The Butterscotch
Recipe

The Butterscotch

5.0

 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 d...
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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

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1
Preheat the grill to 250°C. Also preheat a cast-iron pan with an elevated edge on the grate (on the sideburner, if available).
2
Cut the apples and onions into large slices. Pluck the sage leaves from the stalk, but leave whole.
3
Salt the steak and grill for approx. 12 minutes, turning 3 times.
4
While the steak is grilling, add a splash of oil to the hot pan. Add the apples and onions and sauté.
5
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!).
6
Once it has stopped burning, add the butter and tip the pan lightly until everything is nice and creamy.
7
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.
8
Add sea salt and freshly ground black pepper, carve the steak, plate up, and add the bourbon-apple sauce. Enjoy!
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