Grilled Tomahawk with Whiskey Butter, Crispy Truffle Potato Salad with Bacon Lardons and Grilled Zucchini

25 INGREDIENTS • 10 STEPS • 1HR 30MINS

Grilled Tomahawk with Whiskey Butter, Crispy Truffle Potato Salad with Bacon Lardons and Grilled Zucchini

Elevate your grilling game with this Grilled Tomahawk Ribeye served with rich Whiskey Butter, a crispy Truffle Potato Salad with bacon lardons, and perfectly grilled zucchini. Bold, savory flavors and a show-stopping presentation make this dish a true feast!
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Elevate your grilling game with this Grilled Tomahawk Ribeye served with rich Whiskey Butter, a crispy Truffle Potato Salad with bacon lardons, and perfectly grilled zucchini. Bold, savory flavors and a show-stopping presentation make this dish a true feast!


How To Make Grilled Tomahawk with Crispy Truffle Potato Salad



How To Make Crispy Truffle Potato Salad

Start by making the truffle aioli. Whisk together the egg yolk, Dijon mustard, apple cider vinegar, and salt. Gradually drizzle in the truffle oil and grapeseed oil until you achieve a creamy, smooth aioli. Set aside.
Boil the zucchini briefly, then transfer to ice water to stop the cooking. Cook the potatoes in the same boiling water until tender but not falling apart. Drain well.
Grill the zucchini and scallions until charred, then cut into bite-sized pieces. Deep-fry the bacon lardons until crispy, then do the same with the potatoes until golden. Toss everything together with thyme and the truffle aioli for a flavorful, crispy salad.

How To Make Whiskey Butter Sauce

Melt butter in a pan, then add whiskey, beef stock, sage, and salt. Simmer until the alcohol cooks off, then set aside half the sauce for the ribeye. Add mushrooms to the remaining sauce and cook until seared and browned.

How To Prepare Tomahawk Ribeye

Season the tomahawk ribeye generously with salt, pepper, and garlic powder. Sear it on a hot grill pan until beautifully browned, then finish cooking in the oven with a drizzle of the reserved whiskey butter sauce. Rest the steak for 10 minutes before slicing.

Ingredients & Substitutions

  • Tomahawk Ribeye: For a similar wow factor, use a bone-in ribeye or a thick-cut cowboy steak.
  • Truffle Oil: If unavailable, use olive oil and a pinch of truffle salt to mimic the flavor.
  • Zucchini: Substitute with yellow squash or even grilled asparagus for a different twist.
  • Cinnamon Whiskey: Any whiskey will work, but the cinnamon variety adds a subtle warmth.
  • Portobello Mushrooms: Cremini or white button mushrooms are great alternatives.

Tips & Suggestions

  • Cooking Steak to Perfection: Use a meat thermometer to ensure the ideal doneness. Aim for 130°F (54°C) for medium-rare.
  • Extra Aioli: The truffle aioli doubles as a fantastic dip for fries or fresh veggies.
  • Advance Prep: You can make the truffle aioli and whiskey butter sauce ahead of time to simplify the cooking process.

Frequently Asked Questions



Can I make the potato salad ahead of time?

Yes! You can prep all the components and mix them with the aioli just before serving to maintain the crispy texture of the potatoes.

What if I don’t have a grill pan?

You can sear the ribeye in a heavy skillet or use an outdoor grill for added smoky flavor.

How do I store leftovers?

Store the steak, potato salad, and mushrooms separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a low oven and crisp up the potatoes in a skillet.

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1HR 30MINS

Total Time

$21.47

Cost Per Serving

Ingredients

Servings
2
us / metric
Pepsi Zero Sugar
1 can
(12 fl oz)

Sponsored

Pepsi® Zero Sugar
Crispy Truffle Potato Salad
Large Egg
1
Large Egg, yolk only
Dijon Mustard
1 Tbsp
Dijon Mustard
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Kosher Salt
1/2 tsp
Kosher Salt
plus more to taste
Truffle Oil
2 Tbsp
Truffle Oil
Grapeseed Oil
3/4 cup
Grapeseed Oil
Zucchini
1
Medium Zucchini, quartered lengthways
Yukon Gold Potato
2
Large Yukon Gold Potatoes, unpeeled, diced into 1-inch cubes
Scallion
3
Scallions
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Lardon
1 cup
Lardon
Dried Thyme
1/2 tsp
Dried Thyme
Neutral Oil
4 cups
Neutral Oil
for deep frying
Whiskey Butter Sauce
Unsalted Butter
4 Tbsp
Unsalted Butter
Spiced Whiskey
4 Tbsp
Spiced Whiskey
or Plain
Unsalted Beef Stock
1/2 cup
Unsalted Beef Stock
Fresh Sage
1 sprig
Fresh Sage
Kosher Salt
1/2 tsp
Kosher Salt
Large Portobello Mushroom
1
Large Portobello Mushroom, quartered, thinly sliced
Tomahawk Ribeye
Bone-in Ribeye Steak
1
(3 lb)
Bone-in Ribeye Steak
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
2 tsp
Ground Black Pepper
Garlic Powder
1 Tbsp
Garlic Powder
Neutral Oil
as needed
Neutral Oil
for greasing grill pan
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Cooking Instructions

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step 1
For the potato salad: In a large bowl whisk together the Large Egg (1) yolk, Dijon Mustard (1 Tbsp), Apple Cider Vinegar (1 Tbsp), and Kosher Salt (1/2 tsp). While whisking, slowly drizzle in the Truffle Oil (2 Tbsp) and Grapeseed Oil (3/4 cup) until a creamy-smooth emulsified aioli forms. Adjust salt as needed and set aside.
step 2
Bring a pot of water to a boil and season with salt. Add the Zucchini (1) and partially cook for 2 minutes. Remove the zucchini to a bowl filled with ice water to stop the cooking process. Once completely cooled, transfer the zucchini to a paper towel lined tray and set aside.
step 3
Into the same boiling water add the Yukon Gold Potatoes (2) and boil until they are cooked through but not falling apart, about 9-12 minutes. Transfer the potatoes to the same tray as zucchini to drain out excess water.
step 4
Heat a grill pan or griddle over medium-high heat. Brush the zucchini and Scallions (3) with enough oil to coat, season with salt and Freshly Ground Black Pepper (to taste). Once the pan is hot, grill the veggies for about 3 minutes or until grill marks develop. Cut the grilled zucchini and scallions into 1-inch (2.5cm) pieces and transfer to a large bowl, set aside.
step 5
To deep fry the Lardon (1 cup) and potatoes, add the quart of Neutral Oil (4 cups) to a heavy bottomed pot fitted with fry thermometer and heat over medium-high heat until it reaches 330℉ / 165℃. Add the bacon and fry until crispy, about 2 minutes. With a slotted spoon, remove the bacon and transfer to the bowl with the zucchini and potatoes.
step 6
Next, fry the potatoes until golden crispy, about 5-6 minutes. Transfer the potatoes to a paper towel lined tray and season with salt to taste. Add the potatoes to the same bowl as the zucchini, scallion, and bacon. Stir in the Dried Thyme (1/2 tsp) and gently mix to combine everything.
step 7
Dress the potatoes and bacon mixture with the aioli to taste and set aside until ready to serve.
step 8
For the whiskey butter sauce: Heat a pan over medium heat, add the Unsalted Butter (4 Tbsp), Spiced Whiskey (4 Tbsp), Unsalted Beef Stock (1/2 cup), Fresh Sage (1 sprig), and Kosher Salt (1/2 tsp). Allow the sauce to simmer and reduce for 5-6 minutes until the alcohol is cooked off. Discard the sage and pour out half of the sauce into a small bowl and reserve for the ribeye. Into the remaining whiskey sauce add the Large Portobello Mushroom (1) and let cook for 5-6 minutes until the mushrooms are seared and browned all over. Set aside for platting.
step 9
For the tomahawk ribeye: Preheat the oven to 450℉ / 232℃. Season the Bone-in Ribeye Steak (1) all over with Kosher Salt (1 Tbsp), Ground Black Pepper (2 tsp), and Garlic Powder (1 Tbsp). Heat a large grill pan or griddle over medium-high heat. Grease the grill grates with enough Neutral Oil (as needed) to coat. Once the pan is very hot, add the ribeye and sear on both sides, about 4 minutes per side. Transfer the ribeye to a baking sheet and pour the reserved whiskey butter sauce over the top to coat. Place in the preheated oven to finish cooking, about 7-8 minutes for medium-rare or 130℉ / 54℃. Remove the ribeye from the oven and let rest for 10 minutes before slicing and serving.
step 10
To serve: Spoon the crispy truffle potato salad on one side of the plate, add some of the sauteed mushrooms next to it and place a few slices of ribeye on top of the mushrooms. Serve any remaining aioli on the side for dipping and enjoy with an ice-cold Pepsi® Zero Sugar (1 can)!
step 10 To serve: Spoon the crispy truffle potato salad on one side of the plate, add some of the sauteed mushrooms next to it and place a few slices of ribeye on top of the mushrooms. Serve any remaining aioli on the side for dipping and enjoy with an ice-cold Pepsi® Zero Sugar (1 can)!

RECIPES TAG

American
Gluten-Free
Beef
Date Night
Shellfish-Free
Dinner
Father's Day
Valentine's Day
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