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CHEF’S TABLE

The Urban Kitchen “Tomahawk” presentation has become legendary as it is a 120 day aged, 45 oz Tomahawk Ribeye with seasonal pairings of buttery garlic mashed potatoes, crisp sweet chili brussel sprouts and sautéed mushroom and peas. 

Enjoying the “Tomahawk” at Urban Kitchen is a jaw dropping, theatrical experience that begins with ordering from the UK team, moves on to the presentation of the raw product and at last, to the final presentation of this decadent steak and all the trimmings.  

Recipe from Urban Kitchen

Cooking the Tomahawk:

Preheat the grill on the highest setting.  

Season steak generously with salt and pepper.  

Place steak on the grill at a 45’ angle and leave for 5 minutes then turn to face the opposite side to create hatch marks for another 5 minutes.  

Flip the steak to the opposite side and repeat for a total cooking time of roughly 20-25 minutes for a medium rare.  

We test by feel but if you are uncertain you can either use a thermometer (130’F) or slice off the bone to check for your desired temperature.  

Remove the steak from the grill and allow it to rest.  

Slice the steak off the bone, set bone back on the grill and brush with bbq sauce.  

Slice the steak. 

To present, place the sliced steak and bone on the serving dish.  Top with herbed butter.  

Garlic Mashed Potatoes

1 lb potato

2 c heavy cream

4 oz butter

Garlic salt

white pepper

parsley

Method:

Rough chop yukon gold potatoes and place in sauce pot.  

Fill with water to cover the potatoes and bring to a boil.  

Add pinch of salt to the water.  

In a separate sauce pot, heat heavy cream and butter.  

Using a fork to test when cooked thru.  

Remove from the heat, strain and place back in the pot.  

Using a potato masher to mix, pour the cream mixture over the potatoes and fully mix to incorporate.  

Season with garlic salt and pepper.  

Cover until ready to serve.  

Crisp Sweet Chili Brussel Sprouts

1 lb brussel sprouts

3 T olive oil

4 T sweet chili sauce

Method:

Preheat oven to 450’F.  

Slice brussel sprouts in half.  

Toss with olive oil and season with salt and pepper.  

Cook until the knife sliced through easily, approximately 15 minutes.

Sautéed Mushrooms and Peas

4 c shiitake mushrooms

4 T olive oil

4 c peas

3 T butter

½ c chicken stock

salt and pepper

Method:

Heat sauté pan to medium high.  

Add oil to coat the pan.  

Sauté mushrooms until golden brown.  

Place peas, mushrooms, chicken stock and butter in a sauce pot.  

Simmer and season with salt and pepper.

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