Jul 09 2026
Restaurants›Polo Lounge›Dry-aged Tomahawk For Two Recipe

Dry-aged Tomahawk For Two Recipe

Inspired by Polo Lounge
Time1h 30m
Serves2

Béarnaise, Peppercorn, Chimichurri

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Ingredients

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Tomahawk Steak (for two)

Béarnaise Sauce

Peppercorn Sauce

Chimichurri

Method

Tomahawk Steak (for two)

  1. 1

    Preparation

    Remove the dry-aged tomahawk steak from the fridge and let it come to room temperature for 30–45 minutes. Preheat the oven to 425°F (220°C).

  2. 2

    Season and heat skillet

    Pat the steak dry with paper towels. Generously season all over with kosher salt and freshly ground black pepper. Heat a heavy cast-iron skillet over high heat and add neutral oil until shimmering.

  3. 3

    Sear the steak

    Sear the steak in the hot skillet for 2–3 minutes per side, rotating 90 degrees between each side to build a cross-hatch crust. Use tongs to also sear the edges for 1–2 minutes.

  4. 4

    Baste and finish in oven

    Add butter and thyme to the pan. Tilt to pool the butter and baste the steak for 1–2 minutes. Transfer the skillet to the heated oven and roast until the internal temperature reaches about 125–130°F (52–54°C) for medium-rare, about 6–10 minutes depending on thickness.

  5. 5

    Rest and slice

    Remove from oven, transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice if desired, and serve with Béarnaise, Peppercorn, and Chimichurri.

Béarnaise Sauce

  1. 6

    Make reduction

    In a small saucepan, combine white wine vinegar, minced shallot, and a pinch of salt and pepper. Add a portion of the chopped tarragon and simmer until reduced to about 1–2 tablespoons. Strain and keep warm.

  2. 7

    Whisk yolks over bain-marie

    In a heatproof bowl set over barely simmering water, whisk the egg yolks with the warm reduction until the mixture lightens in color and slightly thickens.

  3. 8

    Emulsify butter

    Slowly drizzle in the melted clarified butter in a thin steady stream, whisking continuously to form a thick, creamy sauce. If it becomes too thick, whisk in a few drops of warm water.

  4. 9

    Finish and season

    Remove from heat, fold in remaining chopped tarragon. Season with salt and white pepper to taste. Keep the Béarnaise warm but not hot.

Peppercorn Sauce

  1. 10

    Prepare pan for deglazing

    Remove the steak from the skillet and pour off excess fat, leaving about 1–2 tablespoons in the pan. Return to medium heat.

  2. 11

    Sauté shallots and deglaze

    Add minced shallots and sauté 1–2 minutes. If using cognac, carefully add it to deglaze the fond and ignite if desired to burn off the alcohol.

  3. 12

    Add peppercorns and stock

    Stir in crushed black peppercorns, then pour in beef stock. Bring to a simmer and reduce by half to concentrate flavors.

  4. 13

    Add cream and finish

    Stir in heavy cream and simmer until the sauce thickens to nappe. Whisk in butter if desired for gloss, and season with salt to taste.

Chimichurri

  1. 14

    Chop herbs and aromatics

    In a bowl, combine finely chopped flat-leaf parsley, oregano, and minced garlic with a pinch of salt.

  2. 15

    Add acid and oil

    Stir in red wine vinegar and extra-virgin olive oil until the mixture is well combined but not overly emulsified.

  3. 16

    Rest and adjust

    Let the chimichurri sit for 15–20 minutes to meld flavors. Taste and adjust salt or vinegar as needed.

  4. 17

    Serve

    Serve a spoonful of chimichurri alongside the steak or drizzle lightly over the meat as desired.

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