Check out Blake Proud's Reverse-Seared Tomahawk Steak with Black Garlic and Smoked Sea Salt
Serves: 2–4 | Prep Time: 10 mins | Cook Time: 60–75 mins

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Ingredients:
1 tomahawk steak (1.2–1.5 kg, 2–3 inches thick)
4 cloves black garlic, mashed into a paste
1 tbsp smoked sea salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Fresh thyme or rosemary (optional, for garnish)


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Method:
1. Prep the Steak:
Preheat your oven or grill to 120°C (250°F).
Pat the tomahawk dry with paper towels. Rub the black garlic paste all over the steak, ensuring even coverage. Season generously with smoked sea salt and black pepper.

2. Low and Slow:
Place the steak on a wire rack over a baking sheet to allow even air circulation. Roast in the oven or on the grill over indirect heat until the internal temperature reaches 48–50°C (120°F) for medium-rare, about 50–60 minutes.

3. Rest the Steak:
Remove the steak and let it rest for 10–15 minutes while you prepare for the sear. This allows juices to redistribute.

4. Sear to Finish:
Heat a cast-iron skillet or grill to high heat. Add a drizzle of olive oil and sear the steak for 1–2 minutes per side, including the edges, until a dark, caramelized crust forms.
5. Serve:
Let the steak rest for another 5 minutes, then slice against the grain into thick cuts. Garnish with fresh thyme or rosemary, and serve with your favorite sides.
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The rich umami of black garlic pairs beautifully with the smokiness of the sea salt, making this steak a show-stopping centerpiece!