Mustard Tomahawk Steak with Creamy Mushroom Sauce



2 tablespoons Dijon mustard

1 Tomahawk steak or bone-in ribeye (about 10 1/2 oz)


1 small sweet potato, cut into thin rounds

Extra virgin olive oil

1/4 cup grated Parmesan


1 clove garlic, crushed

7 oz oyster mushrooms, torn

1/3 cup whipping cream

Feeds 2


Heat a grill to its highest heat.

Spread the mustard over the top, bottom and sides of the steak and season generously with salt. Sear the steak for 3-4 minutes each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.

Reduce the temperature to medium-low and cook for another 5 minutes each side. Remove and allow to rest for 5-10 minutes, then slice and season with a bit more salt.

While the steak is cooking, coat the sweet potato slices with plenty of extra virgin olive oil. Add to the grill and cook until softened and nicely charred. Transfer to a plate. Sprinkle with the Parmesan while still hot and season to taste with salt.

Place a medium frying pan on the grill, add a good dollop of butter and let it melt over high heat. Add the garlic, torn mushrooms and cream and cook for 5 minutes. Spoon the sauce over the steak and serve with the cheesy sweet potato rounds.

In partnership with Thor Industries.