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]
- 1, 1kg+ Tomahawk Chop
- 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
Tarragon Salsa Verde
- 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.
- 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.
- 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.