You guys I have been eyeing the tomahawk steaks since I started following Chef Capon a few years ago and they were all over his delicious-looking feed. When we found one on sale at Stew Leonard’s earlier this week, I knew we were in for a treat!! The one we found was 47 oz, and as big as my head. It was enormous and I couldn’t wait to demolish it!
The only question was what to pair it with. Somehow the inspiration came to us: Mashed Potatoes. Brown Butter. Crispy Smashed Garlic. Yup- I know. As soon as we said it, I wondered why more of our recipes don’t include this amazing combo.
The steak was juicy, and amazing, and super fun to fire up on the grill. The potatoes were one of those experiences where you close your eyes and moan as you’re eating. (Of if you’re like me you also hum a happy tune as you chew, because nothing beats a great mouthful of food).
I couldn’t wait to share these recipes with you, and hope you love them both as much as we did!! They definitely perked up a cooler summer week!
Tomahawk Steak Recipe:
*Let steak sit out for at least 1 hour.
*Grind 3-4 tbsp of seasoning (We used this gorgeous blend of grill seasoning that we received in our Nonna Box a few months ago as a birthday gift. It was a mix of rosemary, garlic, sea salt, and various peppercorns). Without an actual blend, I would be sure to use sea salt, pepper and any herbs that strike your fancy. We used a mortar and pestle to grind the herbs for the steak.
*Pack the herbs onto the steak to make a nice firm crust.
*Grill on high for 5 min on each side (or to your liking, and depending on size. Ours was 47 oz. and we prefer medium rare). We love using a great pair of fire-resistant gloves to grill with.
*Let rest for at least 8 minutes before slicing.
Brown Butter Garlic Mashed Potato Recipe:
3 lb mashed potatoes
1 1/2 sticks butter
6 cloves garlic- smashed
water for boiling
1/2-3/4 c milk
salt + pepper to taste
*Peel and chop potatoes (I strongly prefer unpeeled, but of course do whatever you prefer!)
*Bring pot of salted water to boiling and cook potatoes until soft (about 15-20 minutes)
*Brown 1 1/2 sticks of butter in saute pan that also includes the smashed garlic (Browning butter takes a few minutes. Once the butter melts and starts to bubble, stir the garlic and butter around and let cook for another 2-3 minutes until it starts to brown. Stir again and cook for another minute and then remove from heat).
*Remove and reserve crispy smashed garlic.
*(Optional) Strain butter with cheese cloth or fine sieve and throw away (or save for later use) the browned milk fat. (I say this is optional, because your potatoes might look prettier without them, but I personally like the flavor of browned milk fat!).
*Strain potatoes and stir in browned butter, smashed garlic and start with 1/2 cups of milk. You can add more milk in order to get texture of potatoes that you prefer.
This combo was a winner you guys. I plan on eating a bowl of leftover mashed potatoes again tonight for dinner. By themselves. Because they are that good. Leave me a comment if you try either recipe. I’d love to hear how they came out!