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

Reverse-Seared Tomahawk Steak with Garlic Rosemary Butter and Potatoes

1 u 15 minVoor 2Nutri-Score D€€€
van @savourygirll11 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • tomahawk steak (coated generously in salt, rested in the fridge for 2.5 hours)Vlees1 kg
  • salt (for coating the steak)Kruiden en specerijen15 g
  • potatoes (washed, cut into wedges)Groente en fruit600 g
  • garlic (cloves, crushed)Groente en fruit4 stukken
  • rosemary (sprigs)Groente en fruit3 stukken
  • butter (melted, for basting)Zuivel80 g
  • olive oil (for the potatoes)Voorraadkast20 ml

per portie

Voedingswaarden

1.468kcal

Koolhydraten
53 g
Eiwitten
118 g
Vetten
88 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Grill
  • Koekenpan
  • Keukenthermometer
  • Bakplaat
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Prepare the potatoes

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

  4. Make the garlic rosemary butter

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

  6. Rest and slice

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