Intro
A juicy Tomahawk steak basted with butter, garlic, chili and fresh rosemary, served with crispy homemade fries and two simple fresh salads. A restaurant-style steak dinner you can make at home.
Ingredients
For the Tomahawk steak
- 1 large Tomahawk steak
- Salt, to taste
- Black pepper, to taste
- 2–3 tbsp butter
- 3–4 garlic cloves
- 1 fresh chili pepper
- 2–3 sprigs fresh rosemary
For the homemade fries
- 4–5 large potatoes
- Oil for frying
- Salt, to taste
For the mixed bean salad
- 7 oz (200 g) green beans
- 7 oz (200 g) yellow wax beans
- Salt, to taste
For the creamy fresh salad
- Lettuce
- 2 tomatoes
- 1 red bell pepper
- ½ white onion
- 4–5 tbsp Greek yogurt
- Salt and black pepper, to taste
Instructions
1. Prepare the fries
Peel the fresh potatoes and cut them by hand into thick fries. Rinse and dry them thoroughly before frying.
2. Cook the beans
Cook the green beans and yellow wax beans in salted water until tender but still slightly crisp. Drain and mix together.
3. Make the fresh salad
Chop the lettuce, tomatoes, red bell pepper and white onion. Add Greek yogurt, season with salt and black pepper and mix until everything is lightly coated.
4. Cook the Tomahawk steak
Season the steak generously with salt and black pepper. Sear it in a very hot pan until a deep brown crust develops.
5. Butter-baste the steak
Add butter, garlic cloves, fresh chili and rosemary to the pan. As the butter melts and foams, continuously spoon it over the steak to infuse it with flavor.
6. Rest the steak
Remove the Tomahawk from the pan and let it rest for about 8–10 minutes before slicing.
7. Fry the potatoes
Fry the hand-cut potatoes until deeply golden and crispy. Drain and season with salt while still hot.
8. Serve
Slice the Tomahawk and serve with the homemade fries, mixed green and yellow beans, and creamy fresh salad.
Steak Temperature Guide
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (66–68°C)
K.O. Sizzle Forge Tip
For an extra flavorful Tomahawk, keep spooning the hot garlic, chili and rosemary butter over the steak during the final minutes of cooking. Letting the steak rest before slicing keeps all those juices inside.
