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Gegrilltes Tomahawk-Steak auf rustikalem Holzbrett mit zerlaufender Kräuterbutter, Röstkartoffeln und Beilagen auf Gartentisch, daneben Bordeaux-Glas mit australischem Cabernet Sauvignon, im Hintergrund rauchender Kugelgrill

Grilled Tomahawk Steak with Rosemary-Garlic Herb Butter & Roasted Potatoes

Australian wine meets the king of steaks—a grilled tomahawk steak with melted rosemary-garlic herb butter, golden-brown roasted potatoes, and an Australian Cabernet Sauvignon bursting with blackcurrant, cedar, and velvety depth. The perfect recipe for Father’s Day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course BBQ / Grill, Festive meal
Cuisine International
Servings 2 people
Calories 780 kcal

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

Calories: 780kcalCarbohydrates: 62gProtein: 34gFat: 42g
Keyword Barbecue recipe, Father's Day Recipe, Herb butter, Maxwell Lime Cave, McLaren Vale, Roasted potatoes, Tomahawk Steak, Wine from Australia
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