1.4kg tomahawk steak (on-the-bone-rib eye, from butchers)
Sea-salt flakes and freshly ground black pepper, to season
¼ cup extra virgin olive oil
Freshly grated zest of juice of 4 limes
2 sprigs rosemary, finely chopped
4 ears corn
2 Tbsp unsalted butter
1 brown onion, finely sliced
4 cloves garlic, minced
1 tsp celery salt
1 cup white wine
1 cup thickened cream
½ cup walnuts, finely chopped
1 bunch thyme, finely chopped
1 tsp Greek seasoning
Cos salad, to serve
Use a sharp knife to cut fine parallel lines in steak, then season well. Rub with 2 tsp of the oil. Cook over a campfire or in a frying pan over medium heat for 12-14 minutes, turning regularly, until a deep caramelised crust forms.
Meanwhile, mix 2 Tbsp of the oil with zest, juice and rosemary in a saucepan and set over fire or stove on a high heat. Boil briefly, then baste steak, cooking until medium. Set aside to rest.
Meanwhile, peel corn (reserve for tamales) and rub with remaining oil. Cook over fire or on a grill plate on medium heat for 10 minutes, until browned. Cool slightly, then cut kernels off corn.
Put butter, onion, garlic and celery salt in a saucepan over medium heat and cook for 4-5 minutes, until softened. Add corn, wine and cream. Simmer, then puree with a stick blender.
Mix walnuts, thyme and Greek seasoning. Carve steak and serve with creamed corn, walnut kibble and salad.