Tomahawk Steak and Root Vegetables Recipe

This Tomahawk Steak and Root Vegetables recipe pairs a massive bone-in ribeye with buttery garlic, fresh herbs, and a colourful assortment of griddled root vegetables for a spectacular dinner built for sharing. Featured on Griddle Nation, Nate Lippy uses high-heat searing and the rendered beef fat to create a rich, flavorful steak dinner with turnips, beets, rainbow carrots, parsnips, and potatoes.

The Inspiration

Few cuts of beef create a presentation quite like a tomahawk steak. Essentially a thick bone-in ribeye with an extended rib bone, the tomahawk is known for its dramatic appearance, rich marbling, and robust beef flavour. It is the kind of steak that immediately turns dinner into an occasion.

On Griddle Nation, Nate Lippy takes inspiration from the bold, viral recipes that have become popular across social media and explores how they can be adapted for flat-top cooking. This Tomahawk Steak and Root Vegetables recipe is a perfect example of that approach.

Rather than treating the steak and vegetables as completely separate components, Nate uses the rendered beef fat from the tomahawk to help cook the vegetables. As the steak sears, its fat renders onto the griddle, creating a flavorful cooking base for the turnips, beet, carrots, parsnips, and potatoes.

Ingredients

• 1 Tomahawk Steak Bone-In, around 3 Pounds
• 6Tbsp Butter
• Graza Frizzle High Heat Cooking Oil
• Salt and Pepper to Taste
• 1Tbsp Garlic, Minced
• 1 Turnip, Cut into 1” Pieces
• 1 Beet, Cut into 1” Pieces
• 1 Bunch Rainbow Carrots
• 2 Parsnips, Cut into 1” Pieces
• 1 Pound Small Potatoes, Halved
• 3 Sprigs Rosemary
• 3 Sprigs Thyme

Method

• Preheat griddle to medium high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
• With a sharp knife, score the meat on the tomahawk top, bottom, and sides. Rub it with a bit of cooking oil and season liberally with salt and pepper.
• Lay steak on griddle and sear on all sides for about 3-4 minutes per side. This will render a lot of the fat of the steak. Move steak to a cooler section of the griddle.
• In the steak fat, place all the cut-up root vegetables and season. Allow to cook for 4-5 minutes or until vegetables are fork tender and browned.
• Place butter, garlic, and herbs on griddle and lay steak back in the butter. Continue to sear on each side another 2-3 minutes or until desired doneness. Allow steak to rest before slicing.
• To slice the steak, remove the bone and slice the ribeye steak into strips.
• To serve, plate all root vegetables on bottom, and slices steak on top.

Serving Suggestions

Serve this Tomahawk Steak and Root Vegetables for date night, a special weekend dinner, celebrations, or any occasion that calls for an impressive main course. Because the recipe already combines a substantial ribeye with potatoes, carrots, parsnips, beet, and turnip, it works beautifully as a complete meal without requiring many additional sides.

A crisp green salad can provide a fresh contrast to the rich steak and butter, while crusty bread is ideal for enjoying any remaining garlic-herb butter and juices on the platter.

For entertaining, arrange the root vegetables across a large serving platter and fan the sliced steak over the top, placing the tomahawk bone alongside it for a dramatic presentation. Finish with fresh rosemary or thyme for an elegant touch.

Final Thoughts

This Tomahawk Steak and Root Vegetables recipe delivers everything you could want from an elevated griddle dinner: a dramatic cut of beef, deep seared flavour, colourful vegetables, aromatic herbs, and plenty of garlic butter.

For more information, check out the Griddle Nation website. Griddle Nation