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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 h 15 minPara 2Nutri-Score D€€€
de @savourygirll11 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • tomahawk steak (coated generously in salt, rested in the fridge for 2.5 hours)Carne1 kg
  • salt (for coating the steak)Especias15 g
  • potatoes (washed, cut into wedges)Frutas y verduras600 g
  • garlic (cloves, crushed)Frutas y verduras4 piezas
  • rosemary (sprigs)Frutas y verduras3 piezas
  • butter (melted, for basting)Lácteos80 g
  • olive oil (for the potatoes)Despensa20 ml

por ración

Nutrición

1468kcal

Carbohidratos
53 g
Proteínas
118 g
Grasas
88 g
Adaptar utensilios

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Utensilios

  • Horno
  • Parrilla
  • Sartén
  • Termómetro de cocina
  • Bandeja de horno
  • Pinzas de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Prepare the potatoes

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

  4. Make the garlic rosemary butter

    • Melt the butter with the crushed garlic and rosemary sprigs.
    • Keep warm for basting the steak.
    Paso 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.
    Paso 5

  6. Rest and slice

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