SMOKY DRY-AGED TOMAHAWK FINISHED WITH CAFÉ DE PARIS BUTTER, ROSEMARY SMOKE, AND CRISPY CORN RIBS.
- SERVES 2-4
- PREP TIME 20 minutes
- COOK TIME 1 hour
INGREDIENTS
Tomahawk
- 1 (2-3 lb / 900 g-1.4 kg) 60-day dry-aged tomahawk steak
- Kosher salt
- Freshly cracked black pepper
Café de Paris Butter
- ½ cup (115 g) unsalted butter, softened
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- 1 tsp chopped chives
- ½ tsp paprika
- ½ tsp curry powder
- 1 small garlic clove, grated
- Pinch of cayenne
- Salt and pepper, to taste
Corn Ribs
- 2 ears of corn
- Neutral oil, for frying
- 1 tsp smoked paprika
- Salt, to taste
For Smoking
- A handful of fresh rosemary sprigs
INSTRUCTIONS
1. PREP THE BUTTER
- Mix all the Café de Paris butter ingredients until smooth. Transfer to a small bowl and refrigerate until needed.
2. COOK THE STEAK
- Preheat your Traeger or charcoal grill to 275°F (135°C).
- Season the tomahawk generously with salt and pepper. Cook until the internal temperature reaches about 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium.
- Remove and let rest for 10 minutes.
3. MAKE THE CORN RIBS
- Cut each ear of corn lengthwise into quarters to create corn ribs.
- Deep-fry at 350°F (175°C) until lightly golden and curled, about 4–6 minutes.
- Season immediately with smoked paprika and salt.
4. ROSEMARY FINISH
- Spread a generous layer of Café de Paris butter over the rested steak.
- Place the steak on a small tray and return it to the grill.
- Throw the rosemary directly onto the hot charcoal (or onto the heat source if using a charcoal grill) and immediately close the lid.
- Let the steak smoke for 2–3 minutes while the butter melts and becomes fragrant.
5. SERVE
- Slice the tomahawk and serve immediately with the crispy corn ribs and any remaining melted Café de Paris butter.
By Laurent Dagenais