How to make Tomahawk Steak

wagyu tomahawk steak

💰Cheaper: ribeye steak

Ribeye is more affordable while still offering rich flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a budget-friendly alternative.

Gather the basting kit including 3 tablespoons of unsalted butter and 4 cloves of garlic.

Smash the garlic cloves while still in their husk using a flat knife.

Trim the bruised outer layer of the endive and slice it in half lengthwise.

Prepare the radicchio by cutting it in half, removing the core, and dicing it into small pieces.

Peel the persimmon and slice it into small planks, then into batons and dice.

Prepare the vinaigrette with extra virgin olive oil, juice from half a lemon, and Balinese truffle salt, mixing without emulsifying.

Prepare the figs by cutting off the stems and slicing them in half.

Caramelize the figs by either using a blowtorch or placing them in a pan with sugar until bubbly and caramelized.

Make a blue cheese sauce by heating heavy cream in a pot and whisking in blue cheese until melted.

Season the tomahawk steak with Balinese truffle salt on both sides after it has been tempered to room temperature and dried with paper towels.

Heat canola oil in a sauté pan on high heat until smoking.

Sear the steak for 30 seconds on each side, flipping to build a crust, and sear the fat cap until crispy.

Once seared, lower the heat and add the basting kit ingredients (butter, garlic, thyme, rosemary) to the pan, tilting to baste the steak for 30 seconds to 1 minute.

Prepare the salad by tossing the radicchio and persimmon with the vinaigrette, and drizzle some over the endive spears.

Rest the steak for at least half the time it was cooked before slicing.

Carve the steak around the bone and slice it from one side to the other for serving.

Plate the steak beautifully on a platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens