Are you ready for what might become your favorite meal of all time? In this blog post, I am going to show you how to make the best tomahawk steak you’ve ever tasted. I kept the ingredients simple yet the way this steak is prepared and the side dishes included is out-of-this-world delicious. Let’s stop the chatting and get to the good stuff of creating this one-of-a-kind tomahawk steak.
Before we start, I wanted to clarify what a tomahawk steak was in case you were wondering.
What is a Tomahawk Steak?
“The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. … It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.”
Ok, let’s get to the details of making this incredible steak dinner.
Snake River American Wagyu Tomahawk 🥩 Oh my goodness where do I even begin? I’d have to imagine your mouth is watering right about now! I am so excited to be partnering with Snake River Farms to feature some of their incredible American Wagyu Beef. We had our first Tomahawk steak while traveling abroad in New Zealand & I knew right away I wanted to give it a try in my own kitchen & Traeger.
How to cook a Tomahawk Steak
I seasoned the room temperature steak with sea salt and black pepper. Seared the Tomahawk on high heat for 2-3 minutes on each side.
My Traeger was ready to go at 375 and had truffle fingerling potatoes already cooking away & added in the Tomahawk steak. With this being 3.5 lbs I cooked it for 12 minutes on each side with a meat thermometer reading the temp at all times.
I was shooting for medium-rare so I removed the steak at 130 and allowed it to rest for 10-15 minutes.
Sliced it up and served it with the truffle fingerling potatoes, homemade chimichurri sauce & a nice fall salad with arugula, apples, roasted pecans & pomegranate seeds.
Mmmmm it was such a good dinner. I’m pretty sure we will have steak leftovers for the rest of the weekend. I love working with local companies and jumped at the opportunity to work with Snake River.
About Snake River Farms
A couple of things that stood out to me about the farm.
.
– Born and raised in the U.S.
– A broad offering of butcher-style cuts
– Served in Michelin star restaurants across the country and internationally
– 100% Natural Grass-fed, grain-finished using custom-made feed rations
– Slow fed for optimal health and marbling
– Exceeds specifications for USDA Prime grade
– No growth promotants or added hormones
– Perfect blend of the famous Wagyu buttery marbling and robust beefy flavor.
.
.
I love having the opportunity to not only support a local farm but also have the same quality meat in my home as fine-dining restaurants. Makes it such an incredible dining experience.
Sides to serve with the Tomahawk Steak
I decided to make a chimichurri sauce to pair with the steak along with truffle fingerling potatoes, caramelized onions, and a simple fall salad. It was honestly an epic combo that came together in every bite. I wanted to give you the details of the sides so that you too could make this whole meal at your home. Enjoy!
Chimichurri Recipe
- 1 1/2 cups packed fresh parsley*
- 1/2 cup packed fresh cilantro
- 1/4 cup fresh oregano or 1 tsp dried
- 1/4 small red onion or one small shallot
- 3 garlic cloves
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1/2 tsp salt, then more to taste
- 1/4 tsp red pepper flakes
- 3/4 cup extra virgin olive oil
- If using a food processor no need to pre-chop herbs and you’ll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.
- Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced.
Truffle Fingerling Potatoes
- 1 package fingerling potatoes (about 2 lbs)
- 1 container truffle powder from Trader Joe’s
- Sea Salt ( I love maldon brand)
- Avocado Oil
Start by washing the fingerling potatoes and then slicing them in half and placing them in a bowl. Drizzle avocado over the potatoes and then toss. Shake the truffle powder all over the potatoes until evenly coated. Give a good sprinkle of sea salt and then spread evenly on a roasting pan. I wanted to smoke mine so I preheated my Traeger to 375 and placed the tray of potatoes in. I let them cook in the Traeger for about an hour or until fork tender with a crispy exterior.
Caramelized Onions
- Onions
- Butter
This is so easy to make! Just use a good pan, add the butter, slice the onions into thin rings, and add to the melted butter. Keep the heat on low and allow the butter and onions to saute until golden brown. That’s it! Level up any dish with caramelized onions, you can’t go wrong.
Simple Fall Salad
- Lettuce
- Apples
- Pecans
- Pomegranates
- White Balsamic & Extra Virgin Olive Oil
- Black Pepper and Sea Salt
This is a staple salad in our house, with simple ingredients that come together so beautifully. Chop the greens and add to a bowl, slice and dice the apples and add to the bowl. I loved to toast my nuts because it just brings out their flavors that much more. Turn the oven on broil and add pecans to a pan and allow them to broil until aromatic and slightly brown. De-seed the pomegranates and add pecans and pomegranates to the bowl. Give a couple of cracks of black pepper and sea salt and toss. Drizzle with white balsamic and extra virgin olive oil and toss again.
How to make the BEST** Tomahawk Steak
Ingredients
Tomahawk Steak
- 1 Tomahawk Steak Snake River Farms
- Drizzle Avocado Oil
- Cracked Black Pepper
- Sea Salt love Maldon flaked sea salt
Chimichurri Recipe
- 1 1/2 cups packed fresh Parsley
- 1/2 cup packed fresh Cilantro
- 1/4 cup Fresh Oregano
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 3/4 cup Extra Virgin Olive Oil
- 1/4 small Red onion sub shallot
- 3 cloves Garlic
- 3 Tbsp Red Wine Vinegar
- 2 Tbsp Fresh Lemon juice
Truffle Fingerling Potatoes
- 1 pkg Fingerling Potatoes about 2 lbs
- 1 container Truffle Powder I like Trader Joe's
- Sea Salt
- Avocado Oil
Caramelized Onions
- Onions sliced thinly
- Butter
Simple Fall Salad
- 1 head Lettuce
- 1-2 Apples
- 1-2 cups Pecans
- 1 Pomegranate
- White Balsamic
- Extra Virgin Olive Oil
- Cracked Black Pepper
- Sea Salt
Instructions
Tomahawk Steak Instructions
- I seasoned the room temperature steak with sea salt and black pepper. Seared the Tomahawk on high heat for 2-3 minutes on each side.My Traeger was ready to go at 375 and had truffle fingerling potatoes already cooking away & added in the Tomahawk steak. With this being 3.5 lbs I cooked it for 12 minutes on each side with a meat thermometer reading the temp at all times. I was shooting for medium-rare so I removed the steak at 130 and allowed it to rest for 10-15 minutes.
Chimichurri Recipe
- If using a food processor no need to pre-chop herbs and you'll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice, and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced. Add in parsley, cilantro, oregano, and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced.
Truffle Fingerling Potatoes
- Start by washing the fingerling potatoes and then slicing them in half and placing them in a bowl. Drizzle avocado over the potatoes and then toss. Shake the truffle powder all over the potatoes until evenly coated. Give a good sprinkle of sea salt and then spread evenly on a roasting pan. I wanted to smoke mine so I preheated my Traeger to 375 and placed the tray of potatoes in. I let them cook in the Traeger for about an hour or until fork tender with a crispy exterior.
Caramelized Onions
- This is so easy to make! Just use a good pan, add the butter, slice the onions into thin rings, and add to the melted butter. Keep the heat on low and allow the butter and onions to saute until golden brown. That's it! Level up any dish with caramelized onions, you can't go wrong.
Simple Fall Salad
- This is a staple salad in our house, with simple ingredients that come together so beautifully. Chop the greens and add to a bowl, slice and dice the apples and add to the bowl. I loved to toast my nuts because it just brings out their flavors that much more. Turn the oven on broil and add pecans to a pan and allow them to broil until aromatic and slightly brown. De-seed the pomegranates and add pecans and pomegranates to the bowl. Give a couple of cracks of black pepper and sea salt and toss. Drizzle with white balsamic and extra virgin olive oil and toss again.
Wait! There is more, take a peek below!
Shop This Post :
