Tomahawk Steak

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

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.