🥩 Tomahawk Steak Recipe | Café de Paris Butter on a Kamado BBQ

🥩 Reverse-Seared Tomahawk Steak with Café de Paris Butter on a Kamado BBQ

A Tomahawk steak is one of the most impressive cuts you can cook on a barbecue. With its long rib bone, generous marbling and rich beefy flavour, it's made for sharing and guaranteed to be the centrepiece of any outdoor gathering.

Rather than cooking it quickly over high heat, this recipe uses the reverse-sear method. The steak is first cooked gently using indirect heat until perfectly tender before being finished over intense heat to develop a beautifully caramelised crust. Topped with classic Café de Paris butter—a luxurious blend of herbs, garlic, mustard and spices—it delivers steakhouse-quality results from your own garden.

Whether you're celebrating a special occasion or simply enjoying a weekend barbecue with family and friends, this is a recipe that's every bit as enjoyable to cook as it is to eat.

📝 Recipe Overview

Prep Time: 20 minutes

Cook Time: 45–60 minutes

Resting Time: 10 minutes

Total Time: Around 1 hour 30 minutes

Serves: 2–4

Difficulty: Medium

🛒 Ingredients

For the Steak

  • 1 Tomahawk steak (approximately 1–1.2kg)
  • 2 tbsp olive oil
  • 2 tsp flaky sea salt
  • 2 tsp freshly cracked black pepper

Café de Paris Butter

  • 100g unsalted butter, softened
  • 1 shallot, finely minced
  • 2 garlic cloves, finely grated
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp capers, finely chopped
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh chives
  • ½ tsp smoked paprika
  • Juice of ½ lemon
  • Salt and black pepper to taste

To Serve

  • Triple-cooked chips
  • Grilled asparagus
  • Roasted vine tomatoes
  • Watercress salad

🔥 Equipment Needed

  • Kamado BBQ
  • Meat thermometer
  • BBQ tongs
  • Cast iron cooking grate or searing plate
  • Sharp carving knife
  • Mixing bowl

👨🍳 Method

Step 1 – Prepare the butter

Combine all the Café de Paris butter ingredients in a bowl until smooth.

Transfer onto baking paper, roll into a log and refrigerate until firm.

Step 2 – Prepare the steak

Remove the Tomahawk from the fridge around 45 minutes before cooking.

Pat dry, drizzle with olive oil and season generously with flaky sea salt and black pepper.

Step 3 – Prepare the Kamado BBQ

Set the Kamado BBQ for indirect cooking and stabilise the temperature at 120°C.

Step 4 – Cook using the reverse-sear method

Place the steak on the indirect side of the barbecue.

Close the lid and cook until the internal temperature reaches 48–50°C, which usually takes 35–45 minutes, depending on thickness.

Step 5 – Sear the steak

Increase the barbecue to high heat.

Sear the steak over direct heat for around 1–2 minutes per side, turning with tongs to caramelise the edges and fat.

Step 6 – Rest

Transfer the steak to a board.

Top with slices of Café de Paris butter and allow it to rest for 10 minutes while the butter melts over the meat.

Step 7 – Carve and serve

Slice the steak against the grain and serve immediately with triple-cooked chips, grilled asparagus and roasted vine tomatoes.

💡 Cooking Tips

  • Choose a steak that's at least 4–5cm thick for the best reverse-searing results.
  • A meat thermometer is the easiest way to achieve your preferred doneness.
  • Always rest the steak before slicing.
  • Season generously—the thick cut can handle it.
  • Don't trim the fat before cooking, as it adds flavour and helps keep the meat juicy.

🌟 Delicious Variations

Garlic & Herb Butter

Swap the Café de Paris butter for a simple garlic and parsley butter.

Peppercorn Tomahawk

Serve with a creamy peppercorn sauce instead.

Truffle Steak

Finish with shaved Parmesan, rocket and a light drizzle of truffle oil.

Chimichurri Tomahawk

Replace the butter with fresh chimichurri for a lighter finish.

Whisky Butter Steak

Add a splash of whisky to the butter for a rich, warming flavour.

🍽️ What to Serve with Tomahawk Steak

This steak is delicious served with:

  • Triple-cooked chips
  • Garlic mushrooms
  • Creamed spinach
  • Grilled asparagus
  • Charred Tenderstem broccoli
  • Onion rings
  • Mixed leaf salad
  • Garlic butter flatbreads

🥡 Storage & Leftovers

Store leftover steak in an airtight container in the refrigerator for up to 2 days.

Serve cold in steak sandwiches or salads, or gently reheat over low heat to avoid overcooking.

❓ Frequently Asked Questions

What is a Tomahawk steak?

A Tomahawk steak is a bone-in ribeye with the rib bone left long, giving it its distinctive appearance. It's well marbled, tender and ideal for cooking on the barbecue.

Why use the reverse-sear method?

Reverse-searing cooks the steak evenly before finishing it over high heat, producing a tender centre with a beautifully caramelised crust.

Can I cook this on a gas BBQ?

Yes. Set up your gas BBQ with indirect heat for the first stage, then finish the steak over direct heat to create the crust.

What internal temperature should I aim for?

For medium-rare, remove the steak from indirect heat at around 48–50°C. After resting, it will reach approximately 54–56°C.

Can I make the Café de Paris butter ahead of time?

Absolutely. It can be prepared up to three days in advance and kept refrigerated until needed.

🛍️ Shop the Equipment at Sal's Place

A Kamado BBQ offers excellent heat retention and precise temperature control, making it ideal for reverse-searing large cuts like a Tomahawk steak. If you're planning your next outdoor cook, you can explore our range below.

🔗 Explore Kamado BBQs at Sal's Place

🔗 Explore BBQ Accessories at Sal's Place

🔗 Explore All BBQs at Sal's Place

Whether it's a special celebration or a relaxed weekend with friends, a perfectly cooked Tomahawk steak is always worth gathering around the table for.