Tomahawk: reverse sear, potato gratin
Cape Grim Tomahawk
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more to finish
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan, plus more for broiling
Cape Grim Tomahawk
How to make Potato Gratin
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- Preheat the oven to 400 degrees F.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
How to Reverse Sear a Steak
- The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven between 200 and 275°F (93 and 135°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 10 to 15°F below your desired serving temperature (see the chart at the end of this section), then take it out and sear it in a ripping-hot skillet, or on grill that's as hot as you can get it.
- Then dig into the best-cooked steak you've ever had in your life.
- For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors.
- A good thermometer is absolutely essential for this process.
- Temperature and Timing for Reverse-Seared Steak
- For 1 1/2–Inch Steaks in a 250°F (120°C) Oven
- Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven
- Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes
- Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes
- Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes
- Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes
- All time ranges are approximate. Use a thermometer!