If you’re looking to impress at the Easter braai, a tomahawk steak is the way to do it! Thick, juicy, and packed with flavour, this beast of a cut is made for the flames. All you need is some good seasoning, a hot fire, and a bit of patience to get that perfect sear. Slice it up, serve with your favourite sides, and watch it disappear in minutes!
Because Easter isn’t just about the chocolate eggs—it’s about legendary feasts too!
3-4 Food Lover’s tomahawk steaks, whole or cut to your liking
salt and pepper, to taste
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) Food Lover’s salted butter
4 large sprigs fresh thyme
Chimichurri sauce:
2 large handfuls fresh parsley
3 garlic cloves
zest and juice of 1 lemon
¼ cup (60ml) olive oil
salt, to taste
Preheat the oven to 200C.
Place a large heavy-duty cast-iron pan over medium heat. Rub some oil onto the steak, place in the pan and cook for 3-4 minutes until golden brown on both sides.
Transfer the steak to a rimmed baking tray if the skillet is not oven safe, then place into the oven and roast for 30-40 minutes, or until cooked to your liking. If you are cooking individual steaks you will only need to place into the oven for 8-10 minutes , or until cooked to your liking. Before serving, add the butter and fresh thyme to the dish and use a spoon to drizzle and coat the steak with the butter, then allow the steak to rest for 2-3 minutes.
Cut the steak up into portions and serve with the chimichurri sauce.
Preheat the oven to 200C.
Place a large heavy-duty cast-iron pan over medium heat. Rub some oil onto the steak, place in the pan and cook for 3-4 minutes until golden brown on both sides.
Transfer the steak to a rimmed baking tray if the skillet is not oven safe, then place into the oven and roast for 30-40 minutes, or until cooked to your liking. If you are cooking individual steaks you will only need to place into the oven for 8-10 minutes , or until cooked to your liking. Before serving, add the butter and fresh thyme to the dish and use a spoon to drizzle and coat the steak with the butter, then allow the steak to rest for 2-3 minutes.
Cut the steak up into portions and serve with the chimichurri sauce.
