Tomahawk steak with homemade truffle chips

The king of all steaks, our Tomahawk steak is most definitely impressive. Cut from the forerib section with the entire rib bone left intact, this steak is packed with marbling, flavour, and looks incredible. Simply pair with home-cut chips for a black label recipe you can’t go wrong with.

2 hours 10 mins

2

Medium

• Field & Flower Salt Aged Tomahawk Steak (1kg)
• Field & Flower Dorset Sea Salt, sprinkle
• Field & Flower Somerset Sublime Truffle, Parmesan & Black Pepper Butter, knob of
• 4 large potatoes, cut into equal matchsticks
• Rapeseed/Vegetable oil, drizzle

1. Preheat your oven to 200˚C/180˚C fan/gas mark 6.

2. Soak the cut potatoes in cold water for 1 hour before baking. Toss the potatoes in olive oil and season with our Dorset Sea Salt. Spread the potatoes in an even layer on a baking sheet and bake for 35-40 minutes until crispy and golden. Once your chips are crispy and golden brown, melt the truffle butter and toss with the chips immediately.

3. Meanwhile, remove the steak from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least 30 minutes.

4. Rub the steak with rapeseed or vegetable oil and then sprinkle with a dash of salt to season (you don’t want to add any pepper as this will burn with the high temperature of the pan).

5. Heat your heavy based frying pan until hot (we recommend a skillet).

6. Sear the Tomahawk on all sides until golden and caramelised (around 3 minutes each side).

7. Transfer the steak onto a rack in a roasting tin and roast for around 15 minutes for medium rare.

8. Remove the steak from the oven and transfer to your carving board.

9. Rest is best - cover with foil and leave to rest for at least 20 minutes (while resting, add some Sublime Butter for real indulgence!)

10. Slice the steak off the bone, pair with the truffle chips and enjoy.