All Fired Up with Chef Nico Reynolds

Tomahawk beef steak - Fire Pit Irish Tomahawk Steak available from 26/07/23 until 08/08/23.

Remove your steak from the fridge at least 2 hours before you want to cook.
For the steak seasoning, combine the ingredients together in a small bowl. Place the steak on a board and season liberally on both sides.
Set up your BBQ with sides of direct and in-direct heat.
Grill the steak over a high heat on the direct side of the BBQ to get a good sear. Grill for 4 mins each side (don’t be afraid to move it around if it starts to flare up). Leave on the in-direct side of your grill until at the desired temperature of 54C for medium rare, and 71C for well done.
Place the steak on a lipped tray and add the butter, lemon zest and chopped thyme, then cover with foil and allow to rest for at least 15 minutes.
Whilst the steak rests, make the chimichurri. Place the red wine vinegar, chopped onion, garlic, oregano and chilli flakes into a bowl and stir to combine. Let the sauce sit for 10 mins before adding the oil, parsley and coriander.
Slice the steak thinly and drizzle over the buttery juice then spoon over the chimichurri to serve.