Tomahawk steak with miso butter and edamame
Ingredients · Servings 4-6
- 1–2 tsp black sesame seeds
- 100 g Butter
- 25 g of Miso Paste
- 1/2 tsp grated zest of 1 organic lemon
- 500 g Edamame (soybeans, available frozen in supermarkets or Asian markets)
- 10 g Butter
- 100 ml vegetable broth
- Salt
- 1 Tomahawk steak (about 1 kg)
- olive oil
- Fleur de Sel
- 1 Handful of Mizuna Salad
Method · 55 min
- Toast sesame seeds in a dry pan over low heat until they begin to crackle and pop. Let them cool on a plate.
- Mix the butter with the miso paste, grated lemon zest, and sesame seeds until smooth. Shape into a roll using cling film and refrigerate.
- Add the edamame to boiling water, bring back to a boil, and then cook for 3–4 minutes. Drain through a sieve and cool under cold running water. Squeeze the kernels out of the pods.
- Before serving, heat with butter and broth in a fireproof pot on the grill, lightly salt.
- The coals should be evenly glowing and covered with a thin layer of ash. Rub the meat lightly with olive oil and place it on the grill rack. Put the lid on and grill the meat for 6 minutes with the air vents open. Turn the meat over and grill for another 8 minutes.
- Close the air supply, turn the meat over and grill covered for another 6 minutes, then turn it over again and grill covered for another 4 minutes.
- Let the steak rest, covered, on a wooden board for 5 minutes. Season with fleur de sel. Generously top the steak with slices of miso butter, then slice the meat. Serve with edamame and mizuna salad – enjoy straight from the board. Grated radish salad is a perfect accompaniment. In Korea, its coolness and texture are highly valued.
- The meat shouldn't be grilled directly from the refrigerator, but should first come to room temperature. A piece of meat this large takes longer than you might expect. It often takes hours for it to reach room temperature (18–20 degrees Celsius). Rinse the chilled meat under cold water, pat it dry with paper towels, and let it come to room temperature, covered (!), for 3–4 hours.
100 g
Butter
25 g
1⁄2 TL
EDAMAME
500 g
Edamame (soybeans, available frozen in supermarkets or Asian grocery stores)
10 g
Butter
100 ml
STEAK
MISO-BUTTER
EDAMAME
STEAK
Let the steak rest, covered, on a wooden board for 5 minutes. Season with fleur de sel. Generously top the steak with slices of miso butter, then slice the meat. Serve with edamame, top with mizuna salad – enjoy straight from the board.
Grated radish goes well with this as a salad. In Korea, its coolness and texture in the mouth are appreciated.
