• 1 Tomahawk Steak
  • Kosher or Sea Salt
  • Pepper
  • Olive oil


  • 4 Medium Yellow-Flesh Potatoes – try to pick potatoes that are as cylindrical as possible – less wastage!
  • 1 Green Courgette
  • 300ml Vegetable Stock
  • Juice of Half a Lemon
  • Sour Cream or a thick Kefir (Optional! If you want to pad out the sauce a bit and make it less intense. I didn’t do this, but you can give it a go if you’re feeling adventurous)


  • 200g Walnuts, roughly chopped or pulsed a few times in a food processor.
  • 4 Rashers of Smoked Shoulder Bacon
  • 3 Cloves of Garlic, minced
  • 10 Fresh Sage Leaves
  • Lemon Zest
  • Maple Syrup (Optional! Not in the video – but could be worth a try if you’re feeling a tad adventurous)


We start with the steak. Good steak preparation is key! I usually start by taking it out of the fridge and giving it a good salting. The steak, by the nature of the cut, should be about an inch thick, so can take a decent amount of salt. Salt both sides of the steak well, then set aside of an elevated metal rack, covered. 

Here, we’re trying to draw out some of the surface moisture. By doing this, we’ll end up with a better crust on the steak. 

We move onto the vegetables. The courgette can be cut into cylinders, about 2 inches high. Give the potatoes a peel, cut them into rough cylinders too, of the same height as the courgettes. What’s really important here is a flat top and bottom so they can sit upright in a frying pan. 

Fire up one burner on the Razor Griddle. If you’re using a four burner, use the one at the end, closest to the hole. If you’ve got a cast iron pan, use that (or something that has no plastic on it, and is basically nonstick). Put the cast iron pan on the griddle with the heat on full, initially. Wait for it to heat up, then add 10-15 grams of butter to the pan. Spread it out, then add your potatoes and courgettes. Brown them all on both sides (go quite hard on it to get them nice and caramelized) then add the stock. Reduce the heat to low-medium. If your pan has a lid, use the lid. It’ll speed up the process! If not, sit in for a slightly long haul: around 45 minutes. I flipped the courgettes and potatoes around every fifteen minutes. Add water where needed – basically don’t let the liquid level in the pan get below half a centimeter or so – no thicker than a syrupy texture. (See the texture in the video)

Once the veg is underway, you can crack on with that crumble. The next burner over (3), turn it to a medium-high heat. Once it’s to temperature, add your bacon. NO OIL. I repeat: NO OIL. If your griddle is seasoned well, the bacon will cling, crisp, and then basically fry itself off. If you add oil, you’ll end up with a bit of a stodgy mess. 

Once the bacon is looking nice and dry and crispy, scrape it off with a spatula, fry the other side for a bit and then turn down the heat. Add the garlic, gently fry it in the residual bacon fat until the garlic bits soften and start to brown. Add the walnuts to collect the bacon fat. Fry the walnuts for another 5 minutes, turning them constantly, moving them around so they don’t burn. Once down, transfer to a chopping board, and hand mince with the sage to a nice crumbly consistency, (or you can use a food processor). Grate in lemon zest from half a lemon. Stir through. Don’t add salt unless you think it needs it – the bacon is usually salty enough!

Once you’re done there, check on your fondant potatoes. The courgettes will be pretty much done, but can keep going until the potatoes are finished. Check a potato with a bread knife. If that makes it through no problem, you’re pretty much there and can start on the steak.

Check on your steak – the salt should have basically disappeared, and been replaced with a salty sweat – get a paper towel and pat that off on both sides. Put a good amount of black pepper each side. Fire up the searing function on your griddle (burner number 1 if you’re on the four burner). Add just a touch of oil to the griddle once it is smoking. Put the steak down, and try to resist the urge to move it! Leave it there for three minutes, flip and fry for a further 3 minutes. 

Move to burner number TWO, which you won’t have turned on yet, or a cool part of the griddle. Cover with Razor Griddle’s metal dome and leave for five minutes while you make the sauce.

Remove the vegetables from the sauce in the cast iron pan, and place them under the dome with the steak. Pour the sauce from the frying pan onto the fourth burner. Let it sizzle down, then squeeze the juice from half a lemon into it, mix well. Scrape the meat juice across the griddle to join it, mix that in well too. Essentially, this is a deglazing process. Turn the burner off, make sure the griddle hole is clean, as well as the container it drips into. 

Scrap all that goodness into the hole, collect in the clean container. You can have it like this (pretty intense), or you can blend some Kefir or sour cream to taste, for a tangy, salty, creamy sauce!

I cut the steak into strips (it was a pretty rich steak), but I feel like most people will want to try to tackle this on their own. 



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