Would you like to cook a big fat steak or a joint outdoors over a fire, but you’re terrified of messing it up? Well no fear, here’s our recipe for a ‘Joint on a stick’ from our Cookout Live.
1 Tomahawk Steak (we got ours from our local butcher @cjgibbonsbutchers of Hay)
100g Salted butter
Handful of fresh herbs
Black pepper and sea salt
Light your fire pit - we used charcoal from our friends at Birchwood Forestry.
Generously grind some black pepper over both sides of the steak. Brush the steak with a little rapeseed oil and when the grill is hot, place onto the grill.
Cook for 5-10 minutes before turning over, and grilling on the other side. Once the meat has been seared on both sides turn the meat regularly to cook evenly through. This could take up to 40 minutes to cook depending on how thick your steak is and how hot the coals are.
If you have a temperature probe it needs to read 52°c for Medium rare.
When cooked to your liking remove from the heat and leave to rest for at least 10 minutes, cover with a cloche of foil to retain the heat.
For the herb butter
Pick over the herbs discarding any woody stems, and chop the leaves finely, mix into the softened butter with a little squeeze of lemon juice and season with salt and pepper.
The herb butter can be rolled into some cling film to create a cylinder and frozen or just spoon a blob onto the steak while it is resting and a little more when you slice the meat ready for serving.