DRY AGED Tomahawk Steak with Herb Butter & Rosemary Potatoes

Remove the DRY AGED tomahawk steak from the refrigerator at least 1 hour before cooking so that it comes to room temperature. Thoroughly wash the waxy potatoes, cut them into wedges, and toss on a baking sheet with a little olive oil, coarse sea salt, and stripped rosemary needles. Bake in a preheated convection oven at 200 °C for about 30–35 minutes until golden brown and crispy.

For the herb butter, mix the softened butter in a bowl with 1 finely chopped garlic clove, finely chopped rosemary and thyme, a pinch of sea salt, and pepper. Keep chilled until serving.

Rub the steak all over with olive oil and season generously with sea salt. Heat a cast-iron grill pan (or the grill) over high heat. Sear the tomahawk steak for about 3–4 minutes on each side until a distinct, caramelized crust forms. Briefly sear the fat edges as well.