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Turmeric, Rosemary, and Beef.
Turmeric & rosemary might not be the first thing you think of when pairing flavors with beef, especially a tomahawk steak. The smell off of the grill is intoxicating; the aromas of that rosemary, garlic, and spices… then you baste the steak with butter… OK, now I’m drooling as I write about this.
What’s this rub? Turmeric, really?
Recently I was given some new spices to try from Wildwood Grilling, and wanted to make this post to highlight the most surprising one which is called Hippie Gold Rub. Obviously, the highlighted ingredients are turmeric and rosemary, but garlic and other spices explode as well, creating a unique flavor bomb that really surprises you.
Let’s talk turmeric, because we already know that rosemary is amazing on pretty much any roasted surface of meat. Turmeric is a root that looks similar to ginger, but tastes wildly different. It’s pretty trendy right now due to it’s medicinal benefits but… that’s not why I put it on a steak. I would describe it as slightly bitter, earthy, with a slight taste of mustard. On it’s own it will probably make your cringe, but when paired with the right combination of spices it completely enhances the natural flavors of the proteins it’s bonded with (beans, chicken, lentils, and beef of course).
You’ll find it mostly in flavors from different types of cooking in Asia, obviously more common from India. I love to pair it in coconut milk for a stew, so I used that in part of the vegetables for the overall recipe.
OK, I’m sold, how do I make this?
I’m so glad you asked! Well, first it starts with a quality tomahawk steak. You can absolutely make this recipe with any steak, but we’re talking about the show-stopping, bone-in beast of a steak.
I get mine from Omaha Steaks, they come in a 2-pack (You’ll want 2). They are vacuum-sealed and wet-aged for a delicious flavor. Allow them to thaw in the fridge before preparing them for the best results. Did I mention they are 36 oz?
TO COOK: Check out my Guide for grilling the perfect tomahawk steaks. This will give you the overall tips, we’re going to use that process and a little love with vegetables to prepare a full meal.
Rosemary & Turmeric Tomahawk Steak, Roasted Carrots and Parsnip Puree
These unique flavors enhance the beefy flavor of the rich tomahawk steak, allowing the meat to shine. The roasted carrots and coconut parsnips compliment the beef, creating a very exciting plate.
Ingredients
- 1 Tomahawk Ribeye Steak, 36oz from Omaha Steaks
- 3 Tbsp Hippie Gold Rub for the steak
- 2 tsp coarse sea salt
- 8 rainbow carrots, of similar size
- 2 Tbsp Olive Oil
- 2 Tbsp grass-fed butter
- 2 large parsnips, peeled and cut into small chunks
- 1 can organic Coconut Milk, with fat.
- 2 Garlic cloves
- Salt & Pepper
Instructions
- Mix the coarse salt and rub for the steak together. Rub aggressively onto the surface of the steak to make sure it’s evenly coated on every side. Let it rest at least 60 minutes or overnight in the fridge. Take out of the fridge at least 30 minutes before ready to grill.
- Prepare the oven or smoker for 250˚ F. Once preheated, place the tomahawk inside and cook until 115˚ F, this should take around 70 minutes.
- While the steak is cooking, prepare the parsnips. Peel & cube them, place them in a small pot with the coconut milk and garlic. Turn the heat on medium. If it starts to boil, turn it down slightly, stir on occasion. After about 15 minutes check the parsnips with a knife for tenderness. Place parsnips and garlic in a blender and puree. Add coconut milk as needed for desired thickness.
- When the steak is ready, remove it from the smoker and wrap it in foil to rest for 30 minutes.
- Turn a cast iron skillet on medium. Place the unpeeled carrots in the skillet, turning occasionally as the outside starts to caramelize for about 5 minutes. Add in 2 Tbsp olive oil and stir gently so the carrots are coated. Continue to cook until tender, season with salt & pepper.
- Remove the carrots and crank up the heat in the skillet to high. Add the butter and allow it to melt and bubble.
- Sear the tomahawk until the desired temp. For medium-rare, it will be about 2-3 minutes per side, around 130-135˚ F. Flip occasionally to control the momentum of cooking.
- Let the steak rest for 10 minutes, slice and plate with the vegetables.
