Tomahawk with hassleback potatoes served

Prep time: 15 to 20 minutes. Cook time: Dependant on steak and it is requested. Servings:  1 or 2 portions dependant on steak size.


  • x 1 1.2kg Tomahawk steak
  • 20g Chipotle paste
  • 10g Honey glass
  • 80g Salted butter
  • 8 Rosemary
  • 4g Sea salt
  • 1g Whole black peppercorn
  • 220 Baby hasselback potatoes
  • 20 Veal glace
  • 12 Garlic confit


1. Set the oven for 42c, then place the tomahawk steak onto a wire rack over an oven tray.- Set the probe to 42c and insert into the thickest part – cook until temperature is reached then sear on solid top or chargrill allow to rest before carving.
2. Mix the chipotle paste with honey, softened butter , chopped rosemary, salt and fresh cracked black pepper and set to one side.
3. Heat the hasselback potatoes and top with the butter , serve the steak brushed with veal glace and confit garlic.