Anchovy Steak Tagliata (Reverse Sear Tomahawk Steak) - Main Courses - Food nerd rockstar

Ingredients

• 1 tomahawk steak (about 650 g, 4.5–5.5 cm thick)
• Kosher salt
• Freshly ground black pepper
• 6 anchovy fillets in oil
• 3 garlic cloves, finely grated
• 1 tsp fresh rosemary, finely chopped
• 2 tbsp extra virgin olive oil
• 30–40 g butter
• 1 tsp neutral oil
• 50 g fresh arugula
• 1 tbsp extra virgin olive oil
• 5–6 pink peppercorns, coarsely crushed
• Flaky sea salt
• Balsamic Cream
• Grated parmesan
• Cast-iron skillet (or very heavy pan)
• Instant-read thermometer (recommended)
• Wire rack + baking tray (for the oven phase)
• Sharp knife + cutting board
• Small bowl or mortar & pestle (for the anchovy paste)
• Paper towels
• Spoon (for basting)