An eccentric main course that isn’t quite sure about it’s sexual orientation.
Pan-Seared Tomahawk Ribeye
(sweet pea, cauliflower and potato mash)
6 (1-inch thick) Tomahawk ribeye steaks
Kosher salt and freshly ground black pepper
1 head cauliflower, stem removed and cut into florets
2 potatoes, peeled and cubed
2 cups fresh or frozen sweet peas (be sure to thaw if using frozen)
½ cup vegetable oil
4 tablespoons butter
Sliced radish, rose petals and mint leaves for garnish
Pat steaks dry with a paper towel and liberally salt and pepper. Allow to rest at room temperature while preparing the mash.
Add cauliflower and potatoes to a medium pot and cover with cold salted water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until cauliflower is fork tender. Drain completely and add contents to the bowl of a food processor or blender along with the peas. Pulse until smooth. Season to taste with salt and pepper. Return to pot and keep warm while cooking steaks.
Place two large heavy bottom saute pans (I use cast iron) over high heat and divide oil between the them. Cook until oil starts to smoke. Carefully add 3 of the steaks into each pan. Cook, flipping frequently, until a golden brown crust starts to develop (about 4-5 minutes).
Divide butter between the pans and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium (about 8-10 minutes).
Transfer steaks to a baking sheet and pour the pan juices over top. Let rest at least 5-10 minutes.
To serve: Place a heaping spoonful of the warm sweet pea mash on each plate. Top with a seared ribeye and garnish with sliced radish, rose petals and mint leaves. Serve immediately.
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