Follow our instructions for best results!
Line a large sheet pan with foil or parchment paper. Add the rinsed and halved potatoes to sheet pan. Season with oil, salt and italian herbs or oregano.
1
Place garlic in foil in sheet pan with the potatoes and roast at 400F degrees for 25 minutes.
2
Pat dry the tomahawk ribeye steak with a paper towel. Season both sides of the steak with coarse sea salt and fresh grounded pepper. Wrap the bone in two layers of foil, set aside.
3
Heat oil in a large skillet, when hot add the tomahawk ribeye steak. If possible hold the steak up by the bone and sear the sides too.
4
Transfered seared tomahawk steak to oven in the same sheet pan as the potatoes. Turn heat down to 375F degrees and roast for 18 minutes.
5
When the oven time is up, melt butter in skillet. To the melted butter add fresh rosemary and all the roasted garlic that you just took out of the oven.
6
Add the ribeye steak to the buttery skillet and baste in melted butter. Then transfer ribeye steak to a cutting board, slice the steak and serve with roasted potatoes.
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