BBQ tomahawk with chargrilled herb potatoes, creamed spinach, curry mayonnaise and tomato salsa

Chef Richie Wilson of Fire Restaurant

The right cut of beef is crucial for the success of this dish. Ideally you want a 28–35 day dry aged côte de bœuf (a rib of beef on the bone). Make sure you ask your butcher for Hereford Prime to ensure you get the best of the best. Before you begin cooking it you will want to take the beef out of the fridge and bring it up to room temperature. This will speed up the cooking process and ensure the beef is as tender as possible when cooked.

The right cut of beef is crucial for the success of this dish. Ideally you want a 28–35 day dry aged côte de bœuf (a rib of beef on the bone). Make sure you ask your butcher for Hereford Prime to ensure you get the best of the best.

Before you begin cooking it you will want to take the beef out of the fridge and bring it up to room temperature. This will speed up the cooking process and ensure the beef is as tender as possible when cooked.

Cooking Time:

Serves: 2

INGREDIENTS

for the Steak

for the Potatoes

For the creamed spinach

For the tomato salsa

For the curry mayonnaise

METHOD

  1. Remove the beef from the fridge and packaging and season with salt and pepper, then allow it to come back to room temperature. Seasoning the steak early will draw the flavor out and give the steak a nice crust finish once cooked. Ensure the steak is covered while you have it out of the fridge.
  2. To cook the steak, you will want to reduce the heat on the barbeque or chargrill to medium or allow the coals to burn down or even raise the grill off the heat to as high as possible depending on the type of barbecue you are using. At any rate you should be placing the steak on over a medium heat, this is a big steak and will take about 30 minutes to cook through to medium, 40-45 minutes for well done.

  3. Once you have sealed the steak on both sides it is a good idea to put the lid on the barbecue and allow the heat to build like an oven inside – only the remove the lid to turn the steak intermittently. For the final 3-5 minutes of cooking you can remove the lid and drop the grill down close to the coals or increase the heat just to crisp the outside of the steak.

  4. Once cooked remove the steak from the heat, cover with some foil and allow it to rest for a good 10-15 minutes before serving or carving.

  5. Meanwhile make the potatoes. Cut the potatoes into 2cm thick slices and cook in a large pan of boiling salted water 10 minutes – the potatoes will not be cooked through.
  6. Meanwhile, stir together the herbs, garlic and olive oil in a large shallow dish, then season with salt and pepper. Drain the potatoes well and transfer to herb oil, tossing gently to coat.
  7. Once the steak is cooked, transfer the potatoes to grill, letting excess oil drip into a dish (reserve the oil in the dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes in total. Return potatoes to the dish and toss again with herb oil. Season with salt and keep warm.
  8. For the creamed spinach, place a sauté pan on top of the hottest point of the barbeque and add the cream, garlic, shallot, nutmeg and seasoning. Bring to the boil and once boiling, add the baby spinach and stir well until all the spinach has wilted down. Stir in the Gruyere cheese. Transfer to a warm dish and keep warm.
  9. To make the curry mayonnaise, place the water in a small pan with the curry powder and heat over a low heat for about 2 minutes just until a paste is formed and the graininess is cooked out, stirring continuously. Allow to cool, then mix with the mayonnaise in a small bowl and season to taste.
  10. To make the salsa, mix all the ingredients together in a small bowl and season with salt and pepper, then set aside at room temperature to allow the flavours to marinate.
  11. Place the rested steak on a large chopping board in the centre of the table with a big knife for everyone to cut off their own piece. Have a separate dish of the potatoes, the creamed spinach and ramekins of the curried mayonnaise and salsa to serve.

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.

Consumers choose excellence

Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.

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