Tomahawk-Steak

How To Cook The Perfect Tomahawk Steak

 

Tomahawk-Steak

How To Cook The Perfect Tomahawk Steak

Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef.
This Tomahawk has all these attributes in addition to being the most rich and tender cut. the ultimate ribeye eating experience.
Not every day you get to eat like The Flintstones. In the past, the long bone was used as a handle. This is where the name came from - Tomahawk. This Tomahawk Steak, also called Long Bone Cowboy Steak - is well marbled for the perfect taste.
Prep Time 25 mins
Cook Time 45 mins
Rest Time 15 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 32, 38 or 48 oz Reserve Tomahawk Steak 
  • 2 T course ground kosher salt
  • 2 T ground coffee
  • 1 tsp celery salt
  • 1/2 tsp garlic salt
  • 1/2 tsp paprika
  • 1/2 tsp onion salt
  • 1 lb Gold Potatoes
  • 1 lb Sweet Potatoes
  • 2 tbsp butter (plus more for greasing)
  • 1 pc onion
  • 1 pc garlic cloves
  • 1 tbsp flour
  • 1/2 cup white wine (sauvignon blanc or Pinot gris)
  • 2 cups heavy cream
  • 2 cups whole milk
  • 6-8 thyme stems with leaves
  • 1 pinch of nutmeg
  • 1 lb gruyere
  • salt to taste
  • black pepper to taste
  • 1/4 cup Chive (chopped)

Instructions
 

  • Heat up an iron skillet and cook on your choice of heat (we used an induction burner here)
  • Apply the dry rub to the Tomahawk & place the meat on the skillet when the meat has reached ROOM TEMPERATURE
  • Cook the meat according to the "cooking and serving recommendations chart" to your level of preferred doneness
  • Transfer meat to cutting board to "rest" for 10 min
  • While meat rests, compile the compound butter
  • Spread compound butter on top of the Tomahawk and serve!
  • In a sauté’ pan “sweat” 1oz. each finely minced shallot and garlic, in ½ oz unsalted butter.
  • Mix this into 8oz.softened UNSALTED butter

Notes

Tomahawk Recipe By Chef Harold Laman