One of the easiest things to cook this festive season is a large steak – all you need is good quality beef. For The Ultimate Christmas Steak Dinner, Jon makes a Tomahawk Ribeye with Asian Chimichurri and Duck Fat Potatoes using Australian beef.
Pro-tip: Tomahawk steaks are naturally flavourful, all you need is simple seasonings like salt, pepper, olive oil and butter to enhance the flavour of the meat.
With such a big bone-in Tomahawk steak, we chose a reverse sear method that almost always guarantees a perfect medium-rare steak and a crisp crust. All you need a good beef, oven and cast iron pan. No grill needed. Just one of our favourite Christmas dinner ideas! #TasteofTradition
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