Tomahawk Ribeye Steak & Duck Fat Roasted Potatoes

45 mins


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


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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
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
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)



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.
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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.
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Strain potatoes and leave them to rest until the moisture has evaporated.
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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.
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Roast in a 200°C oven for about 45 minutes until potatoes are nice and browned. Serve with fresh thyme sprinkled on top.
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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.
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Place steak in a 100°C oven for about an hour.
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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.
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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.
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