Tomahawk For Two Recipe
32 oz prime whipped potatoes, crispy brussels sprouts
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Ingredients
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Tomahawk Steak
Whipped Potatoes
Crispy Brussels Sprouts
Method
Prepare the Tomahawk Steak
- 1
Season the Steak
Generously season the tomahawk steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.
- 2
Sear the Steak
Heat olive oil in a large skillet over high heat. Add the garlic cloves and fresh rosemary to the pan. When the oil is hot, add the steak and sear for about 4-5 minutes on each side until a nice crust forms.
- 3
Finish Cooking
Transfer the steak to a preheated oven at 375°F (190°C) and roast for an additional 20-30 minutes, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy.
- 4
Rest the Steak
Remove the steak from the oven and let it rest for 10-15 minutes before slicing.
Prepare the Whipped Potatoes
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Prepare the Crispy Brussels Sprouts
- 7
Trim and Halve the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half.
- 8
Roast the Brussels Sprouts
Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven at 425°F (220°C) for 20-25 minutes, or until crispy and golden brown. Drizzle with balsamic vinegar before serving.