Tomahawk Ribeye Steak & Duck Fat Roasted Potatoes
December 10, 2021
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
| 1.2 kg Tomahawk Ribeye (Size, as long as it can fit in a 28 inch pan) (at least 2 inches thick) | |
| Olive oil | |
| Butter | |
| Thyme | |
| Salt and Pepper |
Asian Chimichurri:
| 3cloves Garlic | |
| 1inch Knob Ginger (sliced) | |
| 2Shallots (chopped) | |
| 3Thai Green Chillies (chopped) | |
| 2Chilli Padi (chopped) | |
| Pinch of Salt and Sugar to taste | |
| 1tbsp Fish Sauce | |
| 1tbsp Rice Wine Vinegar | |
| 1Lime Zest and juice | |
| Coriander | |
| Basil | |
| Mint | |
| 3tbsp Olive oil | |
| Duck Fat Potatoes | |
| 1kg Potatoes | |
| 80g Duck Fat | |
| Salt and Pepper | |
| 2tbsp Salt | |
| ½tsp Baking soda | |
| 4-5sprigs Thyme | |
| 6cloves Garlic (smashed) |
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