Tomahawk Sharing Steak – with dauphinoise potatoes

2nd February 2024





1 x Tomahawk Steak

4 sprigs fresh thyme

3 cloves garlic

50g unsalted butter

Olive oil




Dauphinoise Potatoes:

500ml double cream

500ml milk

3 garlic cloves

8 large potatoes

100g grated Gruyere / Parmesan cheese (optional)




  1. Preheat the oven to 220°C.
  2. Bring the steak to room temperature (minimum 30 mins) and season generously with salt and pepper.
  3. Place an oven proof skillet on a high heat and sear the steak for 3 minutes either side.
  4. Transfer skillet to the oven and cook for a further 8-10 minutes.
  5. Using a thermometer, probe the steak for desired texture and remove from oven (52°C for rare, 56°C for medium-rare, 63°C for medium).
  6. While the steak roasts, melt butter in the skillet, add the garlic and thyme and baste the steak with the infused garlic butter. 5 minutes should do it.
  7. Rest the steak for 10 minutes before slicing and serving.


Dauphinoise Potatoes:

  1. Preheat oven to 190C/170C fan/gas 5.
  2. In a saucepan, simmer 500ml double cream, 500ml milk, and 3 garlic cloves.
  3. Slice 8 large potatoes thinly (3-4mm) and simmer in the cream for 3 mins.
  4. Remove potatoes, placing them in a shallow ovenproof dish (about 5cm deep).
  5. Pour garlic-infused cream over potatoes.
  6. Optionally, sprinkle 100g grated gruyère cheese.
  7. Bake for 30 mins until potatoes are soft and browned. Increase heat for 5 mins if needed.