Sundaland Recipes

Prepare to experience a culinary adventure like no other with the Savory Gulai Tomahawk Steak! This incredible dish is a celebration of Indonesian culture and cuisine, blending the bold and exotic flavors of Gulai Poured with the succulent and impressive Tomahawk Steak.

Tomahawk Steak Poured with Thick Gulai

The Gulai Poured sauce is a true masterpiece of Indonesian gastronomy, bursting with the aromatic and flavorful spices that make Indonesian cuisine so beloved around the world. With its rich and complex flavor profile, the Gulai Poured sauce is the perfect accompaniment to the juicy and buttery Tomahawk Steak, elevating its already-impressive flavor to new heights of deliciousness.

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By Sundaland Recipes Team
Author: Fanny Sansiro

Prep Time: Circa 15 Minutes
Cook Time: Circa 01 Hour
Suitable: Halal
Rating: 5 Category: Meal
Origin: Western ft. Indonesian
Serving: 1 Plate
Tags: Beef, Aromatic, Strong

Nutrition facts: 240 calories, 9 grams fat

The Tomahawk Steak itself is a true work of art, with its long and distinctive bone creating a visually striking and unforgettable appearance. But it's the tender and buttery meat that truly steals the show, with each bite bursting with flavor and succulence that's sure to leave you craving more. 

Ingredients:

• For the Gulai seasoning:
• 2 tablespoons of coriander seeds
• 1 tablespoon of cumin seeds
• 1 tablespoon of fennel seeds
• 1 tablespoon of turmeric powder
• 1 teaspoon of black peppercorns
• 5 cloves
• 5 cardamom pods
• 2 cinnamon sticks
• 2 bay leaves
• 1 tablespoon of salt
• For the Tomahawk Steak:
• 1 Tomahawk Steak (approximately 1.5 to 2.5 pounds or 680 to 1134 grams)
• 2 cups of coconut milk
• 2 cloves of garlic, minced
• 1 tablespoon of tamarind paste
• 1 tablespoon of brown sugar
• 1 shallot, diced
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat your grill to high heat.
2. To make the Gulai Poured seasoning, toast the coriander, cumin, and fennel seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes.
3. Remove the spices from the skillet and let them cool. Once cooled, grind the toasted spices in a spice grinder or mortar and pestle until finely ground.
4. In a bowl, mix together the ground spices, turmeric powder, black peppercorns, cloves, cardamom pods, cinnamon sticks, bay leaves, and salt until well combined.
5. Season the Tomahawk Steak generously with salt and pepper on both sides.
6. Drizzle some olive oil on the steak and grill for 4-5 minutes on each side, or until the internal temperature reaches your desired level of doneness.
7. While the steak is cooking, prepare the Gulai Poured sauce. In a pan over medium heat, sauté the garlic and shallot until fragrant and soft.
8. Add the 2 tablespoons of Gulai Poured seasoning, tamarind paste, and brown sugar to the pan, stirring until well combined.
9. Pour in the coconut milk and bring the mixture to a simmer, stirring occasionally.
10. Cook the sauce until it has thickened slightly, then remove from heat.
11. Once the steak is cooked to your liking, remove it from the grill and let it rest for a few minutes.
12. Pour the Gulai Poured sauce over the steak and serve immediately.