Australian wines, BBQ, Cabernet Sauvignon, Cabernet Sauvignon, Grape Varieties, Maxwell Wines, McLaren Vale, Red wines, Wines from Australia
Grilled Tomahawk Steak with Rosemary-Garlic Herb Butter & Roasted Potatoes
May
Father’s Day deserves the best—Australian wine to go with the king of steaks
Australian wine and a grilled tomahawk steak—what more could you want on Father’s Day? This recipe is for anyone who wants to go all out on the holiday: a massive bone sticking out of the grill, herb-infused butter melting over the hot meat, and golden-brown roasted potatoes with rosemary and garlic. The tomahawk isn’t an everyday steak—it’s a statement. The long aging period develops a deep, nutty meat aroma that, on the grill, takes on a robust, slightly smoky crust thanks to the Maillard reaction. Paired with an Australian Cabernet Sauvignon from the cool Coonawarra region, whose cassis fruit and firm tannin structure truly embrace the steak, Father’s Day becomes a moment you won’t soon forget.
Ideal wine pairing: Maxwell Lime Cave Cabernet Sauvignon (McLaren Vale, Australia)
This Australian Cabernet Sauvignon takes its name from a 60-meter-long cave that was dug by hand into the limestone hill in 1916—originally for mushroom cultivation, and now the heart of the Maxwell Winery in McLaren Vale. In the glass, it displays a deep garnet red, dense and luminous. The nose is classic and precise: red currant and cassis dominate, accompanied by dark floral notes and a subtle herbal undertone reminiscent of dried bay leaf and sage. On the palate, it unfolds with concentration and structure, featuring cassis and delicate leafy notes in the foreground that transition seamlessly into elegantly integrated oak and a hint of black olive. The tannins are fully ripe and chalky, giving the wine grip without harshness and delivering exactly the texture that a mighty tomahawk steak demands. The long finish resonates with cedar, mixed spices, and a gentle spiciness. Kate Petering and Mark Maxwell used 18 months of French oak (15% new)—the result is a Cabernet that combines tradition and substance. With 14% alcohol, it remains powerful yet composed—ready for Men’s Day and the meat that awaits it.
The recipe:
Grilled Tomahawk Steak with Rosemary-Garlic Herb Butter & Roasted Potatoes
Equipment
- 1 Grill (Gas oder Holzkohle) mit Deckel
- 1 Fleischthermometer
- 1 Gusseisenpfanne oder Grillrost mit großer Fläche
- 1 Backblech mit Backpapier
- 1 Messer und Schneidebrett
- 1 Kleine Schüssel für die Kräuterbutter
Ingredients
FOR THE TOMAHAWK STEAK:
- 1 Tomahawk-Steak approx. 900 g–1.2 kg, at least 4 cm thick
- 2 tablespoon of coarse sea salt
- 1 tsp freshly ground black pepper
- 2 tablespoon of neutral oil for rubbing in
FOR THE ROSEMARY-GARLIC HERB BUTTER:
- 80 g softened butter
- 2 garlic cloves finely chopped
- 1 tablespoon of fresh rosemary finely chopped
- 1 tablespoon of fresh parsley finely chopped
- 1 teaspoon of lemon juice
- Salt and black pepper to taste
FOR THE ROASTED POTATOES:
- 600 g waxy potatoes halved or quartered
- 3 Tablespoon of olive oil
- 3 garlic cloves unpeeled, slightly crushed
- 2 Sprigs of fresh rosemary
- 1 teaspoon of Fleur de Sel
- black pepper
Instructions
PREPARATION:
- Take the tomahawk steak out of the refrigerator at least 1 hour before grilling so that it comes to room temperature evenly.
- To make the herb butter: mix softened butter with garlic, rosemary, parsley, lemon juice, salt, and pepper; shape into a log, wrap in plastic wrap, and chill.
- Wash the potatoes, cut them in half or into quarters, and toss them in a bowl with olive oil, garlic, rosemary, fleur de sel, and pepper.
- Rub oil all over the steak and season generously with sea salt and black pepper.
COOKING STEPS:
- Preheat the oven to 200°C (convection). Spread the potatoes on a baking sheet and roast for about 30–35 minutes, until they are golden brown and tender inside—turning them once.
- Preheat the grill to a very high temperature (about 300 °C over direct heat).
- Place the tomahawk steak on the hot grill and sear it on each side for about 3–4 minutes until a crispy crust forms.
- Move the steak to the indirect heat zone, close the lid, and cook until the internal temperature reaches 54–56 °C (medium rare)—a meat thermometer is essential here.
- Remove the steak from the grill and let it rest on a cutting board for 8–10 minutes.
- Open the Cabernet Sauvignon 20 minutes before serving to allow it to breathe a little.
SERVE:
- Place the tomahawk steak on a large wooden board and place one or two slices of herb butter directly on the meat so they melt in the residual heat.
- Arrange the roasted potatoes in a cast-iron skillet or on a cutting board.
- Pour the Cabernet Sauvignon into a large Bordeaux glass and hand the first glass to your father.
SIDE DISHES:
- Gegrillter grüner Spargel mit Zitronenöl
- Simple Arugula Salad with Parmesan Shavings and Balsamic Vinegar
- Fresh sourdough bread with herb butter
Nutrition
