Salt Baked Tomahawk Steak and Smashed Potatoes

Another month has gone by and that means it’s time for a new recipe featuring the ingredient of the month! This month we’re featuring salt. It took a brainstorming session to think of the best food trend that relies on salt, but we landed on the ever-popular salt bake for this month.

Salt bakes are a sensational way to prepare meat and fish without drying them out. The process is simple, but the results are to die for! For our steak we used Israeli sea salt from Tuscanne Brands, mixed with whole peppercorns and ground rosemary. The salt lightly seasons the meat, and the spices and herbs infuse it with flavor.

The reason this process adds so much flavor, cooks quickly, and traps in moisture is due to the hardening of the salt dome. The salt crust forms a miniature oven trapping in all that goodness!

Salt is worth celebrating, and there’s no better way to celebrate than with a steak meant for sharing! Watch and enjoy as Matt shows you how to prep, sear, bake, and serve a killer combo of tomahawk steak and smashed potatoes. If watching makes you hungry then scroll below for the recipe and additional information about this killer cowboy steak meal that feeds an entire crew!

Salt Baked Tomahawk Steak and Smashed Potatoes

Potato Ingredients

2 pounds mini potatoes

1 tablespoon ground rosemary

1 tablespoon basil

1 tablespoon salt

1 tablespoon black pepper

2 tablespoons butter

2 tablespoons olive oil

Steak Ingredients

1 tomahawk steak

1/4 cup black peppercorns

2 tablespoons ground rosemary

2 tablespoons olive oil

Salt, enough to fully cover the steak

Water, enough to wet the salt

Smashed Potatoes Instructions

Wash your potatoes and add them to a pot. Pour in enough water to completely cover the potatoes, sprinkle in some salt. Boil the potatoes for 15-20 minutes, check to see if they’re cooked through by poking them with a fork. If the fork can easily slide off then you’re good to go!

Mix the cooked potatoes with butter (we used homemade garlic butter) or olive oil to make sure they don’t stick to the baking sheet. Use parchment paper to line your baking sheet and then dump the potatoes on top. Use an item with a flat surface, such as a mason jar, to smash the potatoes (hence the name, smashed potatoes).

Season the smashed potatoes with salt, pepper, basil, and ground rosemary. Drizzle with olive oil and stick in the oven at 400 degrees for 30 minutes. These are going to be super crunchy and delicious, enjoy!

Salt Baked Tomahawk Steak Instructions

First you’re going to prep the salt mixture for the steak. Fill a large bowl halfway with your preferred salt (in the video we used sea salt). If you’re not sure how much salt to use, it’s always better to have more than not enough. Add in your desired spices, we used whole peppercorns and ground rosemary. Mix the ingredients together then add enough water to get the mixture to the consistency of wet sand. Quick test: if you try to make a snowball with the mixture and it stays compact, you’re ready to move on!

Add olive oil to a pan and wait until it gets hot. Place your steak in the pan and cook on each side for 2-4 minutes, until it forms a nice crust. Use aluminum foil to line your baking sheet and then add around 2 cups of the salt mixture on the foil. Place the steak onto the salt mixture, then use the rest of the salt mixture to completely cover the steak. Use your hands to make sure the salt is smooth and there are no cracks or gaps.

Place the baking sheet in the oven at 400 degrees for 30 minutes. After 30 minutes the steak’s temperature should read 175/180 degrees. Remove steak from the salt covering, wipe any excess salt off, and then place back in the pan to sear for a nice crust. Cook on each side for 1-2 minutes then let rest for at least 5 minutes. After the steak is done resting, cut and serve!

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