Guston

Reverse-seared tomahawk with grilled sweet potato, courgette & hot honey garlic lime butter

Black Angus tomahawk slowly grilled, then seared over cast iron, served with grilled vegetables and a rich sweet-spicy-citrus butter

Van ‘t Spit Private BarbecueVan ‘t Spit Private Barbecue
AmericanBBQ & GrillDinnerDate Night#cast-iron#reverse-sear#tomahawk

Steps

  1. 1Season the tomahawk

    Generously season the tomahawk steak on all sides with salt and pepper.

    Ribeye steakSaltBlack pepper
  2. 2Reverse-sear the tomahawk35 min

    Place the seasoned tomahawk on the grill over indirect heat. Close the lid and cook slowly until the internal temperature reaches your desired doneness (about 30–40 minutes for medium-rare).

    Use a meat thermometer to monitor internal temperature. Pull at 50–52°C for medium-rare; it will rise during the sear.

    Ribeye steak
  3. 3Slice and season the vegetables

    Slice the sweet potato lengthwise into planks about 1 cm thick. Halve the courgette lengthwise. Season both with salt and pepper.

    Sweet potatoZucchiniSaltBlack pepper
  4. 4Grill the vegetables11 min

    Place the sweet potato and courgette on the grill over direct heat. Grill until charred and tender, turning once, about 10–12 minutes total.

    Score the flesh of the sweet potato in a cross-hatch pattern before grilling for better texture and presentation.

    Sweet potatoZucchini
  5. 5Sear the tomahawk3 min

    Heat a cast-iron skillet or griddle over very high heat on the grill. Sear the tomahawk on both sides until a deep, dark crust forms, about 1–2 minutes per side.

    Work quickly—this step is just for the crust, not to cook the meat further.

    Ribeye steak
  6. 6Rest the steak7m 30s

    Remove the tomahawk from the heat and let it rest on a cutting board for 5–10 minutes.

    Resting redistributes the juices for a more tender, juicy steak.

    Ribeye steak
  7. 7Make the hot honey garlic lime butter

    In a small bowl, mix the softened butter with minced garlic, hot honey, and lime juice until well combined.

    Let the butter come to room temperature for easier mixing.

    ButterGarlicLemon juiceHot honey
  8. 8Slice and serve

    Slice the tomahawk against the grain. Arrange the slices on a board with the grilled sweet potato and courgette. Brush or spoon the hot honey garlic lime butter over the meat and vegetables. Garnish with fresh herbs.

    Serve immediately while the butter is still melted and the steak is warm.

    Ribeye steakSweet potatoZucchiniButterGarlicLemon juiceHot honeyFresh herbs