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Reverse seared Tomahawk Steak w/ Garlic Mashed Potatoes

Difficuly: Easy
Print Recipe
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

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 

Method
 

  1. Start off by preheating your smoker to 250 degrees.
  2. Season up the tomahawk steak with your favorite steak seasoning. I went with Kansas City steak co steak seasoning.
  3. 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.
  4. While the steak if smoking, peel the potatoes and cut them into 1/4 inch pieces.
  5. 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.
  6. 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.
  7. 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. 

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