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Beef Tomahawk Steak with Baked Potatoes



  • 1 beef tomahawk steak
  • Salt and pepper (to taste)
  • Thyme (to taste)
  • Butter (as needed)
  • Potatoes (2/3 lbs)
  • Extra virgin olive oil (approx. 6 tbsps)
  • Rosemary (to taste)
  • Garlic (1 clove)
  • Parsley (half a bunch)
  • Ice cubes (5)


  • For the Tomahawk:
    • Season the tomahawk steak with salt and pepper.
    • Pan-sear it for 10 minutes per side.
    • Add thyme and butter, then bake in an oven at 265°F (130°C) for 20 minutes.
    • Set aside.
  • For the Potatoes:
    • Roughly chop the potatoes and boil them until cooked.
    • Season with 2 tablespoons of olive oil, rosemary, and minced garlic.
    • Place in the oven to broil for 15 minutes.
    • Add parsley oil and continue to broil until they become crispy.
  • For the Parsley Oil:
    • Blend parsley, 50 ml of EVOO (about 3 tablespoons + 1 teaspoon), salt, pepper, one clove of garlic, and ice cubes to make a pesto.
    • Dress the meat with this pesto before serving.
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