Tomahawk Steak And Sauteed Spinach Food

GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER

Grilled Tomahawk Steaks with Resting Butter image

Provided by Food Network

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

Two 2- to 3-pound tomahawk steaks
Kosher salt and freshly ground black pepper
4 tablespoons salted butter, softened
1 teaspoon fresh thyme leaves
1 teaspoon Worcestershire sauce

Steps:

Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
Using a paper towel, wipe off any excess moisture and salt from the steaks.
Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.

TOMAHAWK STEAK AND SAUTEED SPINACH

Tomahawk Steak and Sauteed Spinach image

Make and share this Tomahawk Steak and Sauteed Spinach recipe from Food.com.

Provided by Chuck Hughes

Categories Steak

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 5

Ingredients

1 tomahawk steak
kosher salt & freshly ground black pepper
olive oil, for sauteing
1/2 tablespoon minced garlic
2 cups Baby Spinach

Steps:

Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side.
Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.

Nutrition Facts : Calories 198, Fat 6.1, SaturatedFat 2.3, Cholesterol 79, Sodium 109.1, Carbohydrate 3.6, Fiber 1.4, Sugar 0.3, Protein 31.4

TOMAHAWK STEAK AND SAUTEED SPINACH

Tomahawk Steak and Sauteed Spinach image

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 5

Ingredients

1 tomahawk steak
Kosher salt and freshly ground black pepper
Olive oil, for sauteing
1/2 tablespoon minced garlic
2 cups baby spinach

Steps:

Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side.
Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.

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Let your steak come to room temp on the countertop. Preheat your oven to 250ºF or one side of your gas/charcoal grill on low. Season your steak with salt and pepper.
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