
This receipe is definitely a show stopper. The preparation is simple but packs maximum flavours.
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:
- 1 Tomahawk steak (about 2-2.5 inches thick)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Craft Truffles’ Black Truffle Sea Salt
Ingredients for Polenta & Crispy Kale:
- 1 cup polenta
- 4 cups water
- 2 tablespoons butter
Crispy Kale:
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- Olive oil
- Salt and pepper
Grilled Tomahawk Steak 2 Ways (Serves 2-4)
Instructions for Grilled Tomahawk Steak:
- Preparation:
- 1. Remove the Tomahawk steak from the refrigerator and let it sit at room temperature for about 30-45 minutes.
- 2. Preheat your grill to high heat, aiming for around 450-500°F (232-260°C).
- Seasoning:
- 1. Pat the steak dry with paper towels.
- 2. Lightly brush the steak with olive oil on both sides.
- 3. Generously season both sides with kosher salt.
- Grilling:
- 1. Place the steak on the grill and sear for about 4-5 minutes per side to get a good crust.
- 2. After searing, move the steak to a cooler part of the grill (indirect heat), and close the lid.
- 3. Continue grilling until the internal temperature reaches your desired doneness. (Rare: 49-52°C, Medium-rare: 54-57°C, Medium: 60-63°C)
- 4. Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes.
- 5. Finish with a sprinkle of truffle salt before serving.
- Instructions for Polenta, Crispy Kale and Black Truffle Salsa Polenta:
- 1. In a large saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta and salt.
- 2. Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes, until the polenta is thick and creamy.
- 3. Stir in the butter until well combined.
- Crispy Kale:
- 1. Preheat your skillet. Toss the kale with a little olive oil and season with salt and pepper.
- 2. Using low heat, cook the kale until it is crispy. You can also bake the kale in the oven.
- Serving:
- 1. Slice the rested Tomahawk steak and arrange it on a platter.
- 2. Serve the sliced tomahawk alongside a generous portion of creamy polenta, black truffle salsa and a handful of crispy kale.
Enjoy $12 off your purchase from @themeatclubsg with the code CT12. Get cooking today!


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