Tomahawk Steak Recipe
*35 day dry-aged ribeye, our famous fully loaded crispy mashed potatoes, seasonal vegetables – serves 2-4 (limited daily)
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Ingredients
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Steak & Seasoning
Fully Loaded Crispy Mashed Potatoes
Seasonal Vegetables
Finishing & Serving
Method
Steak & Seasoning
Bring steak to temp
Remove the tomahawk from the refrigerator at least 1 hour (up to 2 hours) before cooking to come toward room temperature. Pat very dry with paper towels.
Sear and roast (reverse-sear method)
Preheat oven to 250°F (120°C). Place the seasoned steak on a wire rack set over a rimmed baking sheet and insert a probe thermometer to the thickest part of the meat (avoiding bone). Roast in the oven until internal temperature reaches 110°F (43°C) for medium-rare final temp (about 45–75 minutes depending on thickness). Meanwhile, heat a heavy skillet (cast-iron) over high heat until smoking hot and add the vegetable oil.
Final sear and baste
When roast reaches target, transfer steak to the hot skillet and sear 1–2 minutes per side until a deep brown crust forms, including the edges. Reduce heat to medium-low, add butter, smashed garlic and herb sprigs. Tilt the pan and continuously spoon (baste) the melted butter over the steak for 1–2 minutes to build flavor and crust. Use an instant-read thermometer to verify final internal temp: 125–128°F (52–53°C) for medium-rare. Remove steak to a cutting board and tent loosely with foil; rest 10–15 minutes (carryover will rise a few degrees).
Fully Loaded Crispy Mashed Potatoes
Boil potatoes
Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are easily pierced with a fork, about 15–20 minutes. Drain well in a colander and return to the hot pot for 1 minute to evaporate excess moisture.
Mash and enrich
Warm milk, heavy cream and 4 tbs butter in a small saucepan until butter melts. Mash potatoes using a ricer or potato masher until mostly smooth. Stir in cream cheese, warmed milk/cream mixture, salt and pepper until smooth and creamy. Fold in 3/4 cup shredded cheddar, half of the crumbled bacon and half of the sliced scallions.
Crisp the mash
Heat 2 tbs butter or oil in a large nonstick or cast-iron skillet over medium-high heat. Spoon scoops of mashed potato into the pan, pressing lightly to form 1/2–3/4 inch thick rounds or one large patty. Sprinkle top with panko (if using) and remaining cheddar. Fry until edges and undersides are deeply golden and crisp, about 3–5 minutes per side. Transfer to a warm plate and keep in a low oven (200°F/95°C) while remaining patties cook. Top with remaining bacon crumbles and scallions before serving.
Seasonal Vegetables
Roast or sauté
Option A - Roast: Spread vegetables on a rimmed baking sheet and roast in the preheated 400°F (200°C) oven for 8–12 minutes (depending on vegetable and thickness) until tender-crisp and lightly charred. Option B - Sauté: Heat a skillet over medium-high heat, add a drizzle of oil, and sauté vegetables in batches until tender-crisp and browned, about 6–8 minutes. Finish with lemon zest and a squeeze of lemon juice.
Finishing & Serving