Prep
10 min
Total
1 hr 30 min
Serves
4
INGREDIENTS
- 1 48 oz tomahawk steak dry aged
- 2 extra large baking potatoes
- 1 bunch chives finely chopped
- 1 cup aged cheddar cubed
- 2 tsp sour cream
- salt and pepper
- olive oil
METHOD
- Bake potatoes in foil with a splash of olive oil at 400F until soft (just over an hour). Remove and let cool slightly. Slice off the ends of the potatoes and cut in half. Hollow out the center and mix in a bowl with cheddar, chives, sour cream and salt and pepper. Re-stuff and re-bake.
- Season the room temperature steak with salt and pepper. Sear on the barbeque and roast for 10-12 minutes per side at 450-500F. Remove when the internal temperature hits 125F. Let rest for 20 minutes and carve table side.
