Reverse-seared tomahawk with grilled sweet potato, courgette & hot honey garlic lime butter

Pasos8

1. 1

   Paso 1. Season the tomahawk

   Generously season the tomahawk steak on all sides with salt and pepper.

   entrecot de ternerapimienta negra
2. 2

   Paso 2. Reverse-sear the tomahawk

   35 min

   Place the seasoned tomahawk on the grill over indirect heat. Close the lid and cook slowly until the internal temperature reaches your desired doneness (about 30–40 minutes for medium-rare).

   Use a meat thermometer to monitor internal temperature. Pull at 50–52°C for medium-rare; it will rise during the sear.

   entrecot de ternera
3. 3

   Paso 3. Slice and season the vegetables

   Slice the sweet potato lengthwise into planks about 1 cm thick. Halve the courgette lengthwise. Season both with salt and pepper.

   boniatocalabacínpimienta negra
4. 4

   Paso 4. Grill the vegetables

   11 min

   Place the sweet potato and courgette on the grill over direct heat. Grill until charred and tender, turning once, about 10–12 minutes total.

   Score the flesh of the sweet potato in a cross-hatch pattern before grilling for better texture and presentation.

   boniatocalabacín
5. 5

   Paso 5. Sear the tomahawk

   3 min

   Heat a cast-iron skillet or griddle over very high heat on the grill. Sear the tomahawk on both sides until a deep, dark crust forms, about 1–2 minutes per side.

   Work quickly—this step is just for the crust, not to cook the meat further.

   entrecot de ternera
6. 6

   Paso 6. Rest the steak

   7m 30s

   Remove the tomahawk from the heat and let it rest on a cutting board for 5–10 minutes.

   Resting redistributes the juices for a more tender, juicy steak.

   entrecot de ternera
7. 7

   Paso 7. Make the hot honey garlic lime butter

   In a small bowl, mix the softened butter with minced garlic, hot honey, and lime juice until well combined.

   Let the butter come to room temperature for easier mixing.

   mantequillaajozumo de limónmiel picante
8. 8

   Paso 8. Slice and serve

   Slice the tomahawk against the grain. Arrange the slices on a board with the grilled sweet potato and courgette. Brush or spoon the hot honey garlic lime butter over the meat and vegetables. Garnish with fresh herbs.

   Serve immediately while the butter is still melted and the steak is warm.

   entrecot de terneraboniatocalabacínmantequillaajozumo de limónmiel picantehierbas frescas