PocketCook

From @Guga Foods

High-Heat Pizza Oven Tomahawk Steak & Loaded Baked Potato

1 hr 15 min · Serves 3

1 hr 15total
20 minhands on
18steps
3servings

Watch it

Ingredients

For the steak

  • 1 tomahawk ribeye steak, thick-cut (about 1.5 kg / 3.3 lb)
  • 1 tbsp beef tallow
  • 1 tbsp flaky sea salt
  • 1 tbsp salt-pepper-garlic seasoning
  • 1 tbsp barbecue rub

For the loaded baked potatoes

  • 3 large russet potatoes
  • 1 tbsp beef tallow
  • 1 tbsp flaky sea salt
  • 3 tbsp crème fraîche (or sour cream)
  • 50 g cheddar cheese, shredded
  • 4 tbsp bacon bits
  • 2 tbsp fresh chives, finely chopped

To finish the steak

    Method

    For the steak

    1. Pre-heat the pizza oven and a heavy cast-iron skillet to 950°F (510°C).

    2. Thoroughly pat dry the entire surface of the tomahawk steak with paper towels to eliminate all surface moisture.

    3. Brush the pre-heated cast-iron skillet with the beef tallow.

    4. Place the tomahawk steak onto the skillet, pressing down firmly to ensure full contact.

    5. Transfer the skillet into the pizza oven and sear at full heat until a deep brown crust develops on both sides, 3 to 4 minutes per side.

    6. Remove the steak, transfer to a wire rack set in a sheet pan, and aggressively season with flaky sea salt, salt-pepper-garlic seasoning, and barbecue rub.

    7. Pour the hot rendered beef tallow and pan juices from the cast-iron skillet directly over the seasoned steak to set and fry the spices.

    8. Insert a digital temperature probe into the thickest part of the steak.

    9. Wrap the entire wire rack and steak tightly in heavy-duty aluminum foil.

    10. Turn the pizza oven heat down to its lowest setting.

    For the loaded baked potatoes

    1. Wrap each potato individually in aluminum foil.

    2. Place the foil-wrapped potatoes directly inside the pizza oven alongside the steak.

      Then 45 min of waiting

    3. Remove the potatoes when they yield easily when squeezed with oven-gloved hands.

    4. Slice open the top of each potato and brush the exposed skin with beef tallow.

    5. Sprinkle flaky sea salt over the top, then scoop in crème fraîche, shredded cheddar cheese, bacon bits, and chopped chives.

    To finish the steak

    1. Continue roasting the wrapped steak in the low-temperature oven until the internal probe reads 120°F (49°C) for medium-rare, about 35–45 minutes total.

      Then 40 min of waiting

    2. Remove the steak and allow it to rest, wrapped, for 10 minutes.

      Then 10 min of waiting

    3. Slice the steak off the bone, then carve the ribeye into thick slices and serve hot with the loaded baked potatoes.

    4. A front-sear method at ultra-high temperatures creates an intense crust without prolonged exposure to heat, retaining more moisture before bringing the internal temperature up slowly in foil.

    Get PocketCook

    Free. It puts this on your shopping list, keeps your place, and rings when something is ready.