GORDON RAMSAY RECIPES INGREDIENTS: Tomahawk

Coated in a spiced coffee rub and roasted in oven turns this humble beef cut into something extraordinary. It’s naturally gluten free, low carb and healthy! The spiced coffee rub and lime cilantro butter ensure that this bone-in thick cut Tomahawk ribeye cooks perfect medium rare with lots of flavour.
Spiced coffee rub is an easy way to bring a phenomenal flavour and texture to any cut of meat. The acidity of coffee grounds replicate tannins in wine, which work as perfect complements to both protein and fat. They soften the fat found in meat, making it more tender, juicy and flavourful.

	Mango Salsa	Lime Cilantro Butter
750 g-900 g Boneless chuck eye steak (or Tomahawk steak) 2 tbsp Tallow, melted or olive oil 1 tbsp Hawaaian black lava salt (or sea salt) 2 tbsp Espresso coffee powder 2 tbsp Garlic powder 2 tbsp Smoked paprika 1 tbsp Freshly milled black pepper 1 tbsp Coriander powder 1 tbsp Onion powder 1 tsp Cayenne powder	1 Ripe mango, peeled, pitted, and finely diced 1 Small red onion, finely chopped 2 tsp Jalapeño chilli, finely minced 1 tbsp Fresh spring onion, thinly sliced 2 tbsp Fresh flat parsley or cilantro leaves, chopped 2 tbsp Fresh lime juice Salt and pepper to taste	2 tbsp Cilantro, chopped 50 g Salted Kerrygold butter 1 Lime, zested Large pinch of pepper 1/3 tsp Garlic powder

Combine all spice ingredients to make a rub. Pat the chuck roast dry with kitchen paper, and rub melted tallow or olive oil into the roast. Evenly season the chuck roast with 2 tablespoons of rub. Store the rest of rub in a jar for up to a month. Cover the rubbed roast with plastic wrap and refrigerate at least two hours, but overnight is best.
Put the diced mango, red onion, chilli, spring onion, and parsley or cilantro in a medium bowl. Toss with lime juice. Season to taste.
Mash all the butter ingredients together, then wrap into a sausage shape in clingfilm and chill until ready for use.
Remove the roast from the fridge and let sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 230C/450F and place roast in a roasting pan in a sheet pan and roast for 10 minutes. Reduce heat to 160C/320F, roast approximately 40 minutes until roast reaches an internal temperature of 57C/125F for medium rare doneness.
Allow the chuck roast to rest for 10 minutes before slicing. Serve, sprinkled with a bit of salt flakes and mango salsa. Or cut the chilled butter into discs and serve on top of the rested steak.

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	Gorgonzola Butter
1×1-1.2 kg Tomahawk steak (or 2x600g cowboy steak) Herb infused avocado oil (or olive oil) Salt and freshly milled pepper 50 g Macadamia nuts, salted & toasted, for serving Fresh herbs, for garnishing	100 g Unsalted butter, softened 70 g Gorgonzola, crumbled 1 clove Garlic, crushed 1 tsp Fresh thyme leaves Salt and freshly milled pepper

Gorgonzola Butter

1×1-1.2 kg Tomahawk steak (or 2x600g cowboy steak)
Herb infused avocado oil (or olive oil)
Salt and freshly milled pepper
50 g Macadamia nuts, salted & toasted, for serving
Fresh herbs, for garnishing

100 g Unsalted butter, softened
70 g Gorgonzola, crumbled
1 clove Garlic, crushed
1 tsp Fresh thyme leaves
Salt and freshly milled pepper

Chef Gordon Ramsay Recipes

Tag: Tomahawk

Coffee Rubbed Chuck Eye Steak with Mango Salsa / Tomahawk with Lime Cilantro Butter by Gordon Ramsay

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Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia by Gordon Ramsay

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