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Reverse-Seared Tomahawk Steak with Garlic Rosemary Butter and Potatoes
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Reverse-Seared Tomahawk Steak with Garlic Rosemary Butter and Potatoes

1 Std. 15 Min.Für 2Nutri-Score D€€€
von @savourygirll11 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • tomahawk steak (coated generously in salt, rested in the fridge for 2.5 hours)Fleisch1 kg
  • salt (for coating the steak)Gewürze15 g
  • potatoes (washed, cut into wedges)Obst & Gemüse600 g
  • garlic (cloves, crushed)Obst & Gemüse4 Stücke
  • rosemary (sprigs)Obst & Gemüse3 Stücke
  • butter (melted, for basting)Milchprodukte80 g
  • olive oil (for the potatoes)Vorräte20 ml

pro Portion

Nährwerte

1.468kcal

Kohlenhydrate
53 g
Eiweiß
118 g
Fett
88 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Grill
  • Bratpfanne
  • Küchenthermometer
  • Backblech
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Salt and rest the steak

    • Coat the tomahawk steak generously with salt on all sides.
    • Leave it uncovered in the fridge for about two and a half hours.
    Schritt 1

  2. Bake low and slow

    • Preheat the oven to 110 °C.
    • Place the steak on a tray and bake until the internal temperature reaches 46 °C.
    Schritt 2

  3. Prepare the potatoes

    • Meanwhile, toss the potatoes with olive oil and salt.
    • Roast them in the oven until golden and tender.
    Schritt 3

  4. Make the garlic rosemary butter

    • Melt the butter with the crushed garlic and rosemary sprigs.
    • Keep warm for basting the steak.
    Schritt 4

  5. Sear on the grill

    • Heat the grill until very hot.
    • Sear the steak on both sides, basting with the garlic rosemary butter, until deeply browned.
    Schritt 5

  6. Rest and slice

    • Let the steak rest for eight minutes.
    • Slice against the grain and serve with the potatoes.
    Schritt 6
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