Bob le Chef’s Tomahawk steak and its Christmas butter
Bob le Chef’s Tomahawk steak and its Christmas butter

Preparation time 20 minutes

Total time: 55 minutes

Ingredients

  1. 1 tomahawk steak (about 1.5 kg)
  2. 10 ml 2 tsp. salt
  3. 45 ml 3 tbsp. vegetable oil
  4. 250 ml 1 cup butter, room temperature
  5. 1 garlic clove, minced
  6. 15 ml 1 tbsp. grey shallots, minced
  7. 15 ml 1 tbsp. Dijon mustard
  8. 15 ml 1 tbsp. chopped parsley
  9. 15 ml 1 tbsp. chopped rosemary
  10. 5 ml 1 tsp. crushed red pepper flakes

Directions

Steak preparation

  1. Heat the oil in a heavy cast-iron skillet over high heat. When it begins to smoke, sear both sides of the steak.
  2. Transfer the steak to a baking sheet and cook at 425°F for exactly 20 minutes.
  3. Take out of the oven, cover with aluminum foil and let sit for 15 minutes.
  4. Slice and serve.

Butter preparation

  1. In a bowl (or food processor), cream the butter, garlic, shallot, mustard, parsley, rosemary and pepper flakes together.
  2. Place the butter on a sheet of parchment paper and roll out into a cylinder, about 2 cm in diameter.
  3. Refrigerate at least 2 hours.
  4. When it’s time to serve, slice the butter about 0.5 cm thick and put directly onto the steak, letting it melt slowly.

Chef’s secret

If you don’t have a heavy skillet, place the meat on a baking sheet and cook at 500°F for 10 minutes. Next, leave the steak in the oven, lowering the temperature to 425°F, and cook 15 minutes more.

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