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Barley Miso Marinated Tomahawk with Sesame Cucumber Salad

  • Feeds 3 - 4 people
  • Prep time 720m
  • Cook time 20m

This tomahawk is a spectacular cut that’s perfect for cooking on the barbecue; it’s very large, so you will need the extra space! We have marinated it in miso, which gives a lovely sweet, caramelised crust to the already very flavourful Wagyu meat.

  1. Combine the miso with the sherry or mirin and mix until smooth. Rub all over the steak, and refrigerate overnight.
  2. When you are ready to eat, cut the cucumber in half lengthways and scrape out the seeds. Cut into slices and place in a colander set over the sink or a bowl. Sprinkle with ½ teaspoon sea salt, mix well and set aside for half an hour.
  3. Combine the sesame oil, black kombu vinegar, soy sauce, garlic and chilli oil. Mix well and pour over the cucumbers. Stir in the sesame seeds.
  4. Light a barbecue with the coals banked to one side so that you have one hot side and one cooler side.
  5. Season the tomahawk very well with salt and place over direct heat, flipping frequently until you have built up a good crust.
  6. Move the steak to the cooler side of the BBQ to finish cooking through, turning regularly. It will take around 20 minutes for a very large, thick steak like this but cooking times will vary for each piece of meat. If you have a temperature probe, you are looking for an internal temperature of around 63C for medium rare, and 71C for medium.
  7. Rest for 15 minutes before slicing and serving with the cucumber salad.

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