How To Cook The Perfect Tomahawk Steak
Tomahawk Recipe By Chef Harold Laman
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.
Dry Rub Ingredients:
Reserve Tomahawk Steak (32, 38 or 48oz your preference)
2T course ground kosher salt
2T ground coffee
1tsp. course ground black pepper
½ tsp. celery salt
½ tsp. garlic salt
1/2 tsp. paprika
½ tsp. onion salt
- Heat up an iron skillet and cook on your choice of heat (we used an induction burner here)
- Apply the dry rub to the Tomahawk & place the meat on the skillet when the meat has reached ROOM TEMPERATURE
- Cook the meat according to the "cooking and serving recommendations chart" to your level of preferred doneness
- Transfer meat to cutting board to "rest" for 10 min
- While meat rests, compile the compound butter
- Spread compound butter on top of the Tomahawk and serve!
Compound Butter Ingredients/Directions:
- in a sauté’ pan “sweat” 1oz. each finely minced shallot and garlic, in ½ oz unsalted butter.
- Let cool and add 1T kosher salt, 1tsp. ground black pepper, 1/2 oz lemon juice, ¼ tsp ground cayenne pepper.
- Mix this into 8oz.softened UNSALTED butter
Dauphinoise Potatoes Recipe by Grand Western contributing Chef Matthew Bailey
Serves 4-6 people
Prep Time: 25min
Cook Time: 45min
Rest Time: 15min
1 lb Gold Potatoes
1 lb Sweet Potatoes
2 tbsp butter (plus more for greasing)
1 onion (sweet, yellow, or white)
2 garlic cloves
1 tbsp flour
1/2 cup white wine (sauvignon blanc or Pinot gris)
2 cups heavy cream
2 cups whole milk
6 - 8 thyme stems with leaves
1 pinch of nutmeg
1 lb gruyere
Salt to taste
Black Pepper to taste
1/4 cup Chive (chopped)
- Heat oven to 375 degrees and grease an oval casserole dish with butter.
Put a pot on the stovetop and sauté onions with butter, salt, and pepper. Once translucent, add garlic and sauté for 1 - 2 min. Deglaze with white wine and reduce until the alcohol has evaporated. Bring burner to low and pour in cream, milk, 1/2 of the thyme sprigs, nutmeg, and the gruyere rind. Let simmer but do not let the mixture boil.
After 10-15 min, remove the thyme stems and gruyere rind.
- Meanwhile, using a mandolin, slice the gold potatoes and sweet potatoes at a 1/8” thickness. Place in ice water so the potatoes do not oxidize.
- Shred gruyere cheese.
- When ready to assemble your masterpiece, drain and dry the potatoes.
- To assemble, use a ladle and pour 1/4 cup of cream mixture to the bottom of the casserole. Then alternate between sweet potato and gold potato with the slices overlapping by a 1/4”. Pour cream mixture on top to lightly cover the potatoes. Sprinkle some gruyere cheese. Add your next layer of potatoes and repeat until 1/4” from the top of the casserole. For the top, pour a little cream mixture and sprinkle the remaining gruyere and cracked black pepper.
- Place casserole on a sheet pan and into the 375 degree oven on the middle rack for 45 min or bubbling on the sides. If the casserole is browning too fast, cover with aluminum foil but be sure to not let it touch the cheese (it will stick).
- Once done, take out of the oven and allow for the Dauphinoise to rest for 15 minutes so the potatoes can cool and absorb the cream. Top with chopped chives.
- Serve and enjoy - take your best instagram photo and tag @grandwesternsteaks for a feature!