BBQ Wagyu Beef Tomahawk MB9+ with Garlic Butter and Charred Veggies

Method:

1. Prep the Tomahawk:
   Remove your Wagyu Beef Tomahawk from the fridge at least 1 hour before cooking to bring it to room temperature. This helps with even cooking. Pat it dry with paper towels, then rub it all over with olive oil. Season generously with sea salt flakes and cracked black pepper.
2. Heat the BBQ:
   Fire up your BBQ to high heat. You want it searing hot to get a great crust on the steak. If using a gas BBQ, aim for around 220°C. For charcoal, make sure your coals are white-hot.
3. Sear the Tomahawk:
   Place the Tomahawk on the BBQ, searing each side for about 4-5 minutes. You’re looking for a rich, caramelised crust. Once seared, move the steak to indirect heat (cooler side of the BBQ) and close the lid.
4. Cook to Perfection:
   Cook the Tomahawk until it reaches your desired internal temperature (use a meat thermometer for accuracy). For medium-rare, aim for around 52°C before resting. This should take around 20-30 minutes, depending on the thickness of your steak.
5. Rest the Steak:
   Once cooked, remove the Tomahawk from the BBQ and rest it for at least 10 minutes under a loose tent of aluminium foil. This allows the juices to redistribute, ensuring a juicy steak.
6. Make Garlic Butter:
   While the steak is resting, mix the softened butter with minced garlic, lemon zest, and finely chopped rosemary. Season with a little salt and pepper.
7. Char the Veggies:
   Toss your mixed veggies in a bit of olive oil, salt, and pepper. Grill them on the BBQ until they’re nicely charred and tender, about 5-7 minutes.
8. Serve:
   Carve the Tomahawk into thick slices, and top with a generous dollop of garlic butter. Serve alongside the charred veggies and a wedge of lemon for squeezing over the top.