Tomahawk steak with potatoes, corn and asparagus

Preperation Time

5 mins

Cook Time

20 mins

Recipe Ingredients

  • 1 x 1.5kg tomahawk steaks
  • Salt and pepper to season
  • Olive oil
  • 600g kipfler potatoes, halved
  • 1 tbsp chopped rosemary
  • Sea salt and cracked black pepper
  • 1 tbsp olive oil
  • CORN
  • 1 tbsp paprika
  • 2tbsp olive oil
  • 1 tsp ground chilli
  • Sea salt and cracked black pepper
  • 2 cloves garlic, crushed
  • 4 corn cobs, in husk
  • 2 bunches, asparagus, trimmed
  • 1tbsp olive oil


Serves 6

  1. Toss potatoes in oil, season with salt and pepper. Place in a baking dish, cook with lid down for 30-35 minutes or until golden and cooked through.
  2. Combine paprika, oil, chilli, salt and pepper and garlic in a bowl. Fold corn husks back to expose kernels, remove silk and tie with kitchen string. Brush the spice mixture over the corn. Cook corn, turning occasionally, for 10-15 minutes.
  3. Remove tomahawks from the fridge 15 minutes before cooking and rub with oil and season.
  4. Heat a barbeque grill to a high heat. Grill the tomahawks, turning occasionally for 10-15 minutes each side. Transfer to a tray, cover loosely with foil and set aside to rest for 10-15 minutes.
  5. Place asparagus on barbeque, cook turning, for 2-3 minutes.
  6. Carve steak and slice, serve with vegetables with jus.


  1. When cooking to the desired doneness, it is best to probe the meat with a thermometer. Check our cooking conversion times for an indication of desired doneness, temperature and cook time.
  2. The meat continues to cook after removing from the heat. For example, the internal temperature (56-58◦C) so it can raise to 62-65◦C after resting for medium rare.