Tomahawk Steak with Creamed Spinach Class
Before you start
Homework: The Night Before the Class
- Remove the steak from the packaging, pat dry, and set on a plate, uncovered, in your refrigerator overnight. This is an essential step to get the steak as dry as possible for us to get the most beautiful roasting that we can!
Homework: 1½ Hours Before Class
- Preheat your oven to 400F.
- Prick each potato with a fork and rub with 1 tsp Canola oil (save the remaining oil for later!). Season with a pinch of kosher salt and wrap in aluminum foil. Bake until tender, about 1 hour.
Homework: 15 Minutes Before Class
- Remove the steak from its packaging and pat dry with paper towels. Set aside on a paper towel-lined plate at room temperature to temper.
What you'll learn
Mise En Place
Large Pot with Lid
Tomahawk steak, 1x
Russet potatoes, 2x
Yellow onion, 1x
Parmesan cheese, 1 oz
Balinese Truffle Salt, to taste
Unsalted butter, 8 tbsps
Garlic, 3 cloves
All purpose flour, 2 tbsps
Whole milk, ½ cup
Baby spinach, 3 cups
Canola oil, ¼ cup
Thyme, 3 sprigs
Truffle Jus, 1 jar
- Preheat your oven to 425F.
- Truss the Tomahawk to keep everything in place!
- Peel and hache the yellow onion to yield ¼ cup. Grate the Parmesan.
- Prepare your basting kit by dicing the butter and crushing the garlic en chemise.
How to cook
- In a small pot over medium-low heat, add 2 tablespoons of butter, along with the onion and a pinch of Balinese Truffle Salt.
- Cook until the onion is completely tender, about 7-8 minutes, stirring constantly.
- Heat a large saute pan over medium-high heat. Add 2 tablespoons of unsalted butter along with a crushed clove of garlic and allow it to sizzle.
- Add the spinach, season with a pinch of Balinese Truffle Salt, and cook quickly until wilted. Once wilted, transfer the cooked spinach to a strainer and press out any excess liquid,
- Singer (sprinkle in) the flour and stir to form a roux. Cook, stirring, for 1-2 minutes.
- Add the milk and begin whisking. Turn the heat up to medium and bring the mixture to a boil, whisking constantly, until thick. Remove from the heat and whisk in the Parmesan. This is the soubise bechamel!
- Transfer the cooked spinach to your cutting board and coarsely chop and add to the pot with the soubise bechamel. Adjust the seasoning with Balinese Truffle Salt and lemon zest. Set aside. This is the creamed spinach!
- Now, it’s time to cook the steak!!
- Season the steak on all sides with Balinese Truffle Salt.
- Heat a large cast iron skillet over high heat. Add the canola oil and heat until shimmering.
- Add the steak and cook, turning the steak every 30 seconds, until the steak is well browned on all sides. This process will take approximately 5-6 minutes.
- Remove the oil from the pan, turn the heat down to medium, and add the remaining unsalted butter to the pan, along with the thyme and crushed garlic.
- Baste the steak a few times, then transfer to the oven and cook, basting from time to time, to reach your desired doneness, about 5 minutes for a solid medium rare.
- Remove the steak from the pan and allow it to rest on a cutting board.
- While the steak is resting, heat up the Truffle Jus to a simmer and adjust the seasoning with Balinese Truffle Salt. Spoon a small amount of the basting fat on top of the sauce. This is the delicious Truffle Jus!
- Gently reheat the creamed spinach over medium heat.
- Carve the Tomahawk steak like a pro and plate it up alongside the delicious creamed spinach. Top with some absolutely delicious Truffle Jus. I hope this is one of the most memorable dishes you’ve ever cooked and one of the most delicious you’ve ever eaten!!!
From the chef
Dive into the art of fine meat roasting with this exciting class! This recipe pairs a beautifully roasted tomahawk steak with sumptuous creamed spinach, teaching you the secrets of gourmet cooking at home. Follow along for an unforgettable culinary experience that's both rewarding to make and a delight to savor.
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