Tomahawk Steak & Winter Chicories with Pear Brûlée and Persimmon
Cook Time 🍳
Chef Tuck is here to share with you the techniques for cooking the biggest steak in the land! We will make it nice and crispy on the outside and beautifully tender on the inside. PLUS! we will be whipping up Winter Chicories Salad!
- 1 bone-in Tomahawk steak ❄
- 3 tablespoons unsalted butter ❄
- Enough Garlic to Party!
- ½ bunch thyme ❄
- ¼ bunch rosemary ❄
- 1 castelfranco chicory ❄
- 2 endives ❄
- 1 fuyu persimmon
- 1 Asian Pear
- 4 ounces Point Reyes Blue
- Cheese ❄
- ¼ cup olive oil
- 1 lemon
- Balinese Truffle Salt packet
- ¼ cup granulated sugar
- ¼ cup crème fraîche ❄
- ½ cup cream ❄
- ¼ cup canola oil
- Cutting board
- Cast iron pan (or large saute pan)
- Cooling rack
- Paper towel-lined plate
- Small mixing bowl
- Medium mixing bowl
- Small saute pan
- Large spoon
- Small plate/bowl
- Rubber spatula
- Small pot
- Blow torch (optional)
❄ Please keep refrigerated before class ❄
Mise En Place 🥄
10 minutes before class: please remove the steak
- from your refrigerator and set aside to temper on a paper towel-lined plate***
- Gather your basting kit materials: 3 tablespoons of butter, thyme, rosemary, and smashed garlic cloves according to your heart’s desire.
- Slice the endive in half lengthwise. Slice the winter chicory into bite-sized pieces.
- Peel and dice the persimmon.
- Slice the Pear.
- Vinaigrette time… aka whisky business! Whisk together the olive oil with ½ of the lemon’s juice, and 1 pinch of Balinese Truffle Salt. It will not emulsify. Adjust the seasoning to taste.
- Crumble the blue cheese into very small crumbles.
How to Cook 🍳
Spread the sugar onto a small plate or bowl. Dip the sliced pear into the sugar. Start heating a small saute pan on medium to medium-high heat (or get your blow torch ready!!). Once hot, place the pearss face down into the pan and brûlée! Remove when the pears are nicely caramelized and golden brown.
- In a small-medium pot, heat the cream. Whisk in all of the cheese until melted and smooth. Don’t simmer! Set aside until the sauce cools to room temperature.
- Pat the steak dry and generously season on all sides with Balinese Truffle Salt.
- Heat your large cast iron pan on medium-high to high heat. Turn on your hood vent system or kitchen fan. Prepare for the usual smoke show!
- Add the canola oil to the pan. Just as the oil begins to smoke, add the steak and cook over high heat, flipping every 30 seconds, until cooked to your desired doneness (5-6 minutes for a solid medium-rare).
- Right before the steak is finished, sear the bone in the pan to remove any raw red hue. Add the basting kit and use a metal spoon to baste the steak for one minute more.
- Transfer the steak to a cooling rack or cutting board to rest, topped with the garlic, thyme, & rosemary.
- Fold the ¼ cup of crème fraîche into your cheese sauce.
- Toss the chicory and persimmon with the vinaigrette. Drizzle some vinaigrette over the endive spears and season with salt.
- Once rested, slice the steak into thin slices.
- Plate the steak attractively on a large platter with the chicory salad and brûléed figs. Drizzle the steak with the blue cheese sauce. Serve it up hot! :) Remember to take a photo of this epic dish and tag @littlecheftucker on Instagram!