Tomahawk Steak with Hasselback Potatoes & Mediterranean Butter
A show-stopping barbecue feast featuring a perfectly grilled tomahawk steak with crispy Hasselback potatoes, finished with aromatic Mediterranean herb butter.
Equipment
Ingredients
Steak
tomahawk ribeye steak (raw)
1 piece
salt
2 teaspoon
black pepper
1 teaspoon
garlic (minced)
4 clove
paprika
1 teaspoon
Hasselback Potatoes
large russet potatoes (raw)
4 piece
olive oil
3 tablespoon
salt
1 teaspoon
black pepper
0.5 teaspoon
Mediterranean Butter
unsalted butter (softened)
100 gram
garlic (minced)
3 clove
lemon zest
1 piece
fresh herbs (rosemary, thyme, oregano) (chopped)
2 tablespoon
salt
0.5 teaspoon
Instructions
Prepare Hasselback Potatoes
Wash potatoes and make thin parallel cuts across each potato without cutting all the way through.
Season the Potatoes
Brush potatoes with olive oil, season with salt and pepper, ensuring oil gets between the slices.
Roast Hasselback Potatoes
Roast potatoes at 200°C for 45-60 minutes until crispy on the outside and tender inside.
Make Mediterranean Butter
Mix softened butter with minced garlic, lemon zest, chopped herbs and salt until well combined.
Season the Tomahawk Steak
Pat steak dry and season generously with salt, pepper, minced garlic and paprika on all sides.
Cook Steak Indirect
Cook steak over indirect heat on the grill until internal temperature reaches 46°C.
Sear the Steak
Move steak over direct high heat and sear until internal temperature reaches 52-53°C for medium-rare.
Rest the Steak
Remove steak from grill and let rest for 10-15 minutes before slicing.
Slice and Serve
Slice the rested steak against the grain, serve with crispy Hasselback potatoes and a generous drizzle of Mediterranean butter.
Original recipe
Storage
Store steak and potatoes separately. Reheat potatoes in oven for best crispiness. Mediterranean butter can be refrigerated for up to 1 week.
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