Reverse smoked and seared Tomahawk steak with crispy smashed potatoes and chimichurri sauce will be your new go-to steak and potatoes recipe.
Reverse Smoke/Seared Tomahawk Steak with Crispy Smashed Potatoes and Chimichurri
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Making a Tomahawk could maybe seem intimidating, but the most reliable way to make this beast of a cut, for a perfect cook, every time, is the reverse smoke and sear method. Smoke your Tomahawk steak, or cook it on indirect heat, for a longer length of time, at a lower temperature, so the steak cooks evenly through. Then, sear it on a ripping hot grill for a couple of minutes on each side to lock in that juicy and tender meat. What’s great about the Alchemy, is that you can smoke down below, prepare the other components up top on the plancha, and then also sear your steak once it’s done smoking, all using one machine. The reverse-seared Tomahawk steak is pretty epic but an honourable mention needs to be given out to the crispy smashed potatoes – they are insanely good and will be the only way you want to make your potatoes once you try them. The fresh and acidic chimichurri rounds out this dish perfectly, so don't skip that step.
Chef Matt Basile
1 Tomahawk steak
2 russet potatoes
1 loose up cilantro, finely chopped
1 loose cup Italian parsley, finely chopped
2 cloves garlic, finely chopped
1 shallot, finely chopped
2 tbsps apple cider vinegar
1 tbsp olive oil
1 tsp salt
Alchemy green rub (stay tuned)
2 tbsp butter
Preheat your smoker at 275F. And bring a large pot of water to a boil.
Drizzle canola oil on both sides of your Tomahawk steak and season with Alchemy Green Rub. Let the steak smoke about 45 minutes to an hour or until you reach an internal temperature of about 115F.
After you have put your steak into the smoker and your pot of water is boiling, add in your potatoes. The potatoes will take 30-45 minutes to cook, you want the center to be soft so you can smash them. Do a fork test after 30 minutes, keep cooking if they aren't done yet.
While your steak and potatoes are cooking, make your chimichurri sauce. Finely chop your shallot and garlic and add into a bowl. Squeeze the juice from two limes over the shallots and garlic and mix, set aside for 5-10 minutes to sit and slightly pickle. Hand chop your cilantro and parsley and add it in with the shallots and garlic, pour in the apple cider vinegar and mix. Set aside.
To make your potatoes, transfer them from the pot to the plancha, and using a wide metal spatula or burger press, smash your potatoes into the grill. Allow to cook about 1-2 minutes and then add your butter to the potatoes, basting them with the butter as it melts. Once the bottom has turned golden brown and crispy, flip and cook the other side. Remove from the grill onto a serving plate once finished.
Once your steak has reached an internal temperature of 115F, remove from the smoker and sear on both sides on the hot plancha. About a minute each side. Remove the steak from the plancha and let rest for about 5-10 minutes. While the steak rests, finish your chimichurri by mixing in the olive oil and salt.
To plate, remove the bone from the Tomahawk and place cut side down on the plancha to sear, then slice the steak. Place the sliced steak on top of your crispy smashed potatoes and then sprinkle your chimichurri sauce on top and finish with some salt.