This delicious Tomahawk recipe by The Point's Scott Pickett is a surefire way to impress your guests.


  • 1 grass fed tomahawk approx 900gms

  • Butcher's string

  • Sea salt

  • Pepper

  • Sautéed pine mushrooms:

  • Wild or cultivated mushrooms eg pine, slippery jack, shitake, field

  • Butter

  • Olive oil

  • Sea salt

  • Pepper

  • Fresh herbs eg parsley, thyme, chervil, chives etc

  • 4 cloves of garlic

  • Anchovy butter:

  • Handful of white anchovy's

  • 500g Good butter

  • Mixed herbs

  • Lemon zest

  • Tabasco

  • 2 tbs Worcestershire sauce

  • 3 tbs soy sauce

  • 2 tbs Capers

  • 1 tbs mustard

  • Pinch of paprika

  • 3 Shallots sliced

  • 1 clove garlic

  • Pepper


  • Tomahawk::

  • 1.

    Clean and scrap the long bone of your meat, and tie with butcher's string to keep a nice shape

  • 2.

    Season with salt and pepper and seal on a hot grill or pan until a nice crust is on each side. Place in a medium oven approx 120°c for 40-50mins, or until an internal temperature of 35°c is achieved (for medium rare) rest for approx half of the cooking time.

  • 3.

    For medium rare you want a core temp of 45°c, medium 55°c, medium well 65°c

  • 4.

    Remove your meat from the oven 10-15°c lower than required temperature, and rest to your preferred serving temp.

  • 5.

    To serve: slice tomahawk and arrange nicely on a board, garnish with sauté wild mushrooms, a couple of slices of anchovy butter and drizzle with olive oil and sea salt.

  • Anchovy butter::

  • 1.

    Add soft butter and rest of ingredients into a food processor, blitz until smooth. Roll with foil into little logs and set in the freezer until required to slice and serve on your steak

  • Mushrooms::

  • 1.

    Slice your mushrooms and into a preheated pan add a splash of good olive oil. Add your mushrooms, and sauté until nicely caramelized. Towards the end add a knob of butter, some sliced garlic, season to taste and finally add your chopped mixed herbs

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