Reverse Smoke/Sear Tomahawk Steak with Crispy Smashed Potatoes and Chimichurri

Ever make a steak that’s big enough to feed 4-5 people? It’s actually one of my favourite cuts to make, a big Tomahawk steak; cut it off the bone, slice up the meat and plate it family-style for you and your friends and family to share. I can see how a steak this size could maybe be intimidating to make, but I have the most reliable way to make this beast of a cut, for a perfect cook, every time. If you haven’t guessed it yet, it’s the reverse smoke and sear method. Smoke your Tomahawk steak, or cook it on indirect heat, for a longer length of time, at a lower temperature, so the steak cooks evenly through. Then, sear it on a ripping hot grill for a couple of minutes on each side to lock in that juicy and tender meat. What’s great about the Alchemy, is that I can smoke my Tomahawk steak down below, prepare my other components up top, and then also sear my steak once it’s done smoking, all on one machine. My other favourite tool to use for making a Tomahawk steak is a meat thermometer, it really is your best friend. I use a digital probe thermometer to make sure my steak has reached the right internal temp before I pull it from the smoker to sear. You get the perfect cook every time if you follow this method and let your thermometer be your guide.

The reverse-seared Tomahawk steak is pretty epic but an honorable mention needs to be given out to the crispy smashed potatoes – they are insanely good and will be the only way you want to make your potatoes once you try them. The russet potatoes are boiled until soft and tender in the middle, then smashed on the plancha with a wide metal spatula or burger press, doused in butter, sprinkled with salt and left to crisp up on the grill until they are crunchy and buttery on the outside and soft and creamy in the middle. The fresh and acidic chimichurri rounds out this dish perfectly, and is one of my favourite sauces for any steak – don’t come at me with putting ketchup on your steak, sorry but not on my watch. Chimichurri is so easy to make too, chopped fresh cilantro and Italian parsley, garlic, shallot, lime juice, apple cider vinegar, olive oil and salt, all combined together. The acid from the lime juice and apple cider vinegar breaks down the shallot and garlic so they are mild and lightly pickled, the fresh herbs give it a pop of flavour and colour. If you’re not a cilantro fan, you can omit it or swap it out for green onions, chives or just use Italian parsley. Just don’t skip this step for this dish, the chimi is crucial.

Keep reading for how to make my Reverse Smoke/Seared Tomahawk Steak with crispy smashed potatoes and chimichurri or jump to the full recipe.

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The first step is to preheat your smoker to 275F. As your smoker comes to temp, bring a large pot of water to boil for your potatoes. Meanwhile, prepare your Tomahawk steak for the smoker. Drizzle canola oil on both sides of your Tomahawk and season with Alchemy Green Rub. Place your Tomahawk into the smoker and let it smoke about 45 minutes to an hour, or until you reach an internal temperature of about 120F.

While your Tomahawk steak is in the smoker, prepare your chimichurri sauce. Start by finely dicing your fresh garlic and shallot and placing in a bowl. Squeeze your lime juice over the garlic and shallot and mix, allowing to sit for a few minutes to let the acid pickle your garlic and shallot a little.

Hand chop your cilantro and Italian parsley and add them into your bowl with the garlic and shallot, pour in the apple cider vinegar and mix. Set aside.

To make your crispy smashed potatoes, once the potatoes are cooked and soft in the middle, transfer them from the pot to the plancha. Using a wide metal spatula or burger press, smash your potatoes into the grill. Allow to cook about 1-2 minutes.

Add butter to the potatoes, basting them with the butter as it melts. Once the bottom has turned golden brown and crispy, flip and cook the other side. Remove from the grill onto a serving plate once finished.

Once your steak has reached an internal temperature of 120F, remove from the smoker and sear on both sides on the hot plancha. About a minute each side. Remove the steak from the plancha and let rest for about 5-10 minutes.

While the steak rests, finish your chimichurri by mixing in the olive oil and salt. Set aside for when you're ready to plate.

Once the steak has rested, using a cutting board, stand up the steak, holding onto the top of the bone, and cut the bone off of the meat.

This next step is a pro tip I'm giving you: place your bone, cut side down onto the plancha grill and let it sear about a minute or two.

Slice your Tomahawk steak and place it on top of your crispy smashed potatoes. Add the seared bone to the plate too, it's great to naw on!

Add your chimichurri sauce on top of the Tomahawk steak and crispy smashed potatoes and then sprinkle with salt. And there you have a mouthwatering steak dinner.

And now for the full recipe...

Reverse Smoke/Sear Tomahawk Steak with Crispy Smashed Potatoes and Chimichurri

Serves 4-5 people

Prep time: 15 minutes

Cook time: 65 minutes

Total time: 80 minutes

Ingredients:

1 Tomahawk steak 2 russet potatoes 1 loose up cilantro, finely chopped 1 loose cup Italian parsley, finely chopped 2 cloves garlic, finely chopped 1 shallot, finely chopped 2 limes 2 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp salt

Canola oil

Alchemy green rub (stay tuned)

2 tbsp butter

How to Make it:

Preheat your smoker at 275F. And bring a large pot of water to a boil.

Drizzle canola oil on both sides of your Tomahawk steak and season with Alchemy Green Rub. Let the steak smoke about 45 minutes to an hour or until you reach an internal temperature of about 120F.

After you have put your steak into the smoker and your pot of water is boiling, add in your potatoes. The potatoes will take 30-45 minutes to cook, you want the center to be soft so you can smash them. Do a fork test after 30 minutes, keep cooking if they aren't done yet.

While your steak and potatoes are cooking, make your chimichurri sauce. Finely chop your shallot and garlic and add into a bowl. Squeeze the juice from two limes over the shallots and garlic and mix, set aside for 5-10 minutes to sit and slightly pickle. Hand chop your cilantro and parsley and add it in with the shallots and garlic, pour in the apple cider vinegar and mix. Set aside.

To make your potatoes, transfer them from the pot to the plancha, and using a wide metal spatula or burger press, smash your potatoes into the grill. Allow to cook about 1-2 minutes and then add your butter to the potatoes, basting them with the butter as it melts. Once the bottom has turned golden brown and crispy, flip and cook the other side. Remove from the grill onto a serving plate once finished.

Once your steak has reached an internal temperature of 120F, remove from the smoker and sear on both sides on the hot plancha. About a minute each side. Remove the steak from the plancha and let rest for about 5-10 minutes. While the steak rests, finish your chimichurri by mixing in the olive oil and salt.

To plate, remove the bone from the Tomahawk and place cut side down on the plancha to sear, then slice the steak. Place the sliced steak on top of your crispy smashed potatoes and then sprinkle your chimichurri sauce on top and finish with some salt.

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