When it comes to making a statement at the dinner table, few meals rival the bold, savory glory of a perfectly grilled tomahawk steak. Pair it with a flaky, salt-crusted baked potato, rich mushroom peppercorn sauce, and crisp-tender bacon-wrapped asparagus, and you’ve got a steakhouse-worthy experience—without ever leaving your kitchen.

Whether you're planning a special occasion meal or just want to treat yourself and your family to something unforgettable, this four-part dinner delivers big flavor, satisfying textures, and an impressive presentation. The tomahawk steak brings the drama, the baked potato and asparagus add balance and comfort, and the creamy mushroom sauce ties it all together with deep, luxurious flavor.

Ready to bring the heat (and the flavor)? Let’s get cooking.

 

Tomahawk Steak

Prep Time: 30 minutes (room temperature rest); Cook Time: 15-25 minutes (depends on desired doneness); Servings: 1- people per steak

Ingredients

• Hoagland Meat Tomahawk Steak
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 teaspoon onion salt
• 1 teaspoon garlic salt
• ½ teaspoon cayenne pepper
  

Directions

• Prep the steak:
  • Let your tomahawk steak sit at room temperature for 30 minutes before cooking.
• Season:
  • Generously season both sides of the steak with salt, pepper, onion salt, garlic salt, and cayenne pepper.
• Grill:
  • Preheat your grill to 450°F.
  • Place the steak directly on the grill.
  • Cook for 3 minutes, then give it a quarter turn and cook for another 3 minutes (this gives you nice grill marks).
  • Flip the steak and repeat: cook for 3 minutes, quarter turn, then another 3 minutes.
• Finish cooking:
  • Move the steak to the top rack of the grill.
  • Reduce grill temperature to 350°F.
  • Continue cooking until desired internal temperature is reached.
  • For medium-rare, pull the steak at 125°F (it will rise to ~130°F while resting).
• Rest and serve:
  • Let the steak rest for 10 minutes before slicing.
  • Enjoy!
    

Mushroom Peppercorn Sauce

Prep Time: 5 minutes; Cook Time: 25 minutes; Servings: 4-6

Ingredients

• 2 cups baby bella mushrooms, sliced ¼ inch thick
• 1 quart heavy cream
• 1 tablespoon garlic, finely diced
• ¼ cup beef base
• 1 shallot, finely diced
• 1 tablespoon butter
• 1½ tablespoons corn starch
• 1½ tablespoons cold water
• Freshly cracked peppercorns, to taste

Directions

• Prep ingredients:
  • Slice mushrooms to ¼ inch thick.
  • Finely dice shallots and garlic.
• Cook aromatics:
  • In a 2-quart saucepan over medium heat, melt the butter.
  • Add diced shallots and cook until translucent.
• Cook mushrooms:
  • Add sliced mushrooms and sauté for 5 minutes.
  • When mushroom
    s are nearly cooked, add garlic and cook for 1 more minute.
• Add cream and seasoning:
  • Pour in the heavy cream.
  • Add beef base and freshly cracked peppercorns.
  • Stir and bring the sauce to a simmer.
• Thicken the sauce:
  • Mix cornstarch and cold water until smooth.
  • Add half the slurry to the sauce and stir.
  • Wait about 20 seconds, then add more if needed to reach your desired consistency.
  • Note: Sauce will continue to thicken as it cools.
• Serve:
  • Spoon over your favorite steak and enjoy!

Baked Potatoes and Bacon-Wrapped Asparagus

Prep Time: 15 minutes; Cook Time: 1 hour 15 minutes; Servings: 1 potato per person

Ingredients

• For the Potatoes:
  • Russet potatoes (1 per person)
  • Bacon grease or beef tallow
  • Kosher salt
• For the Bacon-Wrapped Asparagus:
  • Fresh asparagus spears (3–4 per bundle)
  • Bacon slices (1 per asparagus bundle)
  • Olive oil
  • Salt & pepper

Optional toppings:

• • Butter
  • Cheese
  • Bacon
  • Green onions
  • Any other desired toppings

Directions

• Prep the potatoes:
  • Wash the russet potatoes and let them air dry.
  • Rub each potato with bacon grease or tallow to help the salt stick.
  • Press the top of each potato into kosher salt to coat lightly.
• Wrap and bake:
  • Wrap each potato in aluminum foil.
  • Bake in a preheated oven at 400°F for 1 hour and 15 minutes.
• While the potatoes bake, prep the asparagus:
  • Wash and trim asparagus. Group 3–4 spears together and wrap with a slice of bacon.
  • Lightly drizzle with olive oil and season with salt and pepper.
• Bake the asparagus:
  • About 25 minutes before the potatoes are done, place the bacon-wrapped asparagus on a baking sheet.
  • Bake in the same 400°F oven for 20–25 minutes, or until the bacon is crispy and asparagus is tender.
• Serve:
  • Unwrap the potatoes and fluff the insides with a fork. Add your favorite toppings.
  • Plate with a bundle of bacon-wrapped asparagus for a complete, hearty side.
    

 

Bringing the steakhouse home doesn’t have to be complicated. With quality ingredients and a little prep, you can create a meal that’s rich, balanced, and absolutely delicious. The tomahawk steak sets the tone, while the salt-crusted baked potatoes, bacon-wrapped asparagus, and velvety mushroom sauce make each plate feel complete. Whether you're celebrating or simply elevating a regular evening, this meal is meant to impress—and enjoy every bite.