Grilled Tomahawk Steak with Spicy Basil Butter

*Serves 2*

**Ingredients**

**Spicy Basil Compound Butter**

1 Serrano chili, stemmed and seeded\*

2 Garlic cloves, smashed

10g picked Basil leaves

5g picked Cilantro leaves

113g unsalted Butter, softened to room temperature

1 Lime, zested and juiced

½ tsp Kosher Salt

¼ tsp fresh Cracked pepper

1/8 tsp Cayenne, optional

**Tomahawk Steak and Charred Corn and Tomato Salad**

1 Tomahawk Rib-Eye Steak, 1kg and at least 5cm thick

Kosher Salto, to taste

Coarsley Cracker Black Pepper, to taste

2 Ears of Corn, husked (about 128g of kernels)

3 Scallions, rinsed and dried

2 tsp Chipotle in Adobo, minced

1 Lime, juiced

Splash of extra-virgin Olive Oil

85g Cherry Tomatoes, sliced in half

2 tbsp chopped fresh Cilantro

Flaky Maldon Salt, optional

**Special Equipment**

Charcoal Grill or Grill Pan

Instant-Read Thermometer

**Method**

**1** Prepare spicy basil butter – in a food processor pulse serrano, garlic and herbs until finely chopped. Add butter, lime zest, lime juice, and pulse until smoothly blended, scraping down the sides as needed. Transfer butter to a bowl and season with salt, pepper and cayenne, set aside\*\*.

**2** Prepare charcoal grill with coals for indirect medium-heat about 176ºC\*\*\*. Generously season steak with salt and pepper, let stand at room temperature for 45 minutes to 1 hour while preparing charred corn and tomato salad.

**3** Brush corn with olive oil and season with salt and pepper. Place corn on grill along with scallions. Grill corn until charred and tender on all sides about 7-10 minutes. Cook scallions until charred and slightly witted, about 2-3 minutes. Once cool, cut corn from dob and place in a bowl. Slice charred scallions into bite-sized pieces and add to bowl. Toss together with sliced tomatoes, chopped cilantro, and season with lime juice, salt, and pepper. Set aside. Salad will keep for up to 2 days in refrigerator.

**4** Place steak on preheated grill directly over the coals and cover with barbeque lid, grill for 2 minutes. Turn steak slightly to create an even caramelized crust, cover and grill for another 2 minutes. Repeat for another 2 minutes or until steak has a nice golden crust on one side, kissing the edge of the steak on the grill as well. Flip over and move off the heat, away from the coals. Grill steak for 25-35 minutes, depending on thickness of steak. Steak should reach an internal temperature of 54ºC\*\*\*\*. Remove from grill, tent with foil and allow to rest for 10-15 minutes before slicing off the bone.

**5** Slice rib-eye against the grain, following the curve of the meat’s structure, and serve alongside the bone. To plate – place a heaping spoonful of charred corn salad on a plate or platter, nestle sliced steak (with the bone) on top. Sprinkle steak with Maldon salt to finish and slather with spicy basil butter. Enjoy warm – don’t forget the bone!

**Tip:** \*Serrano chiles offer a nice kick to this butter, but if you can’t stand the heat – substitute with a jalapeno or Fresno chili for a more mild spice.

**Tip:** \*\*Leave butter at room temperature for immediate, scoopable use or for a sliceable butter presentation – Lay out a small piece of plastic wrap on the counter and scoop butter onto the bottom third, closest to you. Begin to fold and roll plastic wrap around butter to form a log. Tighten the two ends by twisting like a candy wrapper and rolling log towards you to push out all the air. Refrigerate for about an hour until firm.

**Tip:** \*\*\*A large griddle-size grill pan works great for this large tomahawk-steak. But if using charcoal set up grill with coals on one side. Indirect grilling is perfect for thicker cut meats and requires heat off o the side of the grill.

**Tip:** \*\*\*\*If cooking indoors over direct heat, steak will likely take half the time, Grill for 20-25 minutes, turning halfway through at the 12 minutes mark until the steak reaches same desired internal temperature.

**Tip:** I cannot stress enough that the most crucial step when preparing steak is to allow it to come to room temperature before cooking. Especially with a gorgeous (and expensive) cut of meat such as the tomahawk rib-eye – this ensures a perfectly caramelized and evenly cooked steak.