Recipe: Legend's Tomahawk
WHAT: The Tomahawk steak is a rib steak with the entire rib bone intact. While this long bone is trimmed of meat and fat, the steak itself has the largest amount of intramuscular fat, making it the most flavourful steak. The Tomahawk is cut based on the thickness of the bone, which is typically 5cm thick. One Tomahawk can easily feed two people. Accompany with rosemary roasted potatoes, carrot purée and a red grape sauce.
HOW TO COOK:
The best method for cooking a Tomahawk is to grill it on a barbecue, using an internal meat thermometer, until the optimum temperature for medium-rare is achieved (56C).Because of its size it needs to be properly rested after cooking, for at least 10 to 15 minutes, to allow the heat from the bone to redistribute throughout the meat, for a succulent, juicy steak. Another way is to oven roast it, because it can be awkward to fry as it is so large. If choosing to oven roast, sear the meat all over in a frying pan first, before transferring to a preheated 200C oven for 15 minutes.
750g Tomahawk steak, trimmed
1tbsp olive oil
A pinch of salt
Coarsely ground black pepper, to taste
FOR THE CARROT PURÉE
500g carrots chopped
Salt, to taste
½ tsp nutmeg powder
FOR THE ROSEMARY ROAST POTATOES
30ml olive oil
1 tbsp mince garlic
1 tsp fresh rosemary, chopped
750g Ratte or fingerling potatoes
1 tsp rock salt
1 tsp cracked black pepper
FOR THE SAUCE
30ml olive oil, for coating the pan
60g shallots, minced
120ml red vino or red grape juice
120ml beef stock
Salt, to taste
1 tbsp rosemary, chopped, optional
1 Begin by making the potatoes. Preheat the oven to 200C.
2 Wash and pat them dry before placing in a large bowl. If there are any large potatoes, cut them in half.
3 Add the olive oil, minced garlic, rosemary, salt and pepper. Toss the potatoes making sure they are evenly coated with the herbs and oil. Place them onto a baking sheet and bake in the oven for 30 to 35 minutes, gently moving them around on the pan halfway through cooking.
4 In the meantime, make your sauce. Add enough olive oil to coat a pan and set over a medium-high heat. Add the shallots and cook until translucent.
5 Add the red wine or grape juice and the stock. Reduce by half
6 Stir in the butter and chopped rosemary. Set aside.
7 Boil each of the vegetables (except the mushrooms) separately in pans of salted water until tender.
Drain each pan, then combine all the vegetables with the mushrooms and sauté in melted butter. Seasonwith salt and pepper and set aside to keep warm.
8 Next, make the carrot purée. Boil the carrots in a pan of salted water for 8 to 10 minutes, or until tender. Drain and mash with a fork.
9 In a clean saucepan, heat the butter and add the mashed carrots to the pan
10 Add the nutmeg and season, to taste, with salt and freshly ground black pepper. Set aside to keep warm.
11 Rub the steak in oil and season with salt and coarsely ground black pepper.
12 Preheat the grill and cook the steak for 10 to 15 minutes on each side for a well-done steak, or until cooked to your liking (as above). Leave aside to rest in a warm place.
13 Remove the potatoes from the oven. Garnish with more fresh rosemary and a drizzle of olive oil.
14 Arrange your plate and serve immediately, with a side of sauce.