Tomahawk Steak with Grilled Brussels Sprouts and Sweet Potato Purée

Master Chef Season 10 contestant Sarah Faherty tapped her Texas roots to masterly prepare this beef Tomahawk Steak recipe. This recipe pairs the steak with grilled vegetables and a silky Sweet Potato Purée for an upscale presentation.

  • 1 hr
    20 min
  • 4
  • 840
  • 66 g

Ingredients & Cooking


Tomahawk Steak:
Sweet Potato Purée:
  • 4 cups diced, peeled sweet potatoes
  • 2 cups whole milk
  • 1 tablespoon butter
Grilled Brussels Sprouts:
  • 20 Brussels sprouts, trimmed and halved
  • 3 tablespoons plus 1 teaspoon grapeseed oil
  • 1/2 cup raw bacon lardons
  • 1 small Granny Smith apple, cored and cut into 1/4-inch slices
  • 1 tablespoon fresh lemon juice


  1. Place beef Tomahawk Steak and soy sauce in 9 by 13-inch baking dish; turn steak to coat. Cover baking dish and marinate in refrigerator 20 minutes; turning once.

  2. To prepare Sweet Potato Purée, add milk to medium sauce pan, heat over medium heat 3 to 5 minutes. Add potatoes and simmer 15 to 18 minutes until potatoes are tender. Strain potatoes; reserving milk. Add potatoes, 2 tablespoons reserved milk and butter in food processor or blender. Pulse on and off for 1 to 2 minutes or until smooth, adding additional reserved milk as needed. Season with salt and pepper, as desired.

  3. Remove steak from soy sauce; discard soy sauce. Pat steak dry with paper towel. Season steak with salt and pepper, as desired. Place steak on grid over preheated gas grill. Grill steak, covered, 40 minutes, for medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove steak from grill; transfer to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Cook's Tip:
    If outside of steak is getting dark, move to a cooler spot on the grill and continue cooking while covered.
    To prevent exposed bone from burning, cover with aluminum foil. 
  5. To prepare Grilled Brussels Sprouts, place sprouts, apples and 3 tablespoons oil in medium bowl; toss to coat. Place sprouts and apples on preheated gas grill, cut side down. Grill, uncovered, 1 to 2 minutes until grill marks appear. Remove from grill; set aside. Heat remaining 1 teaspoon oil in medium oven-proof skillet on grill. Add bacon; cook 6 to 8 minutes until half the fat is rendered and bacon is partially cooked. Add sprouts, cover and cook 5 to 8 minutes. Dice grilled apples; add to skillet. Stir in lemon juice and season with salt and pepper, as desired. Keep warm.

  6. Cook's Tip: Bacon lardons can be made by cutting up raw slab bacon into matchsticks. You may substitute cut up sliced bacon for lardons.
  7. Serve steak with Grilled Brussels Sprouts and Sweet Potato Purée.

Safe Handling Tips

Nutrition Information

Butcher Counter

Ribeye Steak Rib Primal

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations. 
Beef Checkoff


beef faq's

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More


rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More


cooking lessons

Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!

Learn More


rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see recipes