Tomahawk Steak with Pan Seared Asparagus and Cashews

Tomahawk Steak with Pan Seared Asparagus and Cashews

Mel Gibson’s tomahawk in The Patriot has nothing on this Tomahawk Steak with Pan Seared Asapargus and Cashews. Your guests will be pounding their silverware on the table like wild indians chanting for more steak. Take your tomahawk game to the next level and give this one a shot next cook.

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Tomahawk Steak with Pan Seared Asparagus and Cashews

Recipe by BacusBBQ
Servings

4

servings
Prep time

2

hours 
Cooking time

3

hours 
Calories

kcal

A large tomahawk steak reversed seared over high heat, nestled on a bed of pan seared asparagus mixed with parmesan / cashews, and smothered with a spicy mint compound butter.

Ingredients

  • 1 32 oz 1 tomahawk steak

  • 1 bundle 1 asparagus

  • 5 tbsp 5 olive oil

  • 2 tbsp 2 steak rub of choice

  • 2 tbsp 2 all purpose seasoning of choice

  • 1 cup 1 cashews chopped

  • 1 cup 1 fresh parmesan shredded

  • Spicy Mint Compound Butter
  • 1 stick 1 butter (8 tbsp)

  • 1 tbsp 1 red pepper flakes

  • 1 tsp 1 salt

  • 1 tsp 1 cracked black pepper

  • 1 tbsp 1 honey

  • 2 tbsp 2 mint finely chopped

Directions

  • Several hours before you beginning cooking, take the stick of butter out of the refrigerator and let sit at room temperature. After at least a few hours have passed, mix all of the compound butter ingredients. Wrap in saran wrap and mold to form a stick of butter. Then, set in refrigerator to harden up.
  • Rub 2 tbsp olive oil all over the steak and season all sides with the steak rub. Heat your grill to 250 degrees F indirect. Place the steak on the grill and cook until an internal temperature reaches 110 degrees F.
  • While the steak is cooking, trim the ends off of the asparagus, and discard the ends. Add 2 tbsp olive oil and all purposes seasoning to the asparagus and mix thoroughly, ensuring to coat all sides. Set aside.
  • Once the steak reaches 110 degrees F, remove from the grill, and set aside. Heat your grill to around 425 degrees F, add a cast iron pan, and 1 tbsp olive oil. Once hot, add the asparagus and saute for 4 minutes. Flip the asparagus over, add the cashews, and continue to cook for another 4 minutes. Flip over the asparagus one more time, add the parmesan, and cook for 1 more minute. Remove from the grill and set aside.
  • Turn up your grill to high heat (roughly 550-600 degrees F). Set the steak on the grill and cook for roughly 1 minute per side. Then, sear the sides for roughly 15-30 seconds. Once the internal temperature has reached 130 degrees F, remove from the grill, set on the pan of asparagus, and let rest for 5-10 minutes.
  • While the steak rests, place 2 tbsp of the compound butter on top, and melt with a butane torch. Be sure to not hold the flame in one spot for too long as to not burn the butter. After the steak has rested for 5-10 minutes, remove from the pan, transfer to a cutting board, and slice up. Then add the sliced up steak back to the pan, pour any remaining steak juices over top, and dig in.


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