TOMAHAWK STEAK AND TWICE COOKED POTATOES
INGREDIENTS (SERVES 2)
2 rib eye steak still on the bone
ginseng spice, to season
4 parboiled potatoes, halved
3 sprigs of rosemary
8 cm cubes of butter and extra for the potatoes
8 pepper berries, whole
small handful of capers
3 thin slices of garlic
small bunch of parsley
Start by brushing the rib eye with oil, season the steak by rubbing a sprinkle of the ginseng spice and then place on the grill. Cook for about 20 minutes or until medium cooked.
To make the herb butter place the pepper berries, capers, garlic, parsley and a pinch of salt into a mortar and pestle, combine and then add the butter. Once the butter is made, form it into a log and place it on some cling wrap, for more flavour sprinkle the ginseng spice over the top, wrap the butter and set aside.
Once the steak is cooked, cover with foil and leave to rest for 8-10minutes.
While the steak is resting roast your potatoes by placing them in a hot pot with rosemary add a few knobs of butter and place in the oven for 3-4 minutes or until they have caramelised. Drizzle with oil and add a pinch of salt.
Cut the herb butter into thick slices, remove the cling wrap, place on top of the steak and serve with the potatoes.