Pan-Roasted Tomahawk Steak with Smashed Fingerling Potatoes & Creamed Spinach

Our HāLo Cabernet Sauvignon pairs exceptionally well with highly marbled steak, like this Tomahawk Ribeye recipe from our Winery Chef Chris Kennedy. This cut of meat is dramatic and well-balanced, enhancing the peppery berry notes of this wine while the fat elongates its finish. The roasted potatoes and spinach round out this dish, making a delicious dinner that you won’t soon forget.

Ingredients

  • 1 tomahawk beef steak
  • 2 lb fingerling potatoes, washed & scrubbed
  • 1 head of garlic, halved horizontally
  • 2 rosemary sprigs
  • 2 Tbsp butter
  • 4 cups spinach, trimmed & washed
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • Trefethen extra virgin olive oil for cooking
  • salt and pepper

Procedure

  • 1Season steak heavily with salt and pepper and refrigerate for 24 hours. Remove the steak from the refrigerator and let it come to room temperature. Pat dry, taking care not to remove any of the seasonings.
  • 2Place potatoes, garlic, and rosemary into a large pot and cover with water. Season well with salt and heat on medium-high heat, cooking until potatoes are fork-tender. Strain potatoes and allow to come to room temperature. Reserve the garlic and discard rosemary sprigs. Once the potatoes have cooled, gently smash them with the back of a fork or wooden spoon. Don’t overdo it – they should still retain most of their shape.
  • 3Preheat oven to 375F. Heat oil in a large sauté pan over medium-high heat and place the steak into the hot pan and sear on each side to form a nice crust. Place the whole pan into the oven and roast steak to desired doneness. Halfway through roasting, add your smashed potatoes and a few cloves of the blanched garlic to the pan to roast alongside the steak.
  • 4To make the creamed spinach, place cream and stock into a pot large enough to hold all the spinach. Season liquid with salt and pepper and cook over medium-high heat until reduced by half. Add spinach and cook, stirring continuously.
  • 5Remove the steak and potatoes from the oven. Lift steak from the pan and place on a cooling rack, then top the hot steak with butter and let it rest for 5-8 minutes. Stir the potatoes well to mix with pan juices and adjust seasoning with salt and pepper to taste.
  • 6Spoon potatoes and spinach onto your favorite platter. Top with your tomahawk steak and enjoy!

Pairs Well With

Other recipes you will enjoy

  • Pan-Roasted New York Strip with Trefethen Cabernet Sauvignon & Shallot Confit

  • Beef Carpaccio