It doesn't get better than a steak on the BBQ to be eaten alfresco on a hot day!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
400
Ingredients
1 tomahawk steak (about 1kg)
1 Tbsp. olive oil
For the whipped blue cheese butter
125 g unsalted butter, softened
60 -75g soft blue cheese, to taste, we used Roquefort
Small handful parsley, leaves picked and finely chopped
Finely grated zest 1/2 lemon
1/4 -1/2tsp flaked sea salt, to taste
Directions
Step 1Remove the steak from the fridge and allow to come fully up to room temperature (about 45min-1hr).
Step 2Preheat oven to 220°C (200°C fan) mark 7 (see GH TIP). If long, wrap the bone of the steak in damp kitchen paper, followed by a layer of foil (this will help you use it as a handle for turning). Brush the oil all over the steak and season generously. Barbecue or griddle over high heat for 3-4min on all sides, until well browned all over.
Step 3Transfer to a baking tray and continue to cook in the oven for 17-20min for medium rare meat (or until a meat thermometer reads between 55-60°C when inserted into the centre of the steak). Cook for longer or shorter, depending on how you like your beef cooked. Transfer to a board, cover with foil and leave to rest for 10min.
Step 4Meanwhile, make the whipped blue cheese butter. Using a handheld electric whisk, beat the butter until light and airy. Beat in the blue cheese, parsley and lemon zest until combined. Add the sea salt and plenty of freshly ground black pepper and beat briefly to combine. Transfer to a serving bowl.
Step 5Slice the steak and serve with the whipped butter.
GET AHEAD
Make the whipped butter up to a day ahead. Cover and chill. Allow to come up to room temperature before serving.
GH TIP
We’ve finished our steak cooking in the oven, as not all barbecues have an indirect oven-like heat function. If yours does, then remove the steak to a rack above the heat, close the lid and cook to desired level.
Per serving (with 1tbsp whipped butter):
Calories: 400
Protein: 51g
Total fat: 22g
Saturates: 10g
Carbs: 0g
Total sugars: 0g
Fibre: 0g
Our best ever BBQ recipes - it's time to get your grill on!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
