BBQ tomahawk with bagna càuda butter

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.
   

• 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.