1 x tomahawk steak

1 tbsn sea salt

½ tsp freshly cracked pepper

Pickle salad

50g sweet dill pickles

40g thinly sliced radish

1 preserved lemon pith removed and sliced  

8-10 mint leaves

3 tbsn crumbled feta

1 tsp Aleppo chilli (optional)

1 tbsn Roasted and chopped almonds 

Method: 

• Take the tomahawk out of the fridge and set to room temperature (takes approx 1 hour)
• Season the steak with salt
• Place on the BBQ away from direct heat, - some BBQs may have a damper plate to deflect the heat if not build your charcoal to one side and place the steak the opposite side away from the direct heat.
• The idea is to virtually cook your steak until you have reached 46c internal temperature, then finish directly over screaming hot charcoal by turning every 3 minutes building up a crust once you have reached 52-56c internal temperature remove from grill and allow to rest.
• Allow to rest for 10 minutes,
• Slice the steak off the bone
• Slice the steak against the grain, seasoning with salt and pepper
• Serve up with a big handful of pickle salad

• For the salad, toss all the ingredients into a bowl and mix well, leave for 10 minutes before serving