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Grilled Tomahawk Steak 2 Ways (Serves 2-4)

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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