Large Sharing Steaks: A Guide to Cooking Perfectly

When it comes to impressing at the table, large sharing steaks are a showstopper. These hefty cuts, typically weighing over 900g (32oz), are ideal for special occasions and gatherings. Whether it’s a thick-cut rump, prime rib, wing rib, porterhouse or a classic T-bone, cooking a large steak to perfection requires a bit of planning and technique.

INGREDIENTS

Large sharing steak (rump, prime rib, wing rib, tomahawk, porterhouse or T-bone), 900g or more
Sea salt flakes
Freshly ground black pepper
Olive oil or butter
Fresh herbs (thyme, rosemary, or both)
Garlic cloves, smashed
A knob of butter for basting

METHOD

Preparing the Steak
Remove your steak from the fridge 45 minutes before cooking. Pat it dry and season generously with salt and pepper on all sides. Drizzle lightly with olive oil.
Preheat Your Pan or BBQ
For a large steak like a tomahawk, you’ll want a large cast iron pan or a BBQ. Heat it until it’s very hot – near smoking. If you’re using a BBQ, aim for a two-zone setup (one side for direct heat, the other for indirect).
Searing the Steak
Sear the steak for 4-5 minutes on each side, getting a nice, even crust. With a bone-in cut, sear the edges and the thick bone side as well. You want the steak to be well-browned before finishing in the oven or moving to indirect heat on the BBQ.
Basting with Herbs and Butter
After the sear, reduce the heat and add a few smashed garlic cloves and fresh herbs to the pan, along with a knob of butter. Spoon the butter over the steak to infuse it with herby richness. If using a BBQ, you can place the butter and herbs directly on the steak as it finishes cooking over indirect heat.
Finishing in the Oven or BBQ
For such large cuts, it’s best to finish cooking in a 200°C (180°C fan) oven, or continue grilling over indirect heat. Cook to your preferred internal temperature:
- Rare: 52°C (125°F)
- Medium Rare: 57°C (135°F)
- Medium: 63°C (145°F)
Use a meat thermometer to check the internal temperature, especially with thick cuts like a tomahawk or prime rib. It usually takes 10-15 minutes in the oven, depending on thickness.
Resting the Steak
Resting is crucial for these massive cuts. Remove the steak from the heat and cover loosely with foil for 10-15 minutes to let the juices redistribute.
Carving and Serving
For bone-in cuts like the tomahawk, T-bone, or porterhouse, first remove the steak from the bone. Slice against the grain for the most tender results. The bone can be served alongside for a dramatic presentation, especially with a tomahawk.

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The Cuts:

Thick Cut Rump – Known for its firm texture and deep flavour, rump steaks come from the hindquarters and are often a bit leaner but packed with beefy taste.
Prime Rib – Marbled with fat and cut from the rib section, this steak is tender and juicy. Often cooked with the bone for even more flavour.
Wing Rib – A rib steak with part of the sirloin attached, offering a tender and juicy bite, this cut is richly marbled for added flavour.
Porterhouse – A large cut that includes both the tender fillet and flavoursome sirloin, separated by a T-shaped bone.
T-Bone – Similar to a porterhouse but with a smaller fillet section. It gives you two different textures in one steak.
Tomahawk Steak – Essentially a bone-in ribeye with the rib bone left long, resembling a tomahawk axe. With its impressive size (often over 1kg), this cut is a visual feast as well as a flavourful one. The bone helps retain moisture and adds richness to the meat.

Sides and Pairings:

Herbs & Aromatics

Herbs and aromatics can elevate the flavour of the meat without overpowering it.

Thyme – A classic herb for steaks, thyme's earthy, slightly minty flavour complements the beef’s richness.
Rosemary – Its piney, resinous notes pair perfectly with grilled or roasted steaks, especially large cuts like tomahawk and porterhouse.
Garlic – Garlic's robust and slightly sweet flavour brings out the savoury depth of the steak. Use it in marinades, or crush it into butter for basting.
Shallots – Sweeter and milder than onions, shallots caramelise well and add a subtle richness to sauces served with steak.
Sage – Pungent and slightly peppery, sage works particularly well with fattier cuts like prime rib.
Black Pepper – Coarsely cracked black pepper is a must for seasoning large steaks, providing a peppery bite that enhances the steak's natural flavours.

Butters & Oils

Adding richness and depth through butter or oils can elevate the steak-eating experience.

Brown Butter – Butter that’s been gently browned adds a nutty, deep flavour to steak when drizzled over just before serving.
Garlic and Herb Butter – A compound butter made with garlic, thyme, or rosemary enhances the steak’s flavour and adds a luxurious finish.
Truffle Butter – Rich and aromatic, truffle butter is an indulgent addition, perfect for something special like a porterhouse or tomahawk.
Olive Oil – A good-quality extra virgin olive oil brings out the flavour of the meat and helps to create a perfect sear when brushed on before grilling.

Vegetables & Sides

Sides that provide contrasting textures or complement the steak’s richness make an excellent pairing.

Grilled Asparagus – The smoky, slightly bitter taste of charred asparagus is a perfect contrast to the richness of a fatty steak.
Mushrooms – Earthy mushrooms, especially varieties like porcini, shiitake, or portobello, pair wonderfully with steak. Sautéed with garlic and butter, they bring a rich, umami flavour that complements beef.
Roasted Root Vegetables – Caramelised root veg like carrots, parsnips, or sweet potatoes add a natural sweetness that balances the savoury flavours of the steak.
Onions – Caramelised onions or crispy onion rings bring a sweet, rich flavour and crunchy texture to steak, especially when paired with a tomahawk or porterhouse.
Spinach – Creamed spinach or sautéed spinach with garlic adds a creamy, slightly bitter contrast that works well with rich cuts like prime rib.

Potatoes & Grains

Steak pairs particularly well with buttery, creamy or crispy potato dishes and hearty grains.

Mashed Potatoes – Classic creamy mashed potatoes are a great match for any steak, with truffle or garlic mashed potatoes adding an extra layer of indulgence.
Roasted Potatoes – Crisp, golden roasted potatoes with rosemary and garlic offer a satisfying crunch that complements the juicy tenderness of a large steak.
Potato Gratin – Layers of thinly sliced potatoes baked with cream and cheese add a luxurious touch, perfect for a porterhouse or tomahawk.
Polenta – Creamy polenta with Parmesan is a deliciously comforting side that pairs well with the robust flavours of a rump or wing rib steak.

Sauces & Condiments

A well-chosen sauce or condiment can enhance the steak without masking its natural flavour.

Chimichurri – A fresh, tangy chimichurri made with parsley, garlic, olive oil, and vinegar adds a zesty contrast to rich steaks.
Béarnaise – A buttery, herby Béarnaise sauce with tarragon and vinegar is a luxurious choice, especially with tender cuts like porterhouse or T-bone.
Peppercorn Sauce – Creamy and peppery, this sauce brings spice and richness to complement the steak’s robust flavour.
Horseradish Cream – The sharp heat of horseradish pairs beautifully with a rich, fatty cut like prime rib, cutting through the richness and enhancing the flavour.
Red Wine Jus – A rich, reduced sauce made from red wine, beef stock, and aromatics pairs excellently with grilled or roasted steak.

Cheeses

Cheese can be a fantastic accompaniment to steak, especially when paired in a side dish or melted on top.

Blue Cheese – The sharp, creamy flavour of blue cheese contrasts beautifully with the richness of the steak. Try adding blue cheese to a salad or melting it over the steak.
Parmesan – Shaved Parmesan adds a salty, nutty flavour to salads or grilled vegetables served alongside the steak.
Gruyère – Melted Gruyère in potato gratin or as part of a sauce adds a creamy, nutty richness that works well with beef.

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Grid Iron Gourmet

Preparation Time: 10-15 minutes

Cooking Time: 25-40 minutes, depending on the thickness and preferred doneness, including resting time.

Hot Tips

Two-Zone BBQ Cooking – For bone-in steaks like the tomahawk, a two-zone BBQ allows for a perfect sear over direct heat before moving to the cooler side to finish cooking gently.
Temperature Control – With larger steaks, using a meat thermometer is essential to avoid overcooking.
Don’t Forget the Fat Cap – On cuts like tomahawk and prime rib, render the fat cap by searing it directly on the heat for a crispy, golden finish.
Rest Long Enough – These cuts need longer resting times because of their size. The internal juices need time to settle.

Pairings

Large sharing steaks, with their rich, hearty flavours, pair wonderfully with bold and complex drinks. Whether you prefer wine, beer, or something more adventurous like whisky, here’s a guide to complement your steak feast.

Red Wine

The natural fat and charred exterior of steaks pair beautifully with red wines that have structure and tannins. The tannins in red wine help cut through the richness of the meat, while the wine's complexity enhances the flavours of the steak.

Cabernet Sauvignon – A classic choice for steaks, especially robust cuts like tomahawk or porterhouse. Its full body, tannins, and dark fruit notes enhance the beefy flavours.
Malbec – With its juicy, ripe fruit and soft tannins, Malbec pairs well with a slightly fattier steak like prime rib or wing rib.
Syrah/Shiraz – Known for its peppery, smoky notes, Syrah (called Shiraz in Australia) complements the charred crust of grilled steaks, especially T-bones and tomahawks.
Zinfandel – A fruit-forward wine with a bit of spice, Zinfandel’s boldness can stand up to rich steaks like prime rib or thick-cut rump.
Bordeaux Blends – A blend of Cabernet Sauvignon, Merlot, and other varieties, Bordeaux wines have balanced tannins and acidity that work well with all large steaks, especially porterhouse and wing rib.

Beer

Beer can be an excellent pairing for steaks, offering a range of flavours from hops, malts, and yeasts that enhance the meaty richness.

IPA (India Pale Ale) – The hop-forward bitterness of an IPA balances out the richness of a steak, especially a tomahawk or T-bone, by cutting through the fat and complementing the char.
Stout or Porter – These dark, malty beers pair well with the robust flavours of large cuts like prime rib and wing rib. The roasted malt adds a smoky note that mirrors the charred exterior of the steak.
Amber Ale – With its caramel and malt sweetness, an amber ale works well with a rump or porterhouse steak, bringing out the meat’s natural flavours.
Belgian Dubbel – Known for its rich, malty, and slightly fruity profile, a Belgian Dubbel pairs well with the intense flavours of a tomahawk or porterhouse steak.

Whisky

For a more sophisticated pairing, whisky offers deep, smoky, and spicy notes that complement the char and richness of a well-cooked steak.

Single Malt Scotch – A smoky, peaty whisky like a single malt from Islay pairs beautifully with the charred crust of a tomahawk or wing rib steak.
Bourbon – The caramel and vanilla notes of bourbon work well with a fatty prime rib or porterhouse, complementing the steak’s rich flavours.
Rye Whisky – Known for its spiciness, rye whiskey has enough bite to stand up to the bold flavours of large sharing steaks, especially grilled cuts like rump and T-bone.

Cocktails

If you’re looking for a cocktail pairing, opt for strong, spirit-forward drinks that can hold their own against the intensity of the steak.

Old Fashioned – A classic bourbon-based cocktail with a hint of sweetness, the Old Fashioned pairs well with steaks, adding a subtle depth of flavour.
Manhattan – Made with rye whiskey and sweet vermouth, a Manhattan brings a balance of spice and sweetness that complements a charred steak like a tomahawk or prime rib.

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