Tomahawk Steak Frites with Cottage Fries
Servings 4
Ingredients
Steak and fries
- 1 pound Yukon gold potatoes
- 4 cups neutral oil for frying
- 1 American Wagyu Tomahawk Ribeye about 41/2 pounds
- 1 tablespoon Salt Pepper + Chocolate Chile seasoning
For the chimichurri
- 1 large shallot finely chopped
- 3 cloves garlic finely chopped
- 1/2 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup packed fresh oregano leaves
- 1 serrano chile seeded and finely chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon red wine vinegar
- ½ teaspoon crushed red pepper
- 1/4 cup olive oil
Instructions
- For our cottage fries.Thinly slice the potatoes on a mandolin then soaked them for four hours in water to remove some of the starch.
- Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
- Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F. When it 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, prep the cottage fries.
- Fill a dutch oven with 4 cups neutral oil, and bring to 300 degrees F. For the first fry we cooked them for about 5-6 minutes. This cooked the potato all the way through. Remove the potatoes from the oil and turn the heat up to For the second fry, we dunked them into 350º oil to get them golden brown and crispy.