Why not impress your Dad with a juicy Tomahawk steak and a glass of HJ Shiraz this Father’s Day?

If you’re looking for an easy way to say thanks to your Dad, then this recipe is it. With a steak as big as his head and a wine as good as HJ, you’ll have Father’s Day sorted this year, plus you get to eat it too!

So head to your butcher, fire up the barbie and check out the recipe video below to get you on the right track.

We know what we’ll be serving our Dads this year!

Corrina, Brioni, Sam and the OT crew

Recipe

Tomahawk steak & red wine reduction

• 1 Tomahawk Steak
• 1 medium shallot, finely diced
• 4 tbsp olive oil
• 2-3 garlic cloves, finely diced
• sprig rosemary
• 5 tbsp balsamic vinegar
• 400ml red wine
• 400ml beef stock 
• 30g of butter

Method

• Sauté shallots in a medium fry pan with olive oil over a high heat for about 3 mins until lightly browned, stirring often.
• Add garlic and fry until fragrant. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
• Pour in balsamic vinegar and cook until mostly evaporated, then pour in 400ml red wine and cook until reduced by two thirds.
• Pour in 400ml beef stock, rosemary and butter and simmer until reduced by two-thirds

TOMAHAWK STEAK

• Bring the steak to room temperature. Season your steak generously with salt, pepper & olive oil
• Sear the steak on both sides (we used a smoker, but the BBQ will do unless you have a grill pan that the tomahawk will fit on!) then transfer to the oven 
• Roast in the oven, or BBQ, at 120° for about 40mins until it reaches 46° internally
• Leave to rest for 10mins. Slice and serve with red wine reduction, broccolini and roast potatoes