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)

Olive oil

Butter

Thyme

Salt and Pepper

Asian Chimichurri:

Garlic

0.00

inch

Knob Ginger (sliced)

0.00

inch

Knob Ginger (sliced)

0.00

Shallots

(chopped)

0.00

Shallots

(chopped)

0.00

Thai

Green Chillies (chopped)

0.00

Thai

Green Chillies (chopped)

0.00

Chilli

Padi (chopped)

0.00

Chilli

Padi (chopped)

Pinch of Salt and Sugar to taste

0.00

Pinch of Salt and Sugar to taste

Fish Sauce

0.00

tbsp

Rice Wine Vinegar

0.00

tbsp

Rice Wine Vinegar

0.00

Lime

Zest and juice

0.00

Lime

Zest and juice

Coriander

Basil

Mint

0.00

tbsp

Olive oil

0.00

tbsp

Olive oil

Duck Fat Potatoes

0.00

Potatoes

0.00

Potatoes

0.00

Duck Fat

0.00

Duck Fat

Salt and Pepper

0.00

tbsp

Salt

0.00

tbsp

Salt

0.00

sprigs

Thyme

0.00

sprigs

Thyme

0.00

cloves

Garlic (smashed)

0.00

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.

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.

Mark as completed

3

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.

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.

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.

Mark as completed

7

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.

Mark as completed