Roast Tomahawk Steak

At work the other day I was walking past the meat case, when I saw something truly incredible. It was a steak that looked like it belonged in the Flintstone’s. Upon further investigation, I learned that this particular steak is a Tomahawk steak, and it really is something special. So of course I had to get one, and give it a try!

Mine ended up weighing about 3.5 pounds. This cost about 44 dollars but when you look these things up online, they can cost a LOT more. Definitely a special dinner, but worth it.

Even though I work at a grocery store, I love seeing what other smaller stores in the area offer for produce and the like. The Richmond Farms Fresh Market is one of my favorite places to go, located in Richmond, Rhode Island. I got some Asparagus, and Brussels Sprouts and off I went.

Tomahawk Steak Dinner
1 – 3/4# Tomahawk Steak
1 bunch Asparagus
10 oz of Brussels sprouts
10 oz small red potatoes
1# whole carrots
Sunflower oil as needed
salt and pepper as needed
1/2 tsp paprika

I decided on roasting everything. So I pre-heated the oven to 425 degrees, turned on the vent fan and got ready to roast the steak!

Create a roasting rack by placing carrots on a sheet pan. Then generously rub the steak with oil, salt and pepper. Place it on the carrots. Put right into the pre-heated oven.

While the meat is cooking in the oven, get your vegetables ready. One of my co-workers has been growing potatoes and gave me some. I thought they would be perfect. The one thing about home-grown potatoes is that you really need to wash and scrub them well!

Quarter the potatoes, toss them in some oil (maybe 2 or 3 tablespoons) and half a teaspoon of each of the following :salt, pepper, and paprika.

Place the potatoes on a sheet pan and set aside. If you are worried about sticking, spray the baking sheet with non-stick cooking spray and the potatoes will glide right off! Generally I find that they do not stick however.

Cut off the root end of the Brussels sprouts and then cut them in half. Toss them in oil and salt and pepper. Much like above, just without the paprika. Place them on a sheet tray and set aside

For Asparagus I like to cut off quite a bit of the root end, and toss them in oil and salt and pepper. These I’ll put right on the same baking sheet as the Brussels sprouts.

Generally right around now I like to check on the steak and see how it is doing. A meat thermometer is the only way to really know what is going on with the done ness of the steak. Good investment and they cost less than 15 dollars.

I plan on pulling my steak at 135 degrees. So now is the time to start really watching closely. It’s been about 40 minutes and my steak is at 114 degrees.

Now is the time to put in the potatoes. They’ll need about 30 minutes or so to cook, depending on how many times you open the oven to check the steak. Give yourself five minute intervals until the steak gets to 125 degrees then check every two minutes.

Once the steak gets to 135 degrees or right around there go ahead and take it out of the oven, and put the Brussels sprouts and asparagus in. These will take about 15 minutes to roast and the potatoes should finish up right around then too. Let the meat rest for a few minutes. Meanwhile you can get your platter ready for when everything is done.

After 15 minutes, or when the Brussels sprouts and potatoes are tender. Pull everything out of the oven and get ready to platter

The carrots that created the rack, have probably become delicious and roasted. Some of them will be darker than others, I find the ones underneath the bone usually get the darkest. I personally love these, they are so good. I ate them all, before they could be photographed.

Everything came out really nicely, this was a great dinner and a memorable one too!

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