Tomahawk steak from the Green Egg

“A good tomahawk steak needs careful attention. Reverse searing is really the key here: cook it gently at first, then achieve that perfect crust.”

Step 1
Preheat the barbecue to 100 °C using indirect heat.

Step 2
Season the steak with salt, pepper and olive oil, then cook until it reaches a core temperature of 48 °C.

Step 3
Mix all the ingredients for the chimichurri to make a fresh sauce.

Step 4
Remove the convector, place a cast-iron pan on the barbecue and increase the temperature to 250 °C.

Step 5
Grill the steak briefly (2 × 2 minutes) for a lovely, crispy crust.

Step 6
Leave the meat to rest for approx. 15 minutes, then cut.

Step 7
Serve with the chimichurri.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”