Preparation:

Step 1:
Preheat your oven to 375°F (190°C). While the oven is heating, generously season the Tomahawk Ribeye steak on both sides with salt, pepper, and fresh rosemary. This not only enhances the steak’s natural flavor but also creates a delicious crust when seared.

Step 2:
Heat a large cast-iron skillet over high heat. Add 3 tablespoons of olive oil and allow it to become shimmering hot. Carefully place the steak in the skillet and sear for about 4-5 minutes on each side. The goal here is to achieve a deep, golden-brown crust on the exterior of the steak.

Step 3:
Once seared, transfer the skillet with the steak to the preheated oven. Let the steak cook to your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C), which usually takes about 10-15 minutes in the oven. Use a meat thermometer to check the temperature to ensure precision.

Step 4:
While the steak is finishing in the oven, prepare your potato wedges. Start by boiling the potato wedges in a pot of salted water for 5 minutes. This step helps soften the inside of the potatoes, ensuring a fluffy texture on the inside while remaining crispy on the outside after frying. Once boiled, drain the wedges and pat them dry thoroughly with paper towels to prevent oil splatter during frying.

Step 5:
Heat a deep pot with enough oil for frying over medium-high heat until the oil reaches 350°F (175°C). Fry the potato wedges in batches, making sure not to overcrowd the pot. Fry each batch for about 5-7 minutes or until the wedges are golden and crispy. Once fried, remove the wedges from the oil and place them on a paper towel-lined plate to drain excess oil. Season immediately with salt.

Step 6:
In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic. Remove from heat and set aside.

Step 7:
Once the steak reaches your desired doneness, remove it from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Drizzle the garlic butter over the steak, making sure to coat it evenly.

Step 8:
Serve the Tomahawk Ribeye steak alongside the crispy fried potato wedges. Garnish with freshly chopped parsley for a pop of color and added freshness. Optionally, you can serve with a side of roasted vegetables or your favorite dipping sauce for the wedges.