Recipes

Reverse‑Seared Tomahawk Steak with Truffle Mac & Cheese and Creamed Spinach

A beautifully marbled 32 oz tomahawk steak (a bone‑in ribeye with its dramatic “axe handle”) becomes the impressive centrepiece of a family‑friendly meal when paired with rich, creamy side dishes that are simple to prep and hard to resist.  The tomahawk steak is a show‑stopping cut—well‑marbled, richly flavorful, and perfect for sharing. Our version uses the popular reverse‑sear method: slowly bringing the steak up to temperature before a final hot sear ensures the whole piece stays juicy and tender. Paired with indulgent truffle mac & cheese and silky creamed spinach, plus an easy salad option, this meal feels elevated yet approachable.

Ingredients (serves 4–6):

• For the steak:

  • 1 × 32 oz (about 2 lbs) tomahawk (bone‑in ribeye)

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp neutral oil (e.g., grapeseed or canola)

• For Truffle Mac & Cheese:

  • 300 g (10 oz) dried macaroni or small pasta

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 300 ml (1¼ cups) milk

  • 150 g (1½ cups) grated cheddar (or mixed cheese)

  • 1 tsp truffle oil (optional, for a hint of elegance)

  • Salt, pepper

• For Creamed Spinach:

  • 300 g (10 oz) fresh spinach (or frozen, thawed)

  • 1 tbsp butter

  • 1 clove garlic, minced

  • 100 ml (½ cup) crème fraîche or heavy cream

  • Salt, pepper, nutmeg (a pinch)

Instructions:

1. Prep Steak: Let steak sit at room temperature 30–60 minutes. Preheat oven or indirect grill zone to around 110 °C (225 °F).

2. Reverse‑Sear Cook: Season steak generously with salt and pepper. Oil lightly. Place in oven or on cooler grill side until internal temp reaches ~50–52 °C (medium‑rare), about 30–45 min.

3. Sear: Heat a cast‑iron skillet (or move the steak over a direct hotter grill) until smoking. Sear each side 1–2 mins until crust forms. Rest the steak loosely tented for 10 minutes.

4. Truffle Mac & Cheese: Meanwhile, cook pasta per the packet. In another pan, melt butter, stir in flour for 1 min, whisk in milk until thickened. Stir in cheese until melted. Season, stir in truffle oil, then toss with pasta.

5. Creamed Spinach: In a pan, melt butter, and sauté garlic briefly. Add spinach, then cream. Cook until thickened. Season with salt, pepper, and a pinch of nutmeg.

Seasoning & Serving:

• Seasoning: Simple salt and pepper on the steak keeps it meat‑forward. Truffle mac & cheese gets a luxe touch from truffle oil.

• Serving: Slice steak (against the grain) into thick slices and fan on a large platter. Serve alongside a bowl or dish of truffle mac & cheese and creamed spinach. A crisp green salad with vinaigrette works as a refreshing alternative or addition.