Reverse Seared Tomahawk Steak w/ Garlic Mashed Potatoes
I got 2 amazingly tender and flavorful tomahawk steaks from Kansas City steak company. I paired them with garlic mashed potatoes, there is no better combo in my book, then steak and potatoes.
Reverse seared Tomahawk Steak w/ Garlic Mashed Potatoes
Difficuly: Easy
Ingredients
- 1 34oz tomahawk steak
Garlic Mashed Potatoes
- 1 big russet potato
- 3 roasted garlic cloves
- 2 tbsp butter
- ¼ cup milk
- Salt and pepper to taste
Basting Butter
- ½ stick of melted butter
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Start off by preheating your smoker to 250 degrees.
- Season up the tomahawk steak with your favorite steak seasoning. I went with Kansas City steak co steak seasoning.
- Once seasoned, place on grill and and let the tomahawk get a good smoke flavor. You want. to pull it off at your preferred donees. I like mine medium rare, so I let it go until 115 internal temperature before pulling it off.
- While the steak if smoking, peel the potatoes and cut them into 1/4 inch pieces.
- Boil the potatoes until soft and drain the water. Then, add milk, butter, and roasted garlic. Combine until smooth and season with salt and pepper. Also, garnish with chives.
- The tomahawk should be ready for the sear! Sear it for 90 seconds per side and once you flip it, baste it with the herb butter.
- When you’re resting the tomahawk, baste it with more herb butter. Let it rest for 10 minutes. Then, slice it and serve along the garlic mashed potatoes.
Notes
I recommend a meat thermometer to get the best possible out come. For the basting butter, you wanna melt the butter and add the dried ingredients along with the roasted garlic.
Products I Used In This Recipe!
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
