Skip to content
Menu
Reverse-Seared Tomahawk Steak with Garlic Rosemary Butter and Potatoes
Main

Reverse-Seared Tomahawk Steak with Garlic Rosemary Butter and Potatoes

1 h 15 minServes 2Nutri-Score D€€€
from @savourygirll11 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • tomahawk steak (coated generously in salt, rested in the fridge for 2.5 hours)Meat1 kg
  • salt (for coating the steak)Spices15 g
  • potatoes (washed, cut into wedges)Produce600 g
  • garlic (cloves, crushed)Produce4 pieces
  • rosemary (sprigs)Produce3 pieces
  • butter (melted, for basting)Dairy80 g
  • olive oil (for the potatoes)Pantry20 ml

per serving

Nutrition

1,468kcal

Carbs
53 g
Proteins
118 g
Fat
88 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Grill
  • Frying pan
  • Kitchen thermometer
  • Baking tray
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Prepare the potatoes

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

  4. Make the garlic rosemary butter

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

  6. Rest and slice

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