Tomahawk with Tapenade Paste

INGREDIENTS

For the steak

• 1  Grass-Fed Tomahawk Steak
• 1 bulb of garlic
• 2 tablespoons olive oil
• 4 tablespoons butter (1/2 stick, unsalted)
• 4 large sprigs of fresh thyme
• Salt & Pepper

For the tapenade paste

• Jar of pitted olives
• Jar of sun-dried tomatoes
• 4 garlic cloves, peeled

PREPARATION

For the steak

1. Dry the tomahawk steak with paper towels and season generously with salt and pepper. Let it sit and come to room temperature.
2. For the garlic, chop off 1/4 of the top, drizzle with olive oil and roast in the oven for 30mins till soften.
3. Wrap aluminum foil around the rib bone.
4. In a cast iron skillet or oven-proof pan, on high heat, add olive oil and wait till it is smoking. Sear the tomahawk steak on, 1 min for one side, before lowering to medium-high heat and cook it for 5 mins. Flip it over and cook for another 3 mins.
5. Transfer to a pre-heated oven of 180 degree C and roast for about 10 mins or until the internal temperature is about 52 degree C. Remove from oven.
6. While the steak is in the oven, add butter, roasted garlic cloves and rosemary to a skillet. Transfer the steak to this skillet and baste for a few minutes.
7. Let the steak rest for 10 minutes before carving and serving with tapenade paste (below) and desired sides.

For the tapenade paste

1. Drain the olives and place in a blender
2. Drain the sun-dried tomatoes but keep the olive oil, add to the blender
3. Add the olives and start to process together, adding olive oil to the blender, to reach your desired consistency