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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 15Pour 2Nutri-Score D€€€
par @savourygirll11 imports0 fois cuisinée
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Ingrédients

2 personnes
  • tomahawk steak (coated generously in salt, rested in the fridge for 2.5 hours)Viandes1 kg
  • salt (for coating the steak)Épices15 g
  • potatoes (washed, cut into wedges)Fruits et légumes600 g
  • garlic (cloves, crushed)Fruits et légumes4 morceaux
  • rosemary (sprigs)Fruits et légumes3 morceaux
  • butter (melted, for basting)Produits laitiers80 g
  • olive oil (for the potatoes)Épicerie20 ml

par portion

Nutrition

1 468kcal

Glucides
53 g
Protéines
118 g
Lipides
88 g
Adapter les ustensiles

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Ustensiles

  • Four
  • Gril
  • Poêle
  • Thermomètre de cuisine
  • Plaque de cuisson
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Prepare the potatoes

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

  4. Make the garlic rosemary butter

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

  6. Rest and slice

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