32oz Prime Cut Tomahawk Ribeye Recipe
(for 2) Includes two sensation salads, whipped potatoes, and desert
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Ingredients
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Main Dish
Sensation Salad
Whipped Potatoes
Dessert
Method
Main Dish
- 1
Prepare the Steak
Remove the Tomahawk Ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes.
- 2
Season the Steak
Rub the steaks with olive oil, followed by a generous sprinkle of salt and black pepper on both sides.
- 3
- 4
Add Garlic and Rosemary
In the last few minutes of cooking, add the garlic cloves and rosemary sprigs to the skillet or grill. Baste the steaks with the infused oil.
- 5
Rest the Steak
Remove the steaks from heat and let them rest for 10 minutes before slicing.
Sensation Salad
- 6
Prepare the Vegetables
Wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
- 7
Assemble the Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 9
Dress the Salad
Pour the dressing over the salad and toss gently to combine.
Whipped Potatoes
- 10
Boil the Potatoes
Peel and chop the russet potatoes into equal-sized chunks. Boil in salted water until tender, about 15-20 minutes.
- 11
Drain and Mash
Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and black pepper.
- 12
Whip the Potatoes
Use a potato masher or a hand mixer to whip the potatoes until creamy and smooth.
Dessert
- 13
Prepare the Mousse
Divide the chocolate mousse into serving cups.
- 14
Add Toppings
Top each mousse with a dollop of whipped cream and sprinkle with chocolate shavings.
