Tomahawk Ribeye😋😘🥰😍👌

🥩 Chef Avtar Singh Rana’s Signature Tomahawk Ribeye

Avocado Mash • Peach Relish • Micro Herbs • Edible Flowers

Ingredients — 1 large steak

Tomahawk/Ribeye

• 1 bone-in ribeye, 32–40 oz
• 2 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp roasted garlic
• ½ tsp smoked paprika
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 tbsp butter

Avocado Mash

• 2 ripe avocados
• 1 tbsp lime juice
• 1 tbsp finely diced red onion
• 1 tbsp cilantro, chopped
• Salt & black pepper
• Pinch of chili flakes

Mash everything together but keep it slightly chunky.

Peach Relish

• 1 ripe peach, small dice
• 2 tbsp red bell pepper, finely diced
• 1 tbsp red onion
• 1 tsp honey
• 1 tsp lime juice
• ½ tsp Dijon mustard
• Pinch of chili
• Cilantro or mint
• Salt

Combine and chill for 15–20 minutes.

Steak Method

1. Bring the steak close to room temperature and pat completely dry.
2. Season generously with salt and cracked pepper.
3. Sear in a very hot cast-iron pan or grill until deeply caramelized on both sides.
4. Add butter, garlic, rosemary and thyme. Baste continuously.
5. For a thick steak, finish in a 400°F / 205°C oven until the desired internal temperature is reached.
   • Medium-rare: 130–135°F / 54–57°C
   • Medium: 140–145°F / 60–63°C
6. Rest for 10–15 minutes before carving.

Exclusive Plating

Create a sweeping base of avocado mash on a large dark plate. Place the sliced ribeye over it, keeping the bone attached or presented alongside.

Add:

• Peach relish
• Micro arugula/pea shoots
• Beet or radish microgreens
• Edible nasturtium/viola flowers
• A few dots of balsamic reduction or demi-glace
• Light finishing salt
• Extra-virgin olive oil

Tableside Presentation

Present the whole tomahawk on a wooden carving board. Chef Avtar Singh Rana carves it tableside, slicing against the grain and arranging the slices elegantly while the avocado mash and peach relish are plated alongside.

Menu description:
“Signature Tomahawk Ribeye — fire-seared bone-in ribeye, silky avocado mash, vibrant peach relish, micro herbs & edible flowers, carved tableside by Chef Avtar Singh Rana.”