Spark a Little Valentine's Day Romance with Food

Tomahawk Steak with Herbed Garlic Butter by Harmons' Chef Lesli Sommerdorf

Difficulty: 3
Serves 4

Ingredients:
30 oz. tomahawk steak
Salt and freshly ground pepper
1/2 cup (1 stick) butter, room temperature
1/2 Tbsp heavy cream
1 clove garlic, smashed and finely chopped
1/2 Tbsp fresh chopped rosemary
1/2 Tbsp fresh chopped thyme
1/2 Tbsp fresh chopped sage
1/2 Tbsp fresh chopped flat-leaf parsley
Pinch of salt

Directions:
Cure the steak by liberally seasoning both sides with salt and pepper. Place the steak in a refrigerator on a baking sheet with a rack and allow it to sit overnight or up to 24 hours.

Set sous vide machine to temperature (refer to the guide below for desired doneness). Seal the steak in a plastic bag and place it in the water bath once it has reached the desired temperature and cooking for 1–4 hours. Once the steak is done, prepare a grill to medium-high heat. Cook each side of the steak for 1–2 minutes. Remove the steak from heat and allow it to rest for 10 minutes before serving. Rare, 120-130 degrees; medium-rare, 130-135 degrees; medium, 135-145 degrees; medium-well, 145-150 degrees; well, 155+ degrees. For herbed garlic butter, in a small bowl, combine ingredients and stir until blended. Place onto a piece of parchment paper and form into a log. Twist each end and chill in the refrigerator until firm. If desired, wrap in aluminum foil and freeze for up to 1 month.