Tomahawk Ribeye Steak & Duck Fat Roasted Potatoes

Beef

Easy Level:

Cook Time:

Servings:

3 - 4 pax

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

 

Brought to you by: https://www.trueaussiebeefandlamb.sg/

Video produced by: https://www.foodnews.com.sg/

 

Ingredients

Adjust Servings
US / Metric
1.2 kg Tomahawk Ribeye (Size, as long as it can fit in a 28 inch pan) (at least 2 inches thick)
1.2 kg Tomahawk Ribeye (Size, as long as it can fit in a 28 inch pan) (at least 2 inches thick)
Olive oil
Olive oil
Butter
Butter
Thyme
Thyme
Salt and Pepper
Salt and Pepper

Asian Chimichurri:

Garlic
Garlic
0.00
inch
inch
Knob Ginger (sliced)
0.00
inch
inch
Knob Ginger (sliced)
0.00
Shallots
Shallots
(chopped)
0.00
Shallots
Shallots
(chopped)
0.00
Thai
Thai
Green Chillies (chopped)
0.00
Thai
Thai
Green Chillies (chopped)
0.00
Chilli
Chilli
Padi (chopped)
0.00
Chilli
Chilli
Padi (chopped)
Pinch of Salt and Sugar to taste
0.00
Pinch of Salt and Sugar to taste
1
1
Fish Sauce
1
1
Fish Sauce
0.00
tbsp
tbsp
Rice Wine Vinegar
0.00
tbsp
tbsp
Rice Wine Vinegar
0.00
Lime
Lime
Zest and juice
0.00
Lime
Lime
Zest and juice
Coriander
Coriander
Basil
Basil
Mint
Mint
0.00
tbsp
tbsp
Olive oil
0.00
tbsp
tbsp
Olive oil
Duck Fat Potatoes
Duck Fat Potatoes
0.00
kg
kg
Potatoes
0.00
kg
kg
Potatoes
0.00
g
g
Duck Fat
0.00
g
g
Duck Fat
Salt and Pepper
Salt and Pepper
0.00
tbsp
tbsp
Salt
0.00
tbsp
tbsp
Salt
0.00
sprigs
sprigs
Thyme
0.00
sprigs
sprigs
Thyme
0.00
cloves
cloves
Garlic (smashed)
0.00
cloves
cloves
Garlic (smashed)

Steps

1

Chimichurri: In a Pastel and mortar, add in garlic, ginger, shallots, thai chillies, salt and sugar. Pound ingredients until you get a nice paste. Coarsely chop up herbs and add into the mortar together with lime zest and lime juice. Lightly pound ingredients to incorporate and extract flavours. Once done, add fish sauce, rice wine vinegar and olive oil. Mix well and taste.
Chimichurri: In a Pastel and mortar, add in garlic, ginger, shallots, thai chillies, salt and sugar. Pound ingredients until you get a nice paste. Coarsely chop up herbs and add into the mortar together with lime zest and lime juice. Lightly pound ingredients to incorporate and extract flavours. Once done, add fish sauce, rice wine vinegar and olive oil. Mix well and taste.
Mark as completed

2

Duck Fat potatoes: Wash and peel potatoes, cut them into eights. In a pot of boiling water, add salt and baking soda. Add in potatoes and boil for about 15 minutes, until a knife can run through it smoothly.
Duck Fat potatoes: Wash and peel potatoes, cut them into eights. In a pot of boiling water, add salt and baking soda. Add in potatoes and boil for about 15 minutes, until a knife can run through it smoothly.
Mark as completed

3

Strain potatoes and leave them to rest until the moisture has evaporated.
Strain potatoes and leave them to rest until the moisture has evaporated.
Mark as completed

4

In a saucepan heat up duck fat for a few minutes. Add potatoes, smashed garlic, duck fat, salt and pepper, into a mixing bowl and toss evenly and vigorously. Lay on a flat baking tray with baking sheets. Lay sprigs of thyme around potatoes.
In a saucepan heat up duck fat for a few minutes. Add potatoes, smashed garlic, duck fat, salt and pepper, into a mixing bowl and toss evenly and vigorously. Lay on a flat baking tray with baking sheets. Lay sprigs of thyme around potatoes.
Mark as completed

5

Roast in a 200°C oven for about 45 minutes until potatoes are nice and browned. Serve with fresh thyme sprinkled on top.
Roast in a 200°C oven for about 45 minutes until potatoes are nice and browned. Serve with fresh thyme sprinkled on top.
Mark as completed

6

Tomahawk steak: Remove steak from fridge at least 45 minutes before cooking. Drizzle steak with olive oil, season with salt and pepper and rub evenly on both sides.
Tomahawk steak: Remove steak from fridge at least 45 minutes before cooking. Drizzle steak with olive oil, season with salt and pepper and rub evenly on both sides.
Mark as completed

7

Place steak in a 100°C oven for about an hour.
Place steak in a 100°C oven for about an hour.
Mark as completed

8

Remove steak from the oven and in a hot cast iron pan add olive oil. Cook steak for about 2 minutes on each side until you get a nice crust. At the last minute lower heat and add in smashed garlic, thyme and butter. Baste until butter over steak continuously.
Remove steak from the oven and in a hot cast iron pan add olive oil. Cook steak for about 2 minutes on each side until you get a nice crust. At the last minute lower heat and add in smashed garlic, thyme and butter. Baste until butter over steak continuously.
Mark as completed

9

Remove steak from pan, cover with foil and rest for at least 10 minutes. Slice steak and serve with chimichurri sauce and duck fat potatoes.
Remove steak from pan, cover with foil and rest for at least 10 minutes. Slice steak and serve with chimichurri sauce and duck fat potatoes.
Mark as completed

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