Tomahawk Steak with Baked Potato

Ingredients:

• 1 Tomahawk steak (about 1.5 kg)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 large potatoes
• Sour cream and chopped chives for serving
• HerQs Pin Probe

For the herb butter:

• 1/2 cup unsalted butter, at room temperature
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Preparation:

1. Preheat your grill to direct high heat.
2. Allow the Tomahawk steak to come to room temperature and season generously with salt and black pepper.
3. Scrub the potatoes well and prick them all over with a fork.

Grilled Tomahawk Steak:

1. Brush the Tomahawk steak with olive oil.
2. Place the HerQs Pin Probe in the thickest part of the steak.
3. Grill steak over direct heat until desired doneness is reached. Use the HerQs Pin Probe to check the internal temperature. For medium-rare, aim for an internal temperature of about 135°F (57°C).
4. Remove the steak from the grill and let it rest for a few minutes before cutting.

Baked Potato:

1. Wrap each potato individually in aluminum foil.
2. Place the wrapped potatoes on the top rack of the grill and cook for about 45-60 minutes, or until tender.
3. Remove the potatoes from the grill, cut them and carefully press them open.

Herb butter:

1. Mix the soft butter with garlic, parsley, salt and black pepper.
2. Serve the Tomahawk steak with a dollop of herb butter on top.
3. Garnish the baked potatoes with sour cream and chopped chives.
4. Enjoy this culinary symphony of flavors, where every bite promises perfection and precision, supported by the accurate measurements of your HerQs Pin Probe.

This recipe makes for a sensational meal where the Tomahawk steak takes center stage and the HerQs Pin Probe ensures a perfectly cooked result, every time.

Recipe from herQs ambassador.
michael_backyardbbq