Grilled Steak Cooked Backwards

Aha! Got your attention, didn’t I? This is really cool and with the good weather around the corner, get the recipes lined up and be ready to go.

• 1/2 cup butter
• 2 garlic cloves, sliced
• Montreal Steak Seasoning
• 2 tbsp. Worcestershire sauce
• 1 Tomahawk steak (1 – 1.5 kg)
• coarse salt
• freshly cracked pepper
• 6-8 large white mushrooms, brushed clean, stem removed
• 2 tbsp. butter
• 2 tsp. teriyaki sauce

Melt the 2 tbsp. butter in a frying pan and add the sliced mushrooms. Cook until starting to brown and add the teriyaki sauce. Stir carefully to coat the mushrooms and set aside.

Preheat a slow cooker on low. Add the butter, garlic and Worcestershire sauce. Place the tomahawk steak over the butter and turn over to coat. Cook for 20 minutes. Turn off cooker and leave the steak inside.

If you have a barbecue, heat on high. Add the steak and cook for 3 minutes. Turn over and cook a further 3 minutes. Slice a small piece open to check for the doneness you prefer. If not done, continue cooking. Remove from the grill and turn it off. Let rest.

Pour the butter mixture in a small saucepan over a low heat. Add the mushrooms and heat for about 5-8 minutes, while the steak is resting. Add the juices from the steak and after thinly slicing the steak. drizzle the sauce over the meat and serve.

**Note: If you do not have a grill, simply preheat the oven to 200 degrees, and melt the butter in a baking dish. Continue as above.