Tomahawk Steak with a Tarragon Salsa Verde.

Tomahawk Steak with a Tarragon Salsa Verde.

Tomahawk Steak

 

Firstly, this tomahawk steak is without doubt, extravagant.  This cut of beef has recently arrived in the UK, and they are £25 each. I’ve seen them in the US for a while. It is simply a bone-in rib of beef. It weighs in at around 40oz or well over 1kg. Like any expensive, well cared for ingredient, simplicity is best. Follow my guidelines below and you won’t go too far wrong. Whether this is cooked up for a romantic meal or sharer when you have friends over. Everyone will be impressed.

As only my wife and I were going to be eating this, I didn’t go all out on accompaniments. I wanted something fresh that would balance the rich heavy meat. A salsa verde was born, but as it is usually served along side fish and pasta I needed to give it a boost. My inspiration came from the classic Bearnaise Sauce which traditionally goes with steak, hence a load of tarragon was thrown into the mix to give the sauce some aniseedy punch. [purerecipe]

Ingredients

  • 1, 1kg+ Tomahawk Chop
  • Tarragon Salsa Verde

  • 1 Tbsp Capers
  • 1 Tbsp Gherkins
  • 2 Fillets Anchovy
  • 1 Large bunch Flat Leaf Parsley
  • 30g, leaves only Tarragon
  • 30g Basil
  • 2 Cloves Garlic
  • 3 Tbsps Red Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 5-6 Tbsps. Extra Virgin Olive Oil

Directions

  1. For the salsa verde, simply place everything into a food processor and pulse until combined but kept chunky. Season with salt and pepper. This can be done ahead and keeps for at least a week.
  2. Heat the oven to 200°c/180°c Fan. Take the chop out of the fridge for at least half an hour. Season with table salt and ground pepper.
  3. Cook in a frying pan as hot as you can get it for 1 minute a side. Transfer the frying pan to the oven for 30minutes. Remove and cover with foil as it rests for 10-20mins. This will give medium/medium rare adjust by 5 minutes for medium well or rare.
Simple but delicious.

14 Comments

  1. You are absolutely right about keeping it simple and allowing this very grand piece of meat speak on its own! I have seen these too and I’m always amazed at how enormous it is! How would you serve this? Sliced on the table and each person takes what they want? It certainly isn’t a single serve, is it? I cannot imagine eating that much meat. Can you save the bone and make a stock from it? It does look very impressive, that’s for sure.

    • Dave Crichton

      I would just plonk it on the table, Eva. It will serve 4 as main, two good slices each. I’d then have a potato on the side and a celeriac(celery root?) braised side too.

  2. love the tarragon salsa verde – that is one awesome list of ingredients combined together!

  3. Sometimes the simplest things are the best! This looks really good, Dave. I quite like the salsa verde, lovely list of flavours.

  4. My neighbours bought two of these tomahawk steaks over the weekend and I was so envious. We had too much pig and didn’t need to cook the steaks. I would love a bite of this one!

  5. Now that is what I call a steak…I haven’t seen any at our markets. Love that you served it with a delicious sounding salsa. I don’t know why but you are not showing up in my reader any more. Sorry that I missed so many delicious looking meals.

    • Dave Crichton

      Hi Karen, pleased you haven’t missed this. I’m not technologically advanced enough understand why things don’t turn up when they used to! You could try just putting your email back into the subscribe box, or I can do it for you.

  6. I have to see this is the first time I’ve heard of that steak but I bet it’s so good with the tarragon salsa verde.

  7. Clearly what I meant to say was ‘say’ not ‘see’ in last comment!

    • Dave Crichton

      Hi Caroline, I think we all get used to our typos nowadays. You can purchase the steaks from M&S if you’re interested.

  8. I bet that steak just melts in your mouth. I so need to try your tarragon verde. This delicious sauce would make any steak taste like a million bucks.

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