 10-15 mins to rest.
Transfer steak to a platter and top with herb-horseradish butter. Cut into slices. Serve with potato chips.
Serve with… chargrilled asparagus, green beans and baby broccoli
COOK. STORE. SAVE.
Clever storage: Store leftover jarred anchovies in fridge for up to 1 month. If you used tinned anchovies, transfer to a jar and cover with oil before refrigerating. Use to add umami flavour to pasta dishes - see how it’s done with Michael Weldon’s Olive Oil Greens and Anchovy Rigatoni.
Plan ahead: Devote more time to the barbie and your guests by making the herb butter in advance. Shape the butter into a log and wrap in baking paper, twisting it closed at the ends. Store in an airtight container in the freezer for up to 4 months.