BBQ tomahawk with bagna càuda butter

Bagna càuda is a traditional Italian dip originating from the Piedmont region made with garlic, anchovies, olive oil and butter, typically served warm, to dip crunchy vegetables into. This version from Darren Robertson leans away from the traditional method by lightly toasting the garlic to add a caramelised note and serving it as a compound butter, rather than a warmed buttery sauce.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

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Ingredients

• 1.5 kg grassfed Tomahawk steak
• Salt and black pepper
• 1 tbsp olive oil
• 1 lemon, cut into wedges, to serve
• ½ small bunch chives, finely chopped, to serve

For the bagna càuda butter (makes extra)

• 250 g butter, softened
• 35 g finely chopped anchovies, plus the oil from the jar
• 50 g finely chopped garlic

Resting time: 15 minutes

Marinating time: 1 hour

Instructions

1. Remove the Tomahawk steak from the fridge 1 hour before you cook. Season the steak with a generous pinch of salt and pepper and drizzle with the olive oil.
   
2. Meanwhile, to make the bagna càuda butter, melt ¼ of the butter and any anchovy oil in a small saucepan. Add the garlic and cook, stirring, until fragrant and lightly browned. Stir through the anchovies and cook for a few minutes further. Remove from the heat and season with a pinch of black pepper. Transfer to a small bowl and allow to cool. Once cool, fold in the remaining butter and transfer to a jar and refrigerate.
   
3. Heat a barbecue or char-grill pan over high heat and barbecue the steak, turning, to cook on all sides, until golden-brown. Reduce the heat to medium and cook, turning occasionally, until done to your liking (see Note). Remove, keep warm and allow to rest for 15 minutes.
   
4. To serve, thickly slice the Tomahawk steak. Season with a generous pinch of salt and pepper and serve it with the bagna càuda butter and lemon wedges on the side. Sprinkle with the chives.
   

Note

Use a digital thermometer probe for ideal results for the steak.

• For rare, you're looking at 50-55°C internal temp, with a final rest at 60°C.
• Medium rare, aim for 55-60°C, resting at 60-65°C.
• Medium, you're after 60-65°C, with a final rest at 65-70°C.
• Medium well, shoot for 65-70°C, and let it rest at 70°C.
• And for those who like it well done, hit 70°C and beyond, with a final rest at 75°C or more.
  

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

30 Love

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G