Tomahawk

Tools n’ Stuff:

• Large cast iron skillet/heavy-bottomed pan
• Knife
• Cutting board
• Food processor/blender
• Tongs
• Over mitts

 

Ingredients:

• 30-40oz tomahawk steak/ bone-in ribeye
• 10 garlic cloves
• 12 sprigs rosemary (leaves only, set stems aside)
• 1 cup olive oil
• 3 tbsp butter
• 1 1/2 tbsp red wine vinegar
• Salt 
• Pepper

 

1. In food processor, blitz garlic, olive oil and rosemary
2. Cover tomahawk in 1/2 the marinade, place in ziplock and refrigerate for minimum 3 hours, or overnight.
3. Add red wine vinegar, salt and pepper to remaining marinade, blitz again and reserve. This will be your “Rosemary Chimichurri” to serve cooked steak with.
4. Remove tomahawk from fridge 1/3 hour before cooking – let it come to room temp.
5. Set oven to 350
6. Wipe all of the marinade off the tomahawk. Pat dry with paper towels.
7. In large cast iron skillet – heat up butter and rosemary stems. 
8. Liberally season steak with salt and pepper all over.
9. On high heat – sear all sides of steak. 1 min each side. 
10. Lower heat to medium – cook both large sides of steak. 5 mins 1st side. 3 mins 2nd side.
11. Wrap “bone handle” of tomahawk in foil.
12. Leave in skillet same side down as you just cooked, and place in over for 10 mins.
13. Remove and let rest for 15 mins
14. Carve and serve with “Rosemary Chimichurri”