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The Butterscotch

The Butterscotch

Name: The Butterscotch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3
Cuisine: 1
Ingredients: 1 - tomahawk steak; 2 - Granny Smith apples; 2 - spring onions; 1 - maple syrup; 1 - Bulleit Bourbon, 10 Year Old; 1 - large sage leaves; 1 - butter; 1 - sea salt; 1 - freshly ground black pepper

Prep

10 mins

Cook

20 mins

Serves

2-3

Tomahawk steak with apples, bourbon and sage

Weighing in excess of one kilogram, prominent rib bone on display, a giant – the tomahawk steak is a real man’s steak! The BBQ Brothers ingredients provide a delightful contrast to this rustic beef cut: A little maple syrup, Granny Smith apples, butter and aged Bulleit Bourbon come together to create a deliciously sweet apple ragout. The high butter content even makes it reminiscent of a butterscotch dessert.

A classic beef cut: Everything you need to know about the tomahawk steak

The long rib bone has made the tomahawk steak famous around the world. Its striking appearance actually resembles the Indian tomahawk, an axe with a shaft made of wood. The tomahawk is actually nothing more than a rib-eye with the rib bone left on throughout its entire length. It’s cut from the front of the upper front section and the muscle meat is framed by the fatty tissue.

Like the rib eye, the tomahawk should also be thick-cut. It must, therefore, also be seared on the grill for over ten minutes with our recipe, before being cooked gently further. You should also pre-heat your gas grill to roughly 250 °C.

Want to know more about the tomahawk steak? For example, what exactly is the difference between rib-eye, entrecôte and tomahawk? We’ve put together all this on our page about the Rib-Eye.

Ingredients

1 kg tomahawk steak
2 Granny Smith apples
2 spring onions
2 tbsp. maple syrup
8 cl. Bulleit Bourbon, 10 Year Old
5-8 large sage leaves
3 tbsp. butter
sea salt
freshly ground black pepper

Ingredient Tips

Hot Tip

A digital thermometer can help to grill the steak perfectly at 54°C.

Directions

List Steps

Step 1 of 8

Preheat the grill to 250°C. Also preheat a cast-iron pan with an elevated edge on the grate (on the sideburner, if available).

Cut the apples and onions into large slices. Pluck the sage leaves from the stalk, but leave whole.

Salt the steak and grill for approx. 12 minutes, turning 3 times.

While the steak is grilling, add a splash of oil to the hot pan. Add the apples and onions and sauté.

Then add the sage leaves and maple syrup and cook down. Then deglaze with a generous helping of Bulleit Bourbon and ignite (be careful not to set your beard on fire!).

Once it has stopped burning, add the butter and tip the pan lightly until everything is nice and creamy.

The pan can be taken off the stove. The steak still needs to cook for approx. 10 minutes at 200°C and then be left to rest for 4 minutes.

Add sea salt and freshly ground black pepper, carve the steak, plate up, and add the bourbon-apple sauce. Enjoy!

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