Dry Aged Tomahawk with Cafe de Paris Butter & Parmesan Truffle Fries

  • 2-3
  • 60 minutes
  • Fiona Hugues
Dry Aged Tomahawk with Cafe de Paris Butter & Parmesan Truffle Fries

This recipe featured in Cuisine Magazine, September/October 2022.





Place all the ingredients except the butter in a bowl and mix to combine and set aside for ½ hour. Place everything in a food processor with the butter and blitz until combined.

Place on cling wrap and roughly shape into a log, rolling up and twisting ends tightly. Refrigerate until firm and use within 10 days or freeze for up to 2 months.


Cook fries as per packet instructions. Place hot cooked fries in a bowl and drizzle with the truffle oil. Dust with the pecorino powder, season and toss to coat well. Serve immediately.


Remove the tomahawk steak from fridge, pat dry, sprinkle generously with flaked sea salt on both sides and allow to sit until it reaches room temperature, at least 1 hour.

Preheat the oven to 120°C. Place the steak on a rack in the oven and cook to just below desired doneness [around 40 minutes but check temperature at half an hour] we prefer 52℃ internal temperature for rare/medium rare.

Rest cooked steak for 10 minutes.

Season rested steak with a little ground pepper and drizzle with olive oil. On a very hot grill or pan cook steak on both sides turning every minute or so to create a nice crust, basting with the juices as you go.

Rest cooked steak a few minutes and serve either with a thick slice of the Café de Paris butter on top or a softened bowl of butter on the side. Add the fries, a glass of red wine and a few green leaves for good measure.





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