Beef Tomahawk Steak with Baked Potatoes
Ingredients
- 1 beef tomahawk steak
- Salt and pepper (to taste)
- Thyme (to taste)
- Butter (as needed)
- Potatoes (2/3 lbs)
- Extra virgin olive oil (approx. 6 tbsps)
- Rosemary (to taste)
- Garlic (1 clove)
- Parsley (half a bunch)
- Ice cubes (5)
Procedure
- For the Tomahawk:
- Season the tomahawk steak with salt and pepper.
- Pan-sear it for 10 minutes per side.
- Add thyme and butter, then bake in an oven at 265°F (130°C) for 20 minutes.
- Set aside.
- For the Potatoes:
- Roughly chop the potatoes and boil them until cooked.
- Season with 2 tablespoons of olive oil, rosemary, and minced garlic.
- Place in the oven to broil for 15 minutes.
- Add parsley oil and continue to broil until they become crispy.
- For the Parsley Oil:
- Blend parsley, 50 ml of EVOO (about 3 tablespoons + 1 teaspoon), salt, pepper, one clove of garlic, and ice cubes to make a pesto.
- Dress the meat with this pesto before serving.
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