Texan Spiced Tomahawk with Jalapeno Popper Potato Salad

Serves 4

Time 1 hour

Ingredients

Approx 1kg Tomahawk steak

2 tbsp salt

2 tbsp olive oil

For the Jalapeno Popper Potato Salad

5 large red potatoes, unpeeled

200g bacon rashers, finely sliced

½ cup pickled jalapenos, chopped

½ cup whole egg mayonnaise

½ cup sour cream 

1 tsp caster sugar

1 tbsp pickled jalapeno juice

¼ cup chives, finely chopped

Good pinch of salt and pepper 

For the Texas Spice Butter

100g butter, softened

1 tsp smoked paprika

1 tsp garlic powder

¼ tsp cayenne pepper

¼ tsp ground black pepper

¼ tsp celery seed

2 tbsp pickled jalapenos, finely chopped

2 tbsp chives, finely chopped

Method

For the potato salad, add potatoes to a large pot filled with cold water. Place on the stove and bring to the boil. Once boiled, cook for 15 minutes or until the potatoes are tender when poked with a knife. Drain potatoes and let cool for a few minutes before peeling and cutting into quarters. Place the potatoes into a large bowl.

Fry the bacon in a frying pan until crispy. Add to the potatoes, along with the chopped pickled jalapenos and chopped chives.

In a separate bowl, add the mayo, sour cream, sugar and jalapeno juice. Mix to combine.

Add sour cream mayo mix to the potatoes, along with a good pinch of salt and pepper and gently toss to coat. Set aside.

For the steak, take the steak out of the fridge and let it come to room temperature at least 1 hour before cooking.

Preheat oven to 180°C. In a bowl, add all of the Texan spice butter ingredients and mix well. Season steak on both sides with salt and drizzle with olive oil.

Heat a large skillet pan or cast iron grill plate over high heat. When hot, cook the steak for 3 minutes either side. Remove and place steak onto a wire rack with an oven tray underneath. Baste both sides of the steak generously with half of the spiced butter. Place in the oven and cook for 10-12 minutes or until cooked to your liking. You can use a probe thermometer.

For medium rare you want the internal temperature to be 60-65°C. Remove from the oven, baste with the remaining spiced butter, and let rest for a few minutes.

Slice steak and serve with the potato salad.