Tomahawk Steak with Bone Marrow Butter

Preheat the grill to 200°c.

Wrap the bulb of garlic in foil and place in the grill roast.

Put the bones in a cast iron pan or on a tray and roast for approximately 10 minutes until golden. Once cool enough to handle, scrape the marrow from the bones into a bowl.

Remove the garlic from the grill and squeeze the garlic into he bowl with the bone marrow.

Add the butter and the parsley and stir until mixed well.

Place into the fridge to harden (you can speed up this process by adding to the freezer but make sure you remember it and don’t let it freeze!)

Whilst waiting for the butter to harden, prepare the steak. Season with plenty of salt and pepper then place directly on the centre grill grate directly over the heat.  Grill for approximately 4 – 5 minutes on each side, until clear charred grill marks are clearly visible.

Move the steak to the warming Rack and close the lid of the grill allow to cook until the centre of the steak reaches an internal temperature of 54 ºc. Immediately top with a good helping of bone marrow butter and allow it to melt over the steak whilst the steak is resting.

Once the steak has rested for approximately 10 minutes carve by remove from the bone and slicing in thick slices against the grain.