It’s tomahawk time again, baby. This Tomahawk Steak Over Roasted Potatoes will end any winter blues you or your guests may be experiencing, guaranteed.
Tips / Suggestions
- When slow cooking the steak, try adding some wood chips or chunks to get a nice smokey flavor. If your grill doesn’t have a smoke box, just make your own. Soak wood chips for 30 minutes in water, add to a foil pan, wrap tightly with foil, and then poke a few holes on top. Set this pan directly on the flavor bars and you’ll be good to go.
- If you don’t have much time, microwave the butter in short clips to soften it up. It will melt very quick, so watch closely.
- I suggest searching online for how to tie butcher strings with slip knots. It has taken me awhile to get decent at it, but helps a lot without losing any tightness with the string.
Tomahawk Steak Over Roasted Potatoes
Servings
4
servingsPrep time
2
hoursCooking time
1
hour20
minutesCalorieskcal
One huge tomahawk steak reverse seared and nestled upon a bed of roasted potatoes with compound butter. A meal fit for royalty.
Ingredients
1 1 tomahawk steak (around 40 oz)
2 tbsp 2 steak seasoning of choice
2 lbs 2 potatoes of choice
beef tallow spray
2 tbsp 2 BBQ seasoning of choice
- Compound Butter
8 oz 8 stick of non-salted butter
1 tsp 1 cracked black pepper
1 tsp 1 salt
1 tsp 1 minced garlic
1 tbsp 1 dried or finely chopped parsley
Directions
- Let the butter come up to room temperature and then combine all of the ingredients. Mix thoroughly. Using saran wrap, form a stick of butter and place in the refrigerator for an hour or so to harden up.
- Cut up the potatoes into 1/2'' pieces and place in a cast iron pan. Spray the taters with the beef tallow, add the BBQ seasoning, and mix well.
- Using butcher string, tie up the tomahawk steak to help prevent it from separating. Spray with beef tallow and rub the steak seasoning all over.
- Heat your grill to 250 degrees F indirect. Place the potatoes on the bottom grates. Place the steak on a grate sitting above the potatoes. Cook until the internal temperature of the steak reaches 110 degrees F (flipping once halfway through).
- Remove the steak from the grill and turn up the temperature to 500 degrees F to roast the potatoes. While the potatoes continue to cook (roughly 15-20 minutes), turn on the sear station to finish the steak. If you don't have a sear station, place the potatoes in the oven and turn on your grill to high heat.
- Once the sear station is roaring hot (roughly 5 minutes), sear that steak until the internal temperature reaches 130 degrees F (or your desired doneness). It should take roughly 2-3 minutes to sear all sides.
- Remove the steak from the grill, set on the roasted potatoes, and top with several slices of the compound butter. After roughly 8-10 minutes, take the steak off the potatoes and place on a cutting board.
- Slice up the steak, place back on the pan of potatoes, pour any remaining juices from the cutting board on top of the steak / potatoes, serve up, and dig in.
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