The first Arab pitmaster Hattem Mattar lets you in on his recipe for cooking a bone-in tomahawk steak till it is buttery delicious and has a caramelised crust
|Prep time||15 minutes|
|Cook time||180 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the rub combine salt, chilli powder, cumin, coriander, black peppercorns, paprika, garlic powder and olive oil in a glass bowl. Mix gently.
Cover the tomahawk steak with the rub. It will turn into a paste when it comes into contact with the moisture of the meat. Keep some of the rub aside for later.
Place the steak in the fridge to dry for 4-6 hours until a crust has formed. Be sure to bring it to room temperature before putting it on the grill.
Prepare the barbecue for indirect heat smoking – unlit charcoal at one end with 3-4 pieces of lit charcoal on top. Choose your wood of choice for smoking.
Place the steak on the opposite side of the grill with a foil pan filled with water underneath. Make sure the vents on the grill lid are directly over the steak to allow for proper heat/smoke absorption.
With the grill at 120°C, the steak should take 2-3 hours depending on its thickness to achieve medium status at 63°C.
Tent with foil and let rest for 15 minutes before slicing.
To make the coleslaw, finely slice the red and white cabbage. Grate the carrots and combine with the cabbage. Mix the sliced vegetables with the mayonnaise. Finally, add the mustard, apple cider vinegar and sugar and mix thoroughly.
Thinly slice the steak against the grain and stack high on the bottom halves of the ciabatta.
Top with the coleslaw, replace the top halves of the bread.