Tomahawk Steak, Avtar Special with exclusive sauces😋😋

🥩 Chef Avtar Singh Rana’s Tomahawk Steak — 4 Sauce Experience

Tomahawk Steak

Serves: 2–3
Steak: 1 large tomahawk, about 32–40 oz

Ingredients

• 1 tomahawk steak
• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tbsp olive oil
• 4 cloves garlic, crushed
• 3–4 sprigs rosemary
• 3–4 sprigs thyme
• 2 tbsp butter

Method

1. Remove steak from refrigeration 45–60 minutes before cooking. Pat completely dry.
2. Season generously with salt and black pepper.
3. Sear on a very hot grill or cast-iron pan, about 2–3 minutes per side, including the fat edge.
4. Add butter, garlic, rosemary and thyme. Baste continuously.
5. Transfer to a 375°F / 190°C oven until the center reaches:
   • 125°F / 52°C for medium-rare
   • 135°F / 57°C for medium
6. Rest 10–15 minutes before slicing.
7. Slice against the grain and finish with flaky sea salt.

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🌿 Chimichurri

• ½ cup fresh parsley, finely chopped
• ¼ cup cilantro, chopped
• 2 tbsp oregano
• 2 garlic cloves, minced
• 1 tbsp red-wine vinegar
• 1 tbsp lemon juice
• ½ cup extra-virgin olive oil
• ½ tsp chili flakes
• Salt & black pepper

Mix everything and rest 20–30 minutes before serving.

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🧈 Béarnaise Sauce

• 3 egg yolks
• 1 tbsp white-wine vinegar
• 1 tbsp minced shallot
• 1 tbsp chopped tarragon
• ½ cup clarified butter
• Salt
• White pepper
• Lemon juice

Reduce vinegar, shallot and half the tarragon until nearly dry. Whisk with egg yolks over gentle heat, then slowly emulsify with warm clarified butter. Finish with remaining tarragon, lemon and seasoning.

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🍷 Demi-Glace

• 2 cups beef stock
• ½ cup red wine
• 1 shallot, minced
• 1 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 sprig thyme
• 1 tbsp cold butter

Sauté shallot, add tomato paste and wine. Reduce by about half. Add beef stock and thyme and reduce until glossy and concentrated. Strain and whisk in cold butter.

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🍄 Hunter Sauce

• 1 cup sliced mushrooms
• 1 small shallot, minced
• 1 tbsp butter
• ½ cup demi-glace
• ¼ cup red wine
• 2 tbsp heavy cream
• 1 tsp Dijon mustard
• Thyme
• Black pepper

Sauté mushrooms and shallot in butter. Add wine and reduce. Add demi-glace, cream and Dijon. Simmer until rich and glossy.

🔥 Chef Avtar’s Presentation

Serve the carved tomahawk on a warm wooden steak board, with the four sauces in individual ramekins:

Chimichurri | Béarnaise | Demi-Glace | Hunter Sauce

Finish with roasted garlic, rosemary, thyme, flaky sea salt and freshly cracked pepper.