Tomahawk Steak

This recipe is from Richard Lee, Executive Chef at the Six Senses Resort in Con Dao, Vietnam.

• beef tomahawk
• onion
• celery
• carrots
• leeks
• garlic
• thyme
• bay leaves
• red wine
• beef stock
• demi-glace
• olive oil
• ground black pepper
• sea salt

Pat dry tomahawk with paper towel and marinate with sea salt, fresh ground black pepper and olive oil.

Heat oven to 400°F. Prepare a roasting tray of mirepoix (chopped onion, celery, and carrots), a bed of aromatic root vegetables of medium sized cut carrots, onions, celery and leeks along with pods of garlic, thyme, whole black pepper corn, bay leaves and a sprinkle of sea salt.

On a hot bar-b-que grill, sear tomahawk on each side for 90 seconds each to give a crisscross grill mark.

Place tomahawk on mirepoix. Pour half a bottle of red cooking wine and beef stock.

Cook tomahawk in oven until medium (22 minutes at 400°F). Probe meat thermometer to the core of the meat, wait 20 seconds and when the needle reaches 136°F it is ready to be removed from the oven.

Place meat on another tray to prevent overcooking. Using demi-glace to the vegetables and liquids left in roasting tray, prepare jus to be served with the braised tomahawk. One tomahawk feeds 5 to 6.