TV Chef Yuda Bustara shows us his skills in Tatler’s Kitchen, skillfully manoeuvring around a gleaming Modena kitchen of to create a Tomahawk masterpiece. For those of you who don’t know, a tomahawk is a cut of beef rib-eye with a long bone that resembles a single-handed axe, which is why it’s called a tomahawk.

Intending to keep the purity of the meat’s taste, Chef Yuda decides to grill the meat with salt and pepper as seasonings. Pretty simple, huh? But wait until you taste the result! According to Chef Yuda, the best way to cook a tomahawk steak is to barbeque it, but he chose to grill it to give it that signature grill mark that is part of his meal presentation for our chef challenge.

Now comes the special part: the sauces. What makes his dish different is that he makes two kinds of sauces: chimichurri sauce and creamy black pepper sauce. Curious to see the result? Watch the video on our Indonesia Tatler YouTube channel now!


Chimichurri sauce

- Olive oil

- Salt

- Pepper

- Fresh mint, crushed roughly

- Parsley, crushed roughly

- 1 red chili, crushed roughly

- 2 cloves of garlic, crushed roughly

- 1/2 lemon, juiced and peeled

Directions for chimichurri sauce

Chop mint leaves, parsley, chili, garlic, and a bit of salt and pepper, than squeeze half the lemon and mix in 1 tbsp of olive oil

Creamy black pepper sauce

- 15g butter

- 15g shallots, chopped

- 1 tbsp cracked black pepper

- 50ml cognac/brandy

- 80ml beef stock/demi-glace

- 50ml cream or crème fraiche

- Salt and freshly ground black pepper

Directions for creamy black pepper sauce

1. Heat black pepper in a pan until fragrant

2. Add butter and sautée shallots until soft

3. Add cognac and cook until the flames die off

4. Stir in the beef stock and let it boil

5. Stir in the cream

6. Add 1 tbsp of unsalted butter to give shine and thickness

7. Season to taste


1. Roasted bone marrow

2. Roasted peppers

3. Grilled lemon

4. Cherry tomato salad

5. Rosemary sprigs

See Also: Lebaran Dessert Recipe: Verrine Keffir Lime Namelaka By Chef Dedy Sutan

Tags: chef challenge, yuda bustara, tatlers kitchen