Is bigger always better? At MB Steak, it could be. The steakhouse at the Hard Rock Hotel now has a 16-pound Tomahawk steak, carved table side.
Executive chef Patrick Munster prepares the dry-aged USDA Prime Tomahawk steak “low and slow” the night before the reservation. The enormous bone-in cut gets seasoned with MB’s own spice blend before it’s slow-roasted overnight at a low temperature. Munster cooks the tomahawk medium rare and then carves it at the table.
Ideally, 10 to 12 people would order the steak that comes with steak sauce and six shareable side dishes such as lobster mac and cheese with cavatappi pasta, creamed corn with king crab and roasted poblano, maitake mushrooms with aged goat cheese, and creamed spinach with a poached egg and truffle Gouda.
The Tomahawk dinner costs $1,200 and requires an advance order of 72 hours at minimum.
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