Tomahawk Steak with Sage- Roasted garlic butter sauce & Piri Piri Garlic Tiger Shrimp

This is surf & turf done right!!

Tomahawk steak is a AAA minimum quality cut of beef bone-in ribeye, usually 3-4 inches thick with a beautiful marble look. Its full of flavour and really really buttery. Best served at medium rare. It takes a bit of time to prepare, but so totally worth it. Pair it with some sage roasted garlic sauce and some Piri Piri sautéed large tiger shrimp and you have yourself a steak house quality meal for a fraction of the price.

Tomahawk Steak with Sage- Roasted garlic butter sauce

What you'll need:

- Tomahawk steak (keep bone in)

- 10 fresh chopped sage leaves

- Whole garlic bud

- 1/4 cup of butter

- Salt and pepper

- Drizzle some olive oil

- Leftover Tomahawk meat drippings

-Meat Thermometer

What you'll do:

Prep the Tomahawk by adding black pepper and a generous amount of salt on both side - drizzle some olive oil. Wet a small piece of paper towel and wrap the bone of the Tomahawk, wrap the paper towel with aluminum foil. This will prevent the bone from burning in the oven.

Preheat the oven to 375 degrees.

Chop the top of the garlic, drizzle with olive oil and add a pinch of salt and wrap the garlic with aluminum foil, leaving the top of the garlic bud exposed, roast until the garlic cloves are soft and buttery. Remove from skin and crush into almost a paste like texture. Set aside

Heat a cast iron grill-skillet on medium. Sear the Tomahawk until it gets dark grill lines (about 5-6 mins), sear the other side for another (3-4 mins). Because the meat is so thick, we will finish it on the oven.

On a baking sheet, place some aluminum foil on your baking sheet (shiny side down), and place your Tomahawk steak and bake until the internal temperature of the meat is 125-130 degrees/Medium rare on your meat thermometer (the meat will continue to cook as it rests, so don't leave it in too long).

While the meat cooks in the oven, you can prepare your Sage- Roasted garlic butter. In a stainless steel skillet, melt your butter, and add half of the roasted garlic paste (the other half you'll be using it for the shrimp), mix until combined. Add the chopped sage leaves, after 2-3 mins when the sage leaves have combined with the butter mixture, take the sage butter and baste the meat once, before its internal temperature reaches medium rare, around 90-100 degrees.

When the meat reaches medium rare, place the Tomahawk on a plate to rest. Take the meat drippings and add it to the skillet with the sage butter, add a pinch of pepper and salt, and combine together - Sage-Roasted butter is ready.

Once rested, cut the Tomahawk in slices against the grain, and drizzle with the Sage-Roasted garlic butter. You'll be pleasantly surprised how absolutely delicious the meat is!!

Now onto the Piri Piri Garlic Shrimp.

Piri Piri garlic Tiger Shrimp

What you'll need:

• 8-10 fresh Tiger Shrimp

• 1-2 tbsp of Piri Piri hot sauce

• 1 tbsp of olive oil

• 1/4 tbsp of butter

• 3 tbsp of white wine

• half the reserved roasted garlic paste (see on top)

• pinch of salt & pepper

What you'll do:

In a stainless steel skillet add the olive oil and garlic, cook garlic for about 2 mins, add the butter. Once the butter is melted, add the white wine, let reduce a little, add the Piri Piri sauce with the salt & pepper, combine. Add the the shrimp, and cook on each side until the shrimps shells are a pretty orangey pink. Don't over cook, remove once the shrimps shells have changed colour and the shrimp meat is still a bit translucent.

Enjoy this Steakhouse meal at home with a great glass of Malbec!!

****Cute Fact: Piri Piri is traditionally a Portuguese spice. My father is Portuguese, and married my mother who is Italian. Her last name is Pirri! She is my father's Italian Pirri Pirri