| Portions |
|---|
| Serves 4–6 |
Ingredients
For the Steak:
- 1 long bone rib steak, approximately 1.4 kg (3 lb)
- Salt and freshly ground black pepper, to taste
- 15 mL (1 tbsp) canola oil
- 30 g (2 tbsp) butter
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 garlic clove, crushed
For the Blue Cheese & Horseradish Sauce:
- 15 mL (1 tbsp) mayonnaise
- 30 mL (2 tbsp) plain Greek yogurt
- 15 mL (1 tbsp) prepared horseradish
- 100–125 g (approximately 1 cup) crumbled blue cheese
- Salt and freshly ground black pepper, to taste
For Serving:
- Slider buns
- Crispy fried onions
- Capers, drained
Directions
- Preheat the oven to 110°C (225°F).
- Season the tomahawk steak generously on all sides with salt and freshly ground black pepper. Place the steak on a wire rack set over a baking sheet.
- Transfer the steak to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 46°C (115°F). Depending on the thickness of the steak, this will take approximately 45–90 minutes. Begin checking the internal temperature early to avoid overcooking.
- Heat a large cast-iron skillet over high heat until very hot. Add the canola oil, followed by the steak. Sear for 1–2 minutes per side, or until a deep golden-brown crust forms. Add the butter, thyme, rosemary and crushed garlic to the skillet. As the butter foams, tilt the pan slightly and spoon the aromatic butter over the steak for approximately 30–60 seconds.
- Transfer the steak to a cutting board and allow to rest for 5–10 minutes. Remove the bone and slice the meat thinly against the grain.
- Meanwhile, prepare the blue cheese and horseradish sauce. Combine the mayonnaise, Greek yogurt, horseradish and crumbled blue cheese in a small blender or food processor. Pulse until combined but still slightly chunky. Season to taste with salt and freshly ground black pepper.
- To assemble, lightly toast the slider buns. Layer the sliced steak onto the bottom halves, followed by a generous spoonful of blue cheese and horseradish sauce. Finish with crispy fried onions and capers before placing the top buns over the filling. Serve.