Ricko’s Bush Cooking: Tomahawk Steak with Boozy Peppercorn Sauce
Steaks are Ricko’s specialty, and the sauce is the icing on the cake! So to speak… Yes, we know… We have all had steaks around the campfire at one time or another, but here is …
Steaks are Ricko’s specialty, and the sauce is the icing on the cake! So to speak…
Yes, we know… We have all had steaks around the campfire at one time or another, but here is a combo that elevates the whole steak experience to another level completely.
Tomahawk steaks are huge, and being on the bone adds an extra level of flavour that even the connoisseurs will find irresistible! But then you add Ricko’s special boozy peppercorn sauce, and you’ve got five-star eating under five trillion stars at night.
You can’t tell us it gets any better than this, folks!
Check out the video tutorial below:
- 2 x Tomahawk Steaks (around 1kg each)
- Salt and pepper
- Crushed peppercorns
- French shallots (or any onion will do)
- Minced garlic
- Bourbon (one shot)
- Salted butter
- 600ml Thickened cream
- Cooking oil
- Start by ensuring that your steaks have been out of the fridge and are no longer cold to the touch (steaks this big will be hard to cook evenly if they are straight out of the fridge). Hit them liberally with salt and pepper, and light coat of your favourite cooking oil. We used sunflower oil here, however if you are cooking on cast iron, we recommend Rice Bran Oil, as it has a very high smoking point and is less likely to burn on such a long cook.
- Get your steaks on over a high heat and turn them regularly – the more often, the better! Once cooked to your liking, set aside to rest on a foil tray and cover them over.
- Time to get your sauce going! To a heated pan, add your crushed peppercorns and lightly toast, then add a good dollop of butter. Once the butter has melted, add your very finely sliced or diced French shallots (or onion) and cook until they become translucent. Once your onions are see-through, add a tablespoon of minced garlic, and give it thirty seconds or so to cook through. Keep the whole shebang stirring to avoid sticking to the pan and burning.
- Add your shot of bourbon and let that cook till you can’t smell the alcohol anymore (about 45 seconds should do it).
- Now, add your cream and bring the sauce to a simmer and allow it to reduce and thicken. Once the sauce is looking good, add the secret ingredient – the juice from the steaks in the resting tray! Mix it into the sauce for around another minute, and serve over the top of those succulent steaks!
- Now take your place as the rightful King or Queen of your campsite!