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Tomahawk steak and roast tomatoes with rosemary

Australian Gourmet Traveller recipe for tomahawk steak and roast tomatoes with rosemary.

By Lisa Featherby
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4 - 6
  • Print
Tomahawk steak and roast tomatoes with rosemary
A tomahawk steak is the rib of beef with the rib bone left on. You'll need to ask your butcher for this and they will need to cut it for you. Meat cooked on the bone has superb flavour and all the juicy meat that runs along the rib (the intercostal) is the tastiest bit.


  • 1 tomahawk steak (1.5 kg)
  • 1 tbsp olive oil
  • 1 bunch silverbeet, leaves trimmed and coarsely chopped
Roast tomatoes with rosemary
  • 6 large ripe vine ripened tomatoes, quartered
  • 250 gm truss tomatoes
  • 1 red onion, cut into wedges
  • 2 garlic cloves, thinly sliced
  • ½ cup rosemary sprigs, leaves removed
  • 2 small red chillies, thinly sliced
  • 375 ml extra-virgin olive oil (1½ cup)


  • 1
    Season tomahawk steak liberally with sea salt and a good grind of black pepper, then grill over medium to medium-high heat, turning occasionally, until cooked to your liking (35-40 minutes for medium). Transfer steak to a tray and set aside in a warm place to rest (15 minutes).
  • 2
    Meanwhile, for roast tomatoes with rosemary, combine ingredients in a flameproof pan that fits tomatoes in a single layer, then place pan on grill (you can also roast in an oven at 200C) and cook without disturbing until tomatoes are very tender (45-50 minutes). Drain off excess liquid and keep warm.
  • 3
    Heat olive oil in a separate pan, add silverbeet and garlic and stir occasionally until wilted (2-4 minutes). Serve with sliced tomahawk steak and roast tomatoes.


Drink Suggestion: Spicy syrah Drink suggestion by Max Allen