Guston

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

Black Angus tomahawk slowly grilled, then seared over cast iron, served with grilled vegetables and a rich sweet-spicy-citrus butter

Van ‘t Spit Private Barbecue
Prep
15m
Cook
45m
Steps
8
Servings
2
Difficulty
Medium
AmericanBBQ & GrillDinnerDate Night#cast-iron#reverse-sear#tomahawk

Method

  1. Step 1Season the tomahawk

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

    Ribeye steakSaltBlack pepper
  2. Step 2Reverse-sear the tomahawk35 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).

    Note

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

    Ribeye steak
  3. Step 3Slice 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.

    Sweet potatoZucchiniSaltBlack pepper
  4. Step 4Grill the vegetables11 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.

    Note

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

    Sweet potatoZucchini
  5. Step 5Sear the tomahawk3 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.

    Note

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

    Ribeye steak
  6. Step 6Rest the steak7m 30s

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

    Note

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

    Ribeye steak
  7. Step 7Make 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.

    Note

    Let the butter come to room temperature for easier mixing.

    ButterGarlicLemon juiceHot honey
  8. Step 8Slice 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.

    Note

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

    Ribeye steakSweet potatoZucchiniButterGarlicLemon juiceHot honeyFresh herbs