Serves 4 people
Cooking time: 60 minutes
Wine suggestion: Zinfandel
- 2.6 lbs (1.2 kg) Tomahawk steak
- ½ Tbsp fresh peppercorns
- Sea salt
- 1 Tbsp chopped chives
- 2 cloves garlic
- 1 ¼ cups (300 g) sour cream
- 4 baked potatoes
A hearty wine that goes well with a hearty piece of red meat.
Rub 2.6 lbs (1.2 kg) Tomahawk steak with coarsely ground pepper and freshly ground sea salt.
Take steak out of fridge 1 hour before preparing. Bake steal approx. 30 minutes at 280 °F (140 °C).
Mix 1 ¼ cups (300 g) sour cream with 1 Tbsp chopped chives and 2 cloves garlic.
Bake 4 mid-sized potatoes in aluminium foil on BBQ or in oven approx. 60 minutes.
Slice potatoes open and spoon sour cream-herb mixture on top.