Sizzlin’ Dromona Butter Steak by @OnlySlaggin

Tomahawk ribeyes are built for soaking up flavour, so the BBQ masters at @OnlySlaggin have paired theirs up with roasted garlic Dromona Butter for the juiciest steak dinner you’ve ever made. With a side of beautifully charred corn on the cob soaked in a mouth-watering Dromona Butter and chilli infusion, this recipe is the perfect excuse to fire up the grill.

Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes

PREPARATION TIME:

30 minutes

COOKING TIME:

15 minutes

TOTAL TIME:

45 minutes

Serves 2-4 people

Preheat the oven to 180°C – 230°C
Set up the grill for 2-zone cooking with a high direct and indirect heat

Ingredients

Tomahawk Ribeye Steak:
Aim for 1.5kg – 2kg steak (about 2.5” – 3” thick)

For the roasted garlic butter:

4 large head garlic
4 tsp extra-virgin olive oil
100g Dromona Butter, softened
8 tsp Dijon mustard
4 tsp Worcestershire sauce
2 tsp sea salt
1 tbsp of fresh chopped parsley

For the corn on the cob:

1.5 tsp chipotle chilli flakes
0.5 tsp paprika
1 garlic clove (crushed)
Zest of 1 lime
100g Dromona Butter (salted)
4 sweetcorn cobs (in the husks)

Made for sharing:

From the aroma of garlic butter to the sound of searing steak and the heat of chilli Dromona Butter, this dish is a treat for all the senses. So be sure to take a snap and let your friends feast their eyes on the finished result – and like always, don’t forget to share your #GreatFoodMoments.

How It’s Done:

Allow the steak to stand at room temperature for at least 30 minutes.

For the roasted garlic butter:

Cut about 1cm off the top to expose the cloves and place into a foil tray or pan. Drizzle with olive oil.
Roast over medium indirect heat (180°C – 230°C) until the cloves are darkened and soft. Remove and allow to cool.
When cool to handle, squeeze the garlic cloves into a bowl. Mash with all the remaining roasted garlic butter ingredients.
Refrigerate until ready to use.

For the steak:

After allowing steak to stand at room temperature for 30 minutes, season generously with salt and pepper.
Sear the steak over the high heat grill for 2 – 3 minutes each side. Close the lid whilst searing.
Move across to the indirect side and continue to cook with the lid closed until the internal temperature reaches 55°C (medium rare) to 57°C (medium).
Brush the steak with the garlic butter, then remove from the grill. Let it rest for at least 5 minutes on a wire rack to preserve the crust.

For the corn on the cob with chilli butter:

Soak the corn husks for at least 30 minutes in the sink or a basin. This will protect the corn from significant charring and allow all the chilli butter flavour to soak in later!
Mix the chilli flakes, paprika, crushed garlic, lime zest and butter together until it has all combined. Then set to the side until the corn is ready.
Grill the corn directly over the coals. Once the husks start to blacken and char, turn the corn and repeat until the process has completed all over.
Brush the chilli butter generously over the corn before serving.