• 1 tomahawk steak, around 1.25kg
  • vegetable oil
  • 3 tbsp togarashi
  • sea salt



  • STEP 1

    Heat a gas or charcoal barbecue to a medium-high heat.

  • STEP 2

    Brush the steaks liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick.

  • STEP 3

    Put on the grill, fat-side down for the first 5 minutes and then cook on either side, turning every 5 minutes for around 30-35 minutes for medium-rare.

  • STEP 4

    Whisk all of the dressing ingredients in a bowl.

  • STEP 5

    Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes.

  • STEP 6

    Slice the steak and serve with the dressing and resting juices.

Togarashi is a Japanese spice blend usually consisting of black and white sesame seeds, shichimi chilli powder, dried mandarin peel, szechuan peppercorns, ground ginger and salt, and other ingredients. Buy it from

A tomahawk steak is a thick-cut rib-eye left on the bone. You can order it from your butcher.


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