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Ingredients
Burger butter
Method
1.To make the Burger butter, combine all ingredients in a medium bowl and season. Place between two sheets of plastic wrap, then roll into 4cm thick log. Refrigerate for 1 hour or until firm.
2.Stand steaks at room temperature for 20 minutes. Brush with olive oil and season well. Cook steaks on a heated barbecue (or grill plate) over high heat for 6 minutes each side or until even brown crust forms. Reduce heat to medium. Cook, covered with large oven tray or foil (or 180°C oven), for a further 15 minutes for medium-rare, or until cooked to your liking. Transfer to oven tray. Cut half of burger butter into 1cm-thick slices. Place slice on top of each steak. Rest, covered loosely, for 10 minutes.
3.Place flour in a medium bowl. Season with salt and pepper, then whisk in buttermilk and beer until combined. Stand for 30 minutes.
4.Heat oil in a medium saucepan to 180°C. Dip onion rings into batter. Drain away excess. Deep-fry onion rings, in batches, for 2 minutes or until golden-brown. Drain, then season with salt.
5.Serve steaks with remaining sliced butter, onion rings and cornichons.
Tomahawk steaks are large rib-eye steaks with the length of rib intact.
Note
