This simple Tomahawk with tapenade paste is a winning formula for any dinner party! Savour the taste of the steak with the goodness of tomatoes and olives! Pair with roasted vegetables or the a warm salad and your guests will be coming back for more. Cooking instructions inspired by The Spruce Eats blog, here.
Ingredients
For the steak
- 1 Grass-Fed Tomahawk Steak
- 1 bulb of garlic
- 2 tablespoons olive oil
- 4 tablespoons butter (1/2 stick, unsalted)
- 4 large sprigs of fresh thyme
- Salt & Pepper
For the tapenade paste
- Jar of pitted olives
- Jar of sun-dried tomatoes
- 4 garlic cloves, peeled
Preparation
For the steak
- Dry the tomahawk steak with paper towels and season generously with salt and pepper. Let it sit and come to room temperature.
- For the garlic, chop off 1/4 of the top, drizzle with olive oil and roast in the oven for 30mins till soften.
- Wrap aluminum foil around the rib bone.
- In a cast iron skillet or oven-proof pan, on high heat, add olive oil and wait till it is smoking. Sear the tomahawk steak on, 1 min for one side, before lowering to medium-high heat and cook it for 5 mins. Flip it over and cook for another 3 mins.
- Transfer to a pre-heated oven of 180 degree C and roast for about 10 mins or until the internal temperature is about 52 degree C. Remove from oven.
- While the steak is in the oven, add butter, roasted garlic cloves and rosemary to a skillet. Transfer the steak to this skillet and baste for a few minutes.
- Let the steak rest for 10 minutes before carving and serving with tapenade paste (below) and desired sides.
For the tapenade paste
- Drain the olives and place in a blender
- Drain the sun-dried tomatoes but keep the olive oil, add to the blender
- Add the olives and start to process together, adding olive oil to the blender, to reach your desired consistency
