Jul 14 2026
Restaurants›JOEY Yorkdale›Tomahawk Steak Recipe

Tomahawk Steak Recipe

Inspired by JOEY Yorkdale
Time1h 30m
Serves4

35 day dry-aged ribeye, our famous fully loaded crispy mashed potatoes, seasonal vegetables – serves 2-4 (pre-order in advance, limited daily)

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Ingredients

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Steak

Crispy Mashed Potatoes

Seasonal Vegetables

Method

Preparing the Steak

  1. 1

    Season the Steak

    Generously season the tomahawk ribeye steak on both sides with kosher salt and freshly ground black pepper. Let it sit at room temperature for about 30-45 minutes before cooking.

  2. 2

    Preheat the Grill or Oven

    If grilling, preheat your grill to high heat. If using an oven, preheat it to 450°F (230°C).

  3. 3

    Sear the Steak

    Drizzle olive oil over the steak. Place the steak on the grill or in a hot cast-iron skillet for about 4-5 minutes per side to get a good sear.

  4. 4

    Finish Cooking

    Transfer the steak (if using a skillet) to the oven or continue grilling until the internal temperature reaches your desired doneness (about 125°F for medium-rare).

  5. 5

    Rest the Steak

    Remove the steak from heat and let it rest for at least 10-15 minutes before slicing.

Making Crispy Mashed Potatoes

  1. 6

    Boil Potatoes

    Peel and cut russet potatoes into quarters. Place them in a pot of salted water, bring to a boil, and cook until fork-tender (about 15-20 minutes).

  2. 7

    Mash Potatoes

    Drain the potatoes and return them to the pot. Add unsalted butter, heavy cream, garlic powder, salt, and pepper. Mash until smooth and creamy.

  3. 8

    Crisp the Potatoes

    Spread the mashed potatoes on a baking sheet and sprinkle with parmesan cheese. Bake in the preheated oven at 450°F (230°C) for about 20 minutes, or until the top is golden and crispy.

Cooking the Vegetables

  1. 9

    Prepare Vegetables

    Wash and trim the asparagus, and peel the carrots. Cut the carrots into sticks.

  2. 10

    Sauté the Vegetables

    In a pan, heat olive oil over medium heat. Add the asparagus and carrots, and sauté for about 5-7 minutes or until tender. Season with salt and pepper to taste.

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