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Tomahawk Steak with Whiskey Balsamic Onions

Wow your guests with this flavourful meal from Great British Menu star Melissa McCabe, featuring the Bushmills Whiskey cask-aged Balsamic Vinegar from Great British Food award-winning brand Burren Balsamics

Ingredients

Tomahawk steak

10-12 shallots, halved

75g butter

1 tbsp extra virgin olive oil

Small bunch of rosemary

2 bay leaves

2-3 tbsp Bushmills Whisky Cask-aged Balsamic Vinegar

2-3 tbsp Bushmills Whiskey

2 garlic cloves

2 tsp Kampot pepper

Method

Crush whole Kampot peppercorns (we used pink, black and white from Bo Tree) using a mortar and pestle.

Rub the crushed pepper on the steak along with a generous amount of salt.

Sear the steak in a hot pan, basting in butter and fresh herbs while it's cooking. Cook for 8 to 9 minutes on the first side then 6 to 7 minutes on the reverse side for medium rare, slightly less for rare.

Once cooked, pour all of the melted butter and herbs over the steak and leave to rest on a plate while you cook the onions.

In the same pan (don't wash because you'll need that flavour!), slowly fry the onions in olive oil.

Halfway through cooking, drizzle on the Whiskey Balsamic. Flip the onions to ensure they are evenly charred on both sides.

To flambé - cook this part in a well ventilated room with no flammable items nearby and make sure to wear appropriate protective clothing. Add the Bushmills Whiskey and set alight immediately. Make sure to use a long match/lighter to ensure you don't burn yourself. Flambé until all the alcohol has burnt off.

Slice the steak to dish and scatter the onions on top of the sliced steak. The juice in the bottom of the pan makes a fantastic jus, which can be drizzled over the dish.