What's Cooking: 40-oz Australian Wagyu Tomahawk

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Today we're learning how to make a very special steak! Chef Mikhail Apelsinov, of Insignia Prime Steak & Sushi, shows News 12's Lily Stolzberg how to make a 40-oz Australian Wagyu Tomahawk rib eye with mashed potatoes and creamed spinach.

Recipe Ingredients:
1 40 oz. Australian Wagyu Tomahawk rib eye (serves 2)
2 Pounds Idaho potatoes
2 Tablespoons butter
1 Cup half and half
Salt and white pepper to taste

2 Pounds fresh spinach, blanched, squeezed and roughly chopped
2 Tablespoons butter
2 Tablespoons flour
1/2 Cup heavy cream
3/4 Cup chicken stock or broth
Salt and ground pepper

Directions:
- Bring a pot of salted water to a boil add potatoes and cook until tender. Drain the liquid.
- Heat half and half and butter in a small sauce pan. Add potatoes and blend with potato masher until smooth.
- Season with salt and pepper.
- Melt the butter in a saucepan. Stir in the flour and continue to cook until the paste bubbles a bit. Add the hot milk, stir as the sauce thickens. Bring it to a boil and cook, 2 to 3 minutes more on low heat. Add spinach and continue to cook for 5-7 minutes longer. Add salt and pepper to taste.
- Heat grill to high. Brush the rib steak on both sides with melted butter or oil and season liberally with kosher salt. Place it on the grill and cook until slightly charred, 6 to 8 minutes on each side. Let rest for 2-3 minutes before slicing.

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