Spicy Tomahawk steak frite with sriracha aioli

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Preparation

Take the Tomahawk steak out of the fridge and let it temper for 1h.

Preheat the oven or BBQ to 250°F (110°C).

Take the steak out of the packaging and pat it dry. Sprinkle the Passion d’Épices’ Sriracha dry rub and press into the steak. Using more or less, depending on how spicy you would like the steak to be.

Bake in the oven or BBQ (over indirect heat) for approximately 90 minutes, or until the internal temperature of the Tomahawk steak reaches 50°C for a medium-rare cook. NB This timing is for a Tomahawk steak of 1.9kg. Adjust your timing according to the weight of your steak, and aim for a 50°C internal temperature.

Remove meat from the oven or BBQ and let it rest while you increase the temperature of the BBQ to high (550°F). Grill for 3 minutes per side over direct heat, or until internal temperature reaches 54°C for medium-rare.

Let the steak rest for at least 20 minutes before serving.

While the Tomahawk steak is cooking low and slow, you can prepare the aioli:

In a blender add the eggs and dijon mustard. Blitz for 10 seconds. Add the salt, lemon juice, garlic, and Passion d’Épices’ Sriracha.

Blitz for 10 seconds and then very slowly, drizzle in the olive oil. Verify the consistency and add a couple of drops of water to loosen, if need be.

Prepare the fries according to the package directions or if making from scratch:

Julienne the potatoes. Rinse in cold water and place on a kitchen towel to dry.

Fry in several batches, at 330°F in vegetable oil for 2 to 3 minutes.

Let stand at room temperature for at least 5 minutes and up to several hours. Just before serving, fry at 375°F, in several batches for 4-5 minutes or until golden brown.

Add salt to taste.

Slice the spicy Tomahawk steak, and serve with crispy fries and sriracha aioli.

Source : Audrey Laferrière