Grilled Tomahawk Steak with Pesto Butter

Grilled Tomahawk Steak with Pesto Butter

1. Prepare all the ingredients: Tomahawk steak is put in the refrigerator to thaw naturally one night in advance; potatoes are peeled and cut into small hob pieces; garlic is whole and cut off the upper part.

2. The steak does not need to be cleaned. Use kitchen paper to absorb blood on the surface. Add 2g of sea salt and a little black pepper to marinate on both sides. Add a little olive oil to wipe it evenly; marinate for about 10 minutes~

3. Make the pesto butter while marinating the steak!
Put the butter at room temperature in advance to soften, and put 150g into the basin.
It’s best to choose unsalted butter to make pesto butter, so that it is easy to adjust the saltiness. Like the Anjia light butter I chose this time, it is the one that is always available in the refrigerator. I usually make all kinds of baking or grilling steak, barbecue, and omelette It is used for frying, the milk is rich and it is very convenient~

4. Finely chop garlic, finely chop fresh parsley leaves, add sea salt, black pepper, lemon juice, Italian mixed spices, mix well, put on tin foil, shape into long strips or round strips, eat now or freeze for later Eat as you go!
When eating, cut a small piece and put it on top of the steak. It is delicious with garlic and milk, coupled with the aroma of parsley, it is very appetizing!

5. Take an iron pan, put about 1 tablespoon of olive oil (preferably yellow high-temperature-resistant refined olive oil, if not available, use ordinary extra virgin olive oil~), put it in the tomahawk after burning until it smokes Steak, fry for 1 minute and 30 seconds on both sides of high fire.
After the steak is colored, turn off the heat~
The temperature of the steak pan is very high. Be careful to turn it over with a longer clip and take it!

6. After the steak is served, put it in the grill pan;
Use the bottom of the steak frying pan to fry the cut noodles of potatoes and garlic. The potatoes and garlic are mature and ready to be served after being golden and placed next to the steak;
Add two sticks of rosemary, and put a small piece of Anjia light butter on the steak~

7. Preheat the oven to 230 degrees; then put it in the oven and bake for five minutes to let the inside and outside heat more evenly, and fully incorporate the aroma of butter, garlic and rosemary!
The roasting time can be increased or decreased according to the thickness of the Tomahawk steak. If the thickness is less than 2cm, there is no need to bake it, and if it is thicker than 3cm, it needs to be baked for 8-10 minutes.

8. The grilled steak is out of the oven. Cut a small piece of pesto butter on the steak while it is hot. The pesto butter is half-melted when you eat it. You can dip it as needed!
The cut surface is dark pink, the meat is soft and juicy, and the maturity is basically the same inside and outside. If you master the cooking time, you can grill a tempting Tomahawk steak with just the right maturity at home. If you are interested, come and try it!

Tips:

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