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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 godz. 15 minPorcje: 2Nutri-Score D€€€
od @savourygirll11 importówugotowano 0 razy
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Składniki

2 osoby
  • tomahawk steak (coated generously in salt, rested in the fridge for 2.5 hours)Mięso1 kg
  • salt (for coating the steak)Przyprawy15 g
  • potatoes (washed, cut into wedges)Warzywa i owoce600 g
  • garlic (cloves, crushed)Warzywa i owoce4 kawałki
  • rosemary (sprigs)Warzywa i owoce3 kawałki
  • butter (melted, for basting)Nabiał80 g
  • olive oil (for the potatoes)Spiżarnia20 ml

na porcję

Wartości odżywcze

1468kcal

Węglowodany
53 g
Białko
118 g
Tłuszcz
88 g
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Przybory

  • Piekarnik
  • Grill
  • Patelnia
  • Termometr kuchenny
  • Blacha do pieczenia
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Prepare the potatoes

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

  4. Make the garlic rosemary butter

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

  6. Rest and slice

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