Tomahawk Ribeye Steak is the ultimate indulgence for steak lovers. This large, flavorful cut of beef, with its long bone adding to its dramatic presentation, is paired here with crispy fried potato wedges for a complete and satisfying meal. The tender, juicy steak is complemented perfectly by the crunchy, golden-brown potatoes, making this a dish that combines simplicity with gourmet flair. Whether you’re preparing a special dinner for guests or treating yourself to a luxurious feast, this recipe will not disappoint. In this detailed guide, we’ll walk you through each step to achieve the perfect Tomahawk steak and potato wedges, ensuring that every bite is packed with flavor.
Ingredients:
- 1 Tomahawk Ribeye steak (2-3 lbs)
- 4 large russet potatoes, cut into wedges
- 3 tbsp olive oil
- 4 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
- Oil for frying
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1:
Preheat your oven to 375°F (190°C). While the oven is heating, generously season the Tomahawk Ribeye steak on both sides with salt, pepper, and fresh rosemary. This not only enhances the steak’s natural flavor but also creates a delicious crust when seared.
Step 2:
Heat a large cast-iron skillet over high heat. Add 3 tablespoons of olive oil and allow it to become shimmering hot. Carefully place the steak in the skillet and sear for about 4-5 minutes on each side. The goal here is to achieve a deep, golden-brown crust on the exterior of the steak.
Step 3:
Once seared, transfer the skillet with the steak to the preheated oven. Let the steak cook to your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C), which usually takes about 10-15 minutes in the oven. Use a meat thermometer to check the temperature to ensure precision.
Step 4:
While the steak is finishing in the oven, prepare your potato wedges. Start by boiling the potato wedges in a pot of salted water for 5 minutes. This step helps soften the inside of the potatoes, ensuring a fluffy texture on the inside while remaining crispy on the outside after frying. Once boiled, drain the wedges and pat them dry thoroughly with paper towels to prevent oil splatter during frying.
Step 5:
Heat a deep pot with enough oil for frying over medium-high heat until the oil reaches 350°F (175°C). Fry the potato wedges in batches, making sure not to overcrowd the pot. Fry each batch for about 5-7 minutes or until the wedges are golden and crispy. Once fried, remove the wedges from the oil and place them on a paper towel-lined plate to drain excess oil. Season immediately with salt.
Step 6:
In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic. Remove from heat and set aside.
Step 7:
Once the steak reaches your desired doneness, remove it from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Drizzle the garlic butter over the steak, making sure to coat it evenly.
Step 8:
Serve the Tomahawk Ribeye steak alongside the crispy fried potato wedges. Garnish with freshly chopped parsley for a pop of color and added freshness. Optionally, you can serve with a side of roasted vegetables or your favorite dipping sauce for the wedges.
Cooking Note:
- If you don’t have a tomahawk steak available, feel free to use a ribeye or any other thick-cut steak. Adjust the cooking times accordingly based on the size and thickness of the steak.
- To achieve an even crispier texture for the potato wedges, double-fry them by frying them once at a lower temperature (about 300°F/150°C) for 3 minutes, then a second time at 350°F (175°C) until golden brown.
- For those who prefer a more well-done steak, leave the steak in the oven until it reaches an internal temperature of 145°F (63°C) for medium or 160°F (71°C) for well-done.
Serving Suggestions:
- Pair the steak and wedges with a side of roasted vegetables such as carrots, Brussels sprouts, or asparagus to add more variety to the meal.
- A simple, tangy chimichurri sauce would also complement the richness of the steak and add a refreshing contrast.
- For an additional flavor boost, serve the potato wedges with a creamy garlic aioli or spicy ketchup for dipping.
- A fresh green salad with a light vinaigrette dressing can provide a balance to the hearty meal.
Tips:
- Always allow your steak to rest for a few minutes after cooking. This prevents the juices from escaping and keeps the meat juicy and tender.
- When searing the steak, resist the urge to move it around too much. Let it form a nice crust before flipping to the other side.
- Use a meat thermometer for perfect doneness. This ensures you achieve the exact level of cooking you prefer without guessing.
- If you want a richer flavor, you can add a splash of beef stock or balsamic vinegar to the garlic butter before drizzling it over the steak.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving, serves 2-3):
- Calories: 1000 kcal
- Protein: 75g
- Sodium: 1200mg
FAQs:
Q: Can I use a different cut of steak if I don’t have a tomahawk?
A: Yes, you can substitute tomahawk steak with ribeye, sirloin, or even a New York strip. Adjust the cooking time according to the thickness of the steak.
Q: Can I bake the potato wedges instead of frying them?
A: Absolutely! Toss the potato wedges in olive oil, season them, and bake at 425°F (220°C) for 25-30 minutes or until crispy, turning them halfway through.
Q: How do I make sure my steak is tender?
A: Be sure to let the steak rest for 5-10 minutes after cooking. Also, using a meat thermometer ensures you don’t overcook the steak, which can make it tough.
Q: Can I use dried herbs instead of fresh rosemary?
A: Yes, if fresh rosemary isn’t available, you can substitute with 1 teaspoon of dried rosemary.
Conclusion:
This Tomahawk Ribeye Steak with Crispy Fried Potato Wedges is a perfect dish for any special occasion or weekend treat. The steak, with its rich, beefy flavor, pairs beautifully with the golden, crispy potato wedges. It’s a meal that feels both indulgent and comforting, offering a delightful combination of textures and flavors. Follow this detailed recipe, and you’ll be sure to impress your family and friends with this gourmet steakhouse-style dinner at home.
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Tomahawk Ribeye Steak with Crispy Fried Potato Wedges
- Total Time: 45 minutes
Ingredients
Ingredients:
- 1 Tomahawk Ribeye steak (2–3 lbs)
- 4 large russet potatoes, cut into wedges
- 3 tbsp olive oil
- 4 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
- Oil for frying
- Fresh parsley, chopped (for garnish)
Instructions
Preparation:
Step 1:
Preheat your oven to 375°F (190°C). While the oven is heating, generously season the Tomahawk Ribeye steak on both sides with salt, pepper, and fresh rosemary. This not only enhances the steak’s natural flavor but also creates a delicious crust when seared.
Step 2:
Heat a large cast-iron skillet over high heat. Add 3 tablespoons of olive oil and allow it to become shimmering hot. Carefully place the steak in the skillet and sear for about 4-5 minutes on each side. The goal here is to achieve a deep, golden-brown crust on the exterior of the steak.
Step 3:
Once seared, transfer the skillet with the steak to the preheated oven. Let the steak cook to your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C), which usually takes about 10-15 minutes in the oven. Use a meat thermometer to check the temperature to ensure precision.
Step 4:
While the steak is finishing in the oven, prepare your potato wedges. Start by boiling the potato wedges in a pot of salted water for 5 minutes. This step helps soften the inside of the potatoes, ensuring a fluffy texture on the inside while remaining crispy on the outside after frying. Once boiled, drain the wedges and pat them dry thoroughly with paper towels to prevent oil splatter during frying.
Step 5:
Heat a deep pot with enough oil for frying over medium-high heat until the oil reaches 350°F (175°C). Fry the potato wedges in batches, making sure not to overcrowd the pot. Fry each batch for about 5-7 minutes or until the wedges are golden and crispy. Once fried, remove the wedges from the oil and place them on a paper towel-lined plate to drain excess oil. Season immediately with salt.
Step 6:
In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic. Remove from heat and set aside.
Step 7:
Once the steak reaches your desired doneness, remove it from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Drizzle the garlic butter over the steak, making sure to coat it evenly.
Step 8:
Serve the Tomahawk Ribeye steak alongside the crispy fried potato wedges. Garnish with freshly chopped parsley for a pop of color and added freshness. Optionally, you can serve with a side of roasted vegetables or your favorite dipping sauce for the wedges.
Notes
Cooking Note:
- If you don’t have a tomahawk steak available, feel free to use a ribeye or any other thick-cut steak. Adjust the cooking times accordingly based on the size and thickness of the steak.
- To achieve an even crispier texture for the potato wedges, double-fry them by frying them once at a lower temperature (about 300°F/150°C) for 3 minutes, then a second time at 350°F (175°C) until golden brown.
- For those who prefer a more well-done steak, leave the steak in the oven until it reaches an internal temperature of 145°F (63°C) for medium or 160°F (71°C) for well-done.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 1000 kcal
- Sodium: 1200mg
- Protein: 75g