The BBQ Technique Every Steak Lover Should Know
A tomahawk steak doesn't need much introduction. With its long bone, generous marbling and unmistakable appearance, it's become one of the most impressive cuts you can throw over hot coals.
Created in collaboration with Jack's Meat Shack, this recipe takes an approach that surprises plenty of barbecue enthusiasts. Instead of brushing the steak with oil before cooking, it's coated in Harrisons Peri Mayo, creating a rich crust that locks in moisture while helping the outside develop an incredible golden finish.
It might sound unconventional, but there's some fascinating food science behind it. Combined with smoked paprika, cracked black pepper and a hot grill, the mayonnaise creates exactly the sort of crust every steak lover is chasing.
Why Is It Called a Tomahawk Steak?
The tomahawk has become one of the most recognisable steaks in modern barbecue, but it's actually far less complicated than many people think.
The cut is simply a bone-in ribeye, left with an extra-long rib bone that resembles the handle of a Native American tomahawk axe. While the presentation has made it hugely popular in steakhouses and on social media, the bone also serves a practical purpose during cooking by helping insulate one side of the meat and slowing down heat transfer.
Because tomahawk steaks are typically cut much thicker than a standard ribeye, they lend themselves perfectly to two-zone cooking. The outside can develop a deep crust over direct heat before the steak gently finishes over indirect heat, allowing the centre to cook evenly without burning the exterior.
Why Cook Steak with Mayonnaise?
Using mayonnaise as a coating often raises eyebrows, but it's a technique that's become increasingly popular among chefs and barbecue enthusiasts for good reason.
Mayonnaise is primarily made from oil, egg and acid. The oil promotes even browning across the surface of the steak, while the proteins in the egg help accelerate the Maillard reaction, the series of chemical reactions responsible for the rich, savoury flavours and golden crust we associate with perfectly cooked meat.
In this recipe, Harrisons Peri Mayo adds another dimension altogether. Alongside its creamy base comes a gentle chilli warmth that complements beef beautifully, while smoked paprika and cracked black pepper reinforce the smoky character developed over the barbecue.
Rather than tasting like mayonnaise, the coating simply disappears into the crust, leaving behind incredible colour, moisture and flavour.
Top 5 Tips for Cooking the Perfect Tomahawk Steak
Cooking an impressive steak doesn't need to be complicated, but a few simple techniques can make a huge difference.
1. Bring the Steak to Room Temperature
Allowing the tomahawk to sit at room temperature before cooking helps it cook more evenly from edge to centre. A cold steak placed straight onto the grill is far more likely to develop an overcooked exterior before the middle reaches the desired temperature.
2. Use Two-Zone Cooking
Tomahawks are thick steaks, making them ideal for a two-zone barbecue setup. Sear over direct heat first to build colour, then move the steak onto indirect heat to gently finish cooking without burning the crust.
3. Cook to Temperature, Not Time
Every tomahawk is different. Instead of relying on the clock, use a meat thermometer and remove the steak when it reaches around 52–55°C for a perfect medium-rare finish before resting.
4. Don't Skip the Rest
Resting the steak for around ten minutes allows the juices to redistribute throughout the meat. If you slice immediately after cooking then much of that flavour ends up on the chopping board instead of in every bite.
5. Let the Crust Do the Talking
The mayonnaise coating creates an incredible crust all by itself, so avoid constantly flipping or moving the steak. Give it time to develop that rich golden colour before turning, and you'll be rewarded with the sort of caramelised exterior that's impossible to achieve over rushed cooking.
The Perfect Steak Deserves the Perfect Sauce
Once rested, the tomahawk is ready to slice and serve alongside golden fries, grilled vegetables or a crisp seasonal salad. Jack finishes the dish with another generous helping of Harrisons Peri Mayo for dipping.
The combination of smoky beef, crispy crust and creamy peri flavour creates a steak that's indulgent without being overly complicated.
Download Peri Mayo Tomahawk Recipe
INGREDIENTS
- 1 tomahawk steak (at least 1kg), brought to room temp
- 4 tbsp Harrisons Peri Mayo
- 1 tsp Harrisons Mustard
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- ½ tsp sea salt
- Fresh rosemary (optional, for basting or garnishing)
INSTRUCTIONS
- Preheat the grill to 230°C and set up for two zone cooking.
- In a bowl, combine garlic mayo, mustard, pepper, paprika, and salt.
- Coat the tomahawk liberally in the mayo mixture, covering all sides.
- Sear over high heat for 2–3 mins per side, lid open, until a golden crust develops.
- Move to indirect heat, lid down, and cook until internal temp hits 52–55°C (medium-rare), about 25–35 mins depending on size. Optional: baste with rosemary dipped in oil or butter near the end.
- Rest for 10 mins, then slice and serve with French fries and plenty of garlic mayo for dipping.
Ready to Fire Up the BBQ?
By combining a beautifully marbled steak with Harrisons Peri Mayo and Jack's straightforward barbecue method, you'll create a crust that's rich, crisp and packed with flavour while keeping the inside perfectly juicy.
Whether you're cooking to impress friends, celebrating a special occasion or simply treating yourself to a proper steak night, this recipe shows exactly why the tomahawk has earned its reputation as one of the kings of the barbecue.
So light the coals, trust the thermometer, and don't be afraid to let mayonnaise work its magic. Your next steak might just be your best yet.