I was fortunate enough to be given two ridiculously giant Tomahawk steaks by a friend for my recent birthday. Straight away i knew this was what i wanted to do with them. There is no other way to do thick cut steaks BUT reverse sear.
For those unfamiliar with the technique it is exactly how it sounds. Cook at lower temps and sear with high heat at the end. In this case smoke was also involved!
And Chipotle Tabasco Butter? Wow! It never occurred to me how simple making your own butter concoction was! Buttering steak isn't something i usually do, in fact when i first encountered buttered steak circa 2010 i was baffled, confused even, I actually picked it up and threw it in my mouth assuming it was cheese. I know, some people are just stupid.............
For maximum convenience i did this across two barbecues. There is absolutely no reason to do this besides the fact i just wanted to use two barbecues. I will explain the method throughout the recipe, understand full well you can do this on one barbecue. Just make sure its charcoal. Friends don't let friends continue to use Gas.
WHAT YOU WILL NEED
1 x Giant Steak (Think something on the bone, 30/40mm meat)
For the Butter
25g Room temp butter
2 teaspoons of your favourite hot sauce
1 teaspoon minced garlic
1 teaspoon finely chopped coriander
For the Rub
1 Tablespoon Paprika
1 Tablespoon Salt
1 Tablespoon Cracked Pepper
1 Tablespoon Brown Sugar
1 Teaspoon Dried Oragano
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Worchestershire Powder
(Seriously though, you can just use salt and pepper if you want)
Mix all Butter ingredients together and form into a log on baking paper/cling wrap. Tie each end like one of those christmas cracker things and put in fridge for at least 45 mins
Mix all rub ingredients together.
Trim steak of any loose fat and coat both sides in your rub of choice.
Prepare your barbecue for indirect cooking at around 115c (250f) (This means to have 2 zones, one hot with the coals under and one cooler without)
In this case i used Bertha for the indirect smoking part of the cook. Smoke with your favourite smoke at this temp until your internal temperature reaches 51c (125f) for medium rare. Note it will still cook a bit more during the sear.
If using one barbecue, once temp is hit remove the steak and wrap in foil. Open up all vents and throw on more coal if you have to. Crank it to above 230c (450f) ideally around 287c (550f). Throw steak on the very hot grill and sear with beautiful flames for a minute, then turn 90 degrees and go another minute. Flip and repeat.
Once this is done check you're happy with your grill marks and remove.
Remove from the barbecue and let rest for 5 minutes in foil (or not its up to you)
Top with the butter, let that gold melt and enjoy!