Reverse-Seared Tomahawk Steak with Fig and Fresh Herb Board Sauce
Reverse-Seared Tomahawk Steak with Fig and Fresh Herb Board Sauce
- Prep Time: 15
- Cook Time: 55
- Total Time: 110
- Serving: 4
This prized steak makes an impressive gift for the beef-lover in your life! Just ask that it be vacuum packed so it can last in the fridge a week or so or wrap it well to freeze. Cooking a thick-cut steak like Tomahawk is easy once you adopt the reverse-sear method for cooking it. The sweet and tangy board sauce is a unique no-fuss way to dress up any big beefy steak!
Ingredients
1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg)
Salt and fresh ground pepper
Board Sauce
2 tbsp (30 mL) EACH butter, softened and fig preserves
2 sprigs fresh thyme, leaves finely chopped
1 sprig EACH fresh rosemary and sage, leaves finely chopped
1 clove garlic, finely minced
1 tbsp (15 mL) EACH red wine vinegar and Dijon mustard
Directions
1. Pat steak dry with a paper towel. Generously season all over with salt and pepper to your taste. Place steak on a wire rack on top of a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in a closed preheated barbecue or oven at 275°F (135°C) for about 50 minutes or until the thermometer reads 120°F (49°C).
2. Board Sauce: Meanwhile, combine butter, fig preserves, thyme, rosemary, sage, garlic, vinegar and mustard on a large wooden cutting board until evenly blended. Spread butter mixture on board to about the size of meaty portion of steak. Set aside.
3. If baking steak in the oven, preheat barbecue to medium-high heat (400°F/200°C).
4. Remove steak from the grill or oven. Increase barbecue to medium-high heat (400°F/200°C).
5. Remove steak from baking sheet. Sear steak directly on the hot grill in a closed preheated barbecue for 4 to 6 minutes per side for medium-rare, until nicely browned and removing from the grill when 10°F (6 °C) below desired finished temperature (145°F/ 63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
6. Transfer steak to the wooden cutting board on top of the Board Sauce. Cover loosely with foil and let rest for 10 to 15 minutes.
7. Carve meat from the bone and across the grain into thin slices. Toss the slices of steak around in the Board Sauce. Serve immediately. For a dramatic presentation, place the bone on the cutting board before bringing to the table.
