Festive Feast Tomahawk Roast

Festive Feast Tomahawk Roast

Recipe By Chef Harold Laman

Grand Western Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef.

This Tomahawk has all these attributes in addition to being the most rich and tender cut. the ultimate ribeye eating experience.

Not every day you get to eat like The Flintstones. In the past, the long bone was used as a handle. This is where the name came from - Tomahawk. This Tomahawk Steak, also called Long Bone Cowboy Steak - is well marbled for the perfect taste. We take pride of everything that carries our private Grand Western Reserve label. If we put our name on the product, rest assure that it's top quality.

Ingredients:

Reserve 3 Bone Tomahawk Roast
Rubbed with Kosher salt, Ground black pepper, Granulated Garlic & Light coating of Worcestershire sauce.

You want to start at a high heat first, 450-475. Place the room-temp roast into the pre-heated oven for about 20-30 minutes. This sears the outside, and locks in the juices. Then reduce the oven temp to 325-350 and continue cooking until the internal temperature reaches around 120. The next step is very important. You must let the roast “Rest” for 15-20 minutes. The carry over cooking will bring the roast up to around 135, for a perfect MR-MEDIUM piece of beef. Be patient, don’t hurry this step. If you cut into the roast to soon it will bleed out and resemble med-medium well.

Directions:

1. Begin with igh heat first, 450-475 degrees
2. Place the room-temp roast into the pre-heated oven for about 20-30 minutes which will sear the outside, and locks in the juices.
3. Reduce the oven temp to 325-350 degrees and continue cooking until the internal temperature reaches around 120 degrees.
4. The next step is very important- you must let the roast “rest” for 15-20 minutes. The carry over cooking will bring the roast up to around 135 degrees, for a perfect Medium Rare-Medium piece of beef. Be patient, don’t hurry this step. If you cut into the roast to soon it will bleed out and resemble med-medium well.

Roasted Carrot Ingredients/Directions:

1 Bag Carrots

1/2 cup Sunflower oil

1 Tbsp Kosher Salt

2 Tbsp Honey

1/2 Tbsp Ground Pepper

1. Peel & clean carrots
2. in mixing bowl, blend together oil, salt, honey and ground peper
3. coat carrots will with the oil mixture and place on a baking dish on a sheet tray in a single layer
4. preheat oven to 375 degrees
5. cook until tender and roll the carrots occasionally to facilitate even cooking- process should be about 30min