Expand / Collapse search
☰

Tomahawk Steak with the Vertical Detroit

Published  January 19, 2019 11:05am EST
Mornings
FOX 2 Detroit

The Vertical Detroit has been serving a special steak dinner on its menu all winter long called the Tomahawk. Owner Remy Lufty and Chef Alex Knezevic stopped by the Fox2 Kitchen Saturday morning to show how it's made. 

Vertical Detroit Tomahawk (serves two)

Ingredients

  • 34oz Tomahawk Steak or Bone in Ribeye
  • ½ lb. Fingerling Potatoes
  • Duck Fat (To Cover Potatoes)
  • 1 Clove Garlic (Minced)
  • 1 Shallot (Minced)
  • 1 Tbsp. Parsley (Chopped)
  • 12 Asparagus Stalks
  • Vertical House Seasoning* / Salt & Pepper

 

Veal Demi-Glace

  • 1 lb. Veal Bones
  • 1 White Onion (Cut in Half)
  • 2 Carrots  
  • 2 Celery Stalks
  • 12oz Tomato Paste
  • 2 Bay Leaves
  • 5 Black Peppercorns
  • 1 Sprig Thyme

Directions

Tomahawk

  1. Heat cast-iron skillet over high heat.
  2. Season Tomahawk liberally on both sides with Vertical House Seasoning* or salt & pepper. Hard sear 3-4 minutes per side or until golden brown. 
  3. Roast in 350-degree oven until tomahawk is at desired temperature, 12 – 15 minutes for medium-rare.
  4. Remove from oven, let rest for 15 mins before serving.  

 

Duck Fat Roasted Fingerlings

  1. Pre- heat oven to 300 degrees.
  2. Cut fingerling potatoes in half lengthwise.
  3. Place potatoes in oven-safe casserole, cover with duck fat.
  4. Roast for 45 minutes or until tender.
  5. Transfer potatoes into a cast-iron skillet.
  6. Sauté over medium heat with garlic, shallots and parsley until golden brown and crisp.

 

Pan Roasted Asparagus

  1. Heat cast-iron skillet over high heat.
  2. Hard sear asparagus until tender.
  3. Approximately 3 - 4 minutes. 

Veal Demi-Glace

  1. Pre-heat oven to 350 degrees.
  2. Roast veal bones on large sheet pan until golden brown. (Approximately 45min) Coat roasted bones with tomato paste and roast for an additional 12 minutes.
  3. On a separate sheet pan roast Onion, Carrot and celery for 45 minutes at 350-degree oven. In a large stock pot place roasted veal bones and vegetables.
  4. Fill with water to cover, simmer over low heat for 12 hours.
  5. Remove veal bones and vegetables and strain into large sauce pot.
  6. Reduce over medium heat until demi-glace coats the back of spoon.