Tomahawk Steak Birthday Dinner
A reverse-seared Tomahawk steak paired with homemade maple cinnamon cornbread butter, creamy baked mac and cheese, and tart raspberry lemonade sorbet—a complete celebratory dinner built for sharing.
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A reverse-seared Tomahawk steak paired with homemade maple cinnamon cornbread butter, creamy baked mac and cheese, and tart raspberry lemonade sorbet—a complete celebratory dinner built for sharing.
Delivery in as fast as one hour.*
Prices vary by store
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The day before, dry brine the Tomahawk steak by coating it generously with coarse salt and leaving it uncovered on a wire rack in the refrigerator overnight. Also prepare the mac and cheese and cornbread batter.
For the sorbet, pour the raspberry lemonade into an ice cream maker pint container and freeze overnight.
On the day of cooking, preheat your grill for reverse searing. Place the dry-brined steak on the grill over indirect heat.
Cook the steak for about 1.5 hours, or until the internal temperature reaches 110°F.
While the steak is grilling, bake the cornbread and the prepared mac and cheese according to their recipes.
Process the frozen raspberry lemonade in an ice cream maker until smooth and creamy.
Transfer the sorbet to a loaf pan, layering in fresh raspberries. Cover and return to the freezer until ready to serve.
Prepare the maple cinnamon butter. In a stand mixer with the whisk attachment, whip the softened butter until light and fluffy. Add the maple syrup and ground cinnamon, and whip again until fully combined.
Once the steak reaches 110°F, increase the grill's heat to high. Sear the steak on all sides for a minute or two per side to develop a nice crust.
Remove the steak from the grill and let it rest for 10-15 minutes. Then, slice it off the bone and against the grain. Arrange in a serving dish and garnish with fresh parsley.
Top the warm, baked cornbread with scoops of the maple cinnamon butter and allow it to melt. Slice and serve.
Garnish the hot mac and cheese with chopped chives.
Serve the steak, cornbread, and mac and cheese. Enjoy the sorbet for dessert.
Steak is best served fresh; store leftovers wrapped in foil up to 2 days and reheat gently in a 250°F oven. Cornbread butter keeps frozen up to 1 month. Sorbet stores frozen up to 1 week; refreeze if softened.
meat thermometer · heavy-bottomed oven-safe skillet or cast iron · stand mixer or hand mixer (for whipping maple cinnamon butter)
Reverse-searing starts the steak low and slow in the oven to cook the interior evenly, then finishes it in a hot pan for a crust. This prevents overcooking the center while achieving a perfect sear on a thick cut like Tomahawk.
Yes. A bone-in ribeye or New York strip (1.5–2 inches thick) works well with the same reverse-sear technique, though cooking time may vary by thickness.
Use a meat thermometer: pull at 120–125°F for rare, 130–135°F for medium-rare. After resting 5–10 minutes, carryover cooking will raise it 5°F.
Yes. Prepare the maple cinnamon butter, cornbread batter, and mac and cheese the day before. Sear the steak last, just before serving.
Frozen raspberries work equally well and require no thawing. Strain if using store-bought lemonade to remove pulp before freezing.
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