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Tomahawk Steak with Creamed Corn

and Blue Cheese Sauce

Serves: 4

Cook Time: 20 Minutes

Prep Time: 20 minutes

For the steak and creamed corn

  • 1 American Wagyu Tomahawk Ribeye, about 41/2 pounds
  • Kosher salt, for seasoning
  • 4 ears fresh corn, cut off the cobs, about 2 cups
  • ½ cup plus 2 tablespoons water
  • ½ cup heavy cream
  • Red pepper flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 2 tablespoons flour

For the blue cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 4 ounces blue cheese crumbles
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • A couple splashes of Worcestershire sauce

Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with kosher salt on all sides. Set aside 

 

Set a smoker or grill to 250 F. Add the tomahawk steak to the grill and cook for 90 minutes until it reaches 120 degrees F.  When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. While the steak rests, make the creamed corn and blue cheese sauce. 

 

Combine the corn kernels with 2 tablespoons of water and a heavy pinch of salt in a medium cast iron skillet. Add the pan to the grill and cook until tender, about 10 minutes. 

 

While the corn is cooking, build the blue cheese sauce. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 tablespoons of flour and whisk to combine and cook for 1 minute or until it smells nutty. Add 1 cup of heavy cream and cook until thickened, about 5 minutes. Remove from the heat and add the blue cheese crumbles, season with salt and pepper and a dash of worcestershire sauce. Keep warm while you finish the creamed corn and steak. 

 

Finish the corn by adding ½ cup heavy cream, salt, red pepper flake, and cayenne pepper to the skillet. Melt 1 tablespoon butter in a medium saucepan over medium heat. Whisk together ½  cup water and 2 tablespoons flour and add that to the saucepan. Add the corn and cream mixture and cook until thickened, about 3 minutes. Return to the cast iron skillet for serving. 

 

Slice the steak and serve with the blue cheese sauce and creamed corn.
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Tomahawk Steak with Creamed Corn and Blue Cheese Sauce

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the steak and creamed corn

  • 1 American Wagyu Tomahawk Ribeye about 41/2 pounds
  • Kosher salt for seasoning
  • 4 ears fresh corn cut off the cobs, about 2 cups
  • ½ cup plus 2 tablespoons water
  • ½ cup heavy cream
  • Red pepper flakes
  • 1 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 2 tablespoons flour

For the blue cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 4 ounces blue cheese crumbles
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • A couple splashes of Worcestershire sauce

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with kosher salt on all sides. Set aside 
  • Set a smoker or grill to 250 F. Add the tomahawk steak to the grill and cook for 90 minutes until it reaches 120 degrees F.  When the steak reaches temp, remove the steak from the grill.  Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. While the steak rests, make the creamed corn and blue cheese sauce. 
  • Combine the corn kernels with 2 tablespoons of water and a heavy pinch of salt in a medium cast iron skillet. Add the pan to the grill and cook until tender, about 10 minutes. 
  • While the corn is cooking, build the blue cheese sauce. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 tablespoons of flour and whisk to combine and cook for 1 minute or until it smells nutty. Add 1 cup of heavy cream and cook until thickened, about 5 minutes. Remove from the heat and add the blue cheese crumbles, season with salt and pepper and a dash of worcestershire sauce. Keep warm while you finish the creamed corn and steak. 
  • Finish the corn by adding ½ cup heavy cream, salt, red pepper flake, and cayenne pepper to the skillet. Melt 1 tablespoon butter in a medium saucepan over medium heat. Whisk together ½  cup water and 2 tablespoons flour and add that to the saucepan. Add the corn and cream mixture and cook until thickened, about 3 minutes. Return to the cast iron skillet for serving. 
  • Slice the steak and serve with the blue cheese sauce and creamed corn.

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