Entree: United States – Tomahawk steak

Serving Size: 2

Ingredients

- 1 tomahawk steak, bone-in, approx. 40 oz (1.13 kg) total
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 garlic cloves, minced
- 1 tbsp (15 ml) chopped fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 lb (450 g) Yukon Gold potatoes, halved or cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) shiitake mushrooms, stems removed, sliced
- 1 tbsp (15 ml) unsalted butter (for mushrooms)
- 1 cup (150 g) garden peas (fresh or frozen)
- 1 tbsp (15 ml) lemon juice (optional, for peas)
- 1 tbsp (15 ml) chopped fresh parsley (for garnish)

Instructions

1. Bring the tomahawk steak to room temperature for 30–60 minutes; season both sides generously with salt and black pepper.
2. Preheat oven to 400°F (205°C). Toss Yukon Gold potatoes with 1 tbsp (15 ml) olive oil, 1 tsp (5 g) salt, and roast on a baking sheet for 25–30 minutes until tender and golden.
3. Heat a large cast-iron skillet or grill over high heat until very hot; add 1 tbsp (15 ml) olive oil and sear the tomahawk 3–4 minutes per side to develop a deep crust, then sear the exposed bone ends 1–2 minutes.
4. Transfer the steak to the oven (or move to a cooler part of the grill) and roast until internal temperature reaches 125°F–130°F (52°C–54°C) for medium-rare, about 10–20 minutes depending on thickness; remove and tent to rest.
5. While the steak rests, melt 3 tbsp (45 ml) butter in a skillet over medium heat; add minced garlic and thyme and cook 30–60 seconds until fragrant to make garlic-herb butter; keep warm.
6. In a separate skillet, melt 1 tbsp (15 ml) butter over medium-high heat; add shiitake slices, a pinch of salt, and sauté until browned, about 5–7 minutes.
7. Cook garden peas in a small pot of boiling salted water for 2–3 minutes (if frozen, follow package directions); drain and toss with 1 tbsp (15 ml) butter, lemon juice if using, and chopped parsley.
8. Slice the rested tomahawk against the grain into portions, spoon garlic-herb butter over the slices, and serve with roasted Yukon Gold potatoes, sautéed shiitake, and garden peas.