For the Steak
-1 Tomahawk ribeye steak (2-3 lbs, about 2 inches thick)
-2tbs Avocado oil
-Salt and freshly ground black pepper, to taste (more than you think. It's a big piece of meat. Go CRAZY!
For the Sauce
-1 Shallot (minced)
-¼ cup Cognac or Brandy
-1 cup of Beef stock
-1 cup of Heavy cream
-2 tbs of Cracked black pepper or pepper medoly
- Salt to taste
Petal to the Metal's Tomahawk Steak with a Peppercorn Sauce
Enjoy our tomahawk steak, cooked to perfection with a rich, tender texture and a seared crust, topped with a creamy, peppercorn sauce. The steak's bold, peppery flavors and tender texture are beautifully complemented by the dark fruit and aromatic rose petal notes of our Petal to the Metal red wine.
Ingredients
Directions
1. Prep the steak
Take the steak out of the fridge. Pat it completely dry with paper towels. Season all sides of the steak generously with salt and pepper. Don't be shy—this is a thick cut that needs a lot of seasoning.
2. Grill the steak
To cook your steak, get your grill scorching hot. Place the tomahawk steak directly over the heat and sear for 3-4 minutes per side, until you get a deep brown crust. Be sure to use tongs to sear the edges, too. After searing, turn your grill to low and move the steak to indirect heat to finish cooking. For a perfect medium-rare, pull the steak when its internal temperature reaches 120-125°F. Remember that the steak will continue to cook as it rests, so the final temperature will rise.
3. Make the sauce
In a saucepan over medium heat, melt the butter and add the shallot, cooking until softened. Stir in the crushed peppercorns, then carefully deglaze with brandy, allowing it to reduce by half. Pour in the beef stock and let it simmer until slightly thickened. Finally, stir in the cream and continue to simmer until the sauce is thick and velvety
4. Assemble
Generously spoon the sauce over the steak and enjoy! Don't forget to gnaw on the bone for a final treat!
Take the steak out of the fridge. Pat it completely dry with paper towels. Season all sides of the steak generously with salt and pepper. Don't be shy—this is a thick cut that needs a lot of seasoning.
2. Grill the steak
To cook your steak, get your grill scorching hot. Place the tomahawk steak directly over the heat and sear for 3-4 minutes per side, until you get a deep brown crust. Be sure to use tongs to sear the edges, too. After searing, turn your grill to low and move the steak to indirect heat to finish cooking. For a perfect medium-rare, pull the steak when its internal temperature reaches 120-125°F. Remember that the steak will continue to cook as it rests, so the final temperature will rise.
3. Make the sauce
In a saucepan over medium heat, melt the butter and add the shallot, cooking until softened. Stir in the crushed peppercorns, then carefully deglaze with brandy, allowing it to reduce by half. Pour in the beef stock and let it simmer until slightly thickened. Finally, stir in the cream and continue to simmer until the sauce is thick and velvety
4. Assemble
Generously spoon the sauce over the steak and enjoy! Don't forget to gnaw on the bone for a final treat!
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