32oz Prime Cut Tomahawk Ribeye (for 2) Recipe
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 Ribeye
Take the 32oz Tomahawk Ribeye out of the refrigerator and let it sit at room temperature for at least 30 minutes before cooking.
- 2
Season the Ribeye
Rub the ribeye with olive oil, then season generously with salt and black pepper. Scatter the fresh rosemary and minced garlic cloves over the steak.
- 3
Sensation Salad
- 4
Prepare the Salad Ingredients
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 5
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 6
Toss the Salad
Drizzle the dressing over the salad and toss to combine. Top with crumbled feta cheese before serving.
Whipped Potatoes
- 7
Cook the Potatoes
Peel and chop the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.
- 8
Whip the Potatoes
In a large bowl, mash the potatoes with a potato masher. Add butter, heavy cream, salt, and black pepper. Whip until smooth and creamy.
Dessert
- 9
Serve the Dessert
Place a slice of chocolate cake on a plate and top it with a scoop of vanilla ice cream. Enjoy!
