Tomahawk Tuesday Recipe

Bring to room temperature

Remove the 40 oz tomahawk steak from the refrigerator 1 hour before cooking and keep it loosely covered. Pat the steak dry with paper towels.

Season

Generously season both sides and the exposed bone with 2 tablespoons kosher salt, 2 tablespoons coarsely ground black pepper and 1 teaspoon garlic powder. Press seasoning into the meat so it adheres.

Preheat grill and oven

Preheat a gas or charcoal grill for two-zone cooking: one very hot side (direct heat ~500°F/260°C) and one cooler side for indirect finishing. Also preheat oven to 350°F (175°C) if using oven finish, or have a heatproof pan ready for the grill.

Sear the steak

Brush the steak lightly with neutral oil. Place steak over direct high heat and sear for 2.5–3 minutes per side to develop a deep brown crust; also sear the edges (especially the fat cap) for 1–2 minutes, using tongs to rotate. Work quickly to avoid overcooking the interior.

Finish to temperature

Move the steak to the cooler side of the grill (indirect heat) or transfer to a roasting pan and place in the preheated oven. Insert an instant-read thermometer into the thickest part of the meat. Cook until internal temperature reaches 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium — this typically takes 20–30 minutes depending on thickness. Check after 15 minutes and then every 5–7 minutes.

Baste with herb butter

While finishing, in a small pan melt 4 tablespoons unsalted butter with 2 rosemary sprigs, 2 thyme sprigs and 4 crushed garlic cloves until fragrant. Spoon the melted herb butter over the steak every 3–5 minutes during the last 10 minutes of cooking to infuse flavor.

Rest and carve

Remove the tomahawk from heat when target temperature is reached, tent loosely with foil and rest 15–20 minutes. Resting lets juices redistribute and carryover cooking will raise temp a few degrees. To serve, transfer to a cutting board, slice meat off the bone or slice across the grain into 1/2-inch thick slices.

Toss 6 cups torn romaine with 3 tablespoons Caesar dressing until lightly coated. Add 1 cup croutons and 1 tablespoon freshly grated Parmesan; toss gently. Adjust seasoning with a squeeze of lemon if desired and serve immediately on chilled plates.

In a large bowl combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 1/4 cup crumbled goat cheese. Drizzle 3 tablespoons balsamic vinaigrette and toss gently to coat. Plate and serve immediately.

Place 2 lb peeled and chunked russet potatoes in a pot and cover with cold water. Add 1/2 teaspoon salt to the water, bring to a boil, and simmer 15–20 minutes until potatoes are fork-tender. Drain thoroughly.

Return potatoes to the hot pot over low heat for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer. Warm 1/2 cup whole milk with 2 tablespoons butter and 1 teaspoon minced garlic until butter melts. Stir warm milk mixture into potatoes until smooth. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until serving.

Toss 1 lb trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place asparagus on the hottest part of the grill perpendicular to grates or on a grill pan.

Grill over medium-high heat 4–6 minutes, turning once, until bright green with light char and tender-crisp. Squeeze 1/2 lemon over the asparagus before serving.

Preheat oven to 425°F (220°C). Butter two 6–8 oz ramekins and dust lightly with cocoa or flour; tap out excess.

Melt 4 oz chopped semisweet chocolate and 4 tablespoons unsalted butter together in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring until smooth. Whisk in 1/4 cup granulated sugar, then add 2 large eggs and 1/4 teaspoon vanilla extract; whisk until glossy. Fold in 2 tablespoons all-purpose flour until just combined.

Divide batter between the prepared ramekins. Place ramekins on a baking sheet and bake 11–13 minutes until edges are set but centers are soft and slightly jiggly. Let stand 1 minute, then run a knife around edges and invert onto plates. Dust with 1 teaspoon powdered sugar and serve warm with 2 scoops vanilla ice cream if desired.