Griddled Tomahawk Steaks with ‘Peasto’

Tomahawk steaks are perfect for the griddle pan, ensuring a delicious crust on its tender eye of meat with lots of flavour thanks to that show-stopping bone in cut.


Serves 2

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteMaking pesto using peas as the main base is the new take an old favourite and really gives your steaks a fast and fresh twist.
Share this recipe
Email this recipe


For the ‘peasto’:

  • 1 ½ cups peas, cooked
  • ¼ cup raw almonds, chopped
  • 3 sprigs basil, chopped
  • 3 sprigs mint, chopped
  • ¼ cup Italian flat leaf parsley
  • 1 garlic clove, chopped
  • Juice and zest of 1 lemon
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese

For the steaks:

  • 2 free-range tomahawk beef steaks
  • Sea salt and freshly ground black pepper, to season
  • Olive oil
  • 100g tenderstem broccoli
  • 70g green beans
  • 8 radishes
  • Fresh rosemary, to serve


To make your ‘peasto’, add all the ingredients to a blender and pulse until smooth. Adjust seasoning to taste.

Rub the tomahawk steaks with olive oil and season. Heat a Le Creuset Signature Square Skillet Grill over a high heat and cook for 3 – 5 minutes a side depending on how you like your steak done, adding the rosemary for the last minute of cooking. Remove from the grill and leave aside to rest.

With the grill still on the heat, toss the vegetables in a bowl with a splash of olive oil and seasoning, and grill in batches until slightly blackened and crunchy. Serve warm with a dollop of ‘peasto’ and enjoy!