Tomahawk EVOO and Sea Salt

Method

• Leave the steak to come to room temperature for 30-minutes
• Preheat a griddle pan
• Pat the tomahawk steak dry with paper towel
• Salt and pepper the steak generously
• Lather the steak in 2 tbsp of olive oil
• Place the steak on the hot griddle on high for 2-3 minutes on each side to form a nice crust
• Turn the heat down to medium and cook for a further 3-5 minutes each side
• Use a thermometer to check the internal temperature is 54C- 58C for medium rare. When happy, take it off the heat to rest

Finish with a Drizzle

• Slice the steak against the grain and serve with lemon and a nice glug of olive oil to add an extra layer of flavour