Tomahawk Steaks with Mushrooms

From Jil Davis at ThorneBrook Farms

Here's Jil's foolproof method for making the most of these eye-catching steaks. Great for a special occasion or date night!

Preheat oven to 375 degrees.

Rub steak with your favorite steak seasoning or rub and let sit at room temperature for about 30 minutes.

Heat a cast iron pan until hot and then turn the stove eye to low down to low. Add 1 stick of butter (yes, one whole stick), roughly 2 tbs olive oil, 1 lb sliced mushrooms, and a sprig of rosemary. Saute until mushrooms are slightly tender. They'll finish cooking in the oven later.

Push the pan contents to the sides of the pan to make room for the steak. Place steak in center of pan.

Sear steak for 7 minutes on the first side. Then flip it and cook for another 6 minutes. This browns both sides and creates a delicious crust on the meat.

Redistribute the mushrooms, butter mixture, and rosemary so it hugs the steak.

Place pan in the oven until internal temperature of the steak reaches 120-125 degrees, basting the meat a couple of times with the butter mixture during the cooking time.

Use a meat thermometer to keep checking the internal temperature of the steak. When it reaches 120-125 degrees, remove the steak from the oven and move it to a cutting board to rest for 15 minutes.

Carve & enjoy!

Welcome to Fall Line Farms & Local Roots!

The Center for Rural Culture's Fall Line Farms and Local Roots is Richmond Virginia's non-profit online farmers market.

Order what you want. Shop by the item with no minimum order.
Order when you want. Shop as often or as little as you like.
Order from the farms you want. Shop directly from individual farms with no substitutions.

Thank you for supporting our local producers! If you have any questions, don't hesitate to contact us. read more...

How the Market Works

Each week our producers post the products they have available, setting their own prices, uploading their own descriptions and photos. You can read about their farming practices and contact them directly with questions.

Using our Buying Pages, you shop online with us any time between Friday at noon to Monday at midnight. You pay for your order online and then pick it up on the following Thursday afternoon at one of our Richmond area pickup locations.

Orders are delivered fresh, straight from the farms on Thursdays. Our producers share in the delivery process and we rely on volunteers to sort the orders at the pickup locations. This cooperative system allows us to keep delivery costs down to a minimum meaning more money goes back to the producers. read more...

How We Are Different

Fall Line Farms and Local Roots opened in the fall of 2008 with one goal in mind, to help small farms through the challenging season ahead. Since then, we have grown and developed but never wavered from this basic focus.

Our program allows small farms to sell their products as they come available at a competitive fair price that is set by them.

There is no minimum supply required for them to sell, allowing very small start up farms to grow and expand into a larger marketplace. We like to think of ourselves as an incubator for small sustainable farms.

Because our producers share in the delivery, we are able to keep our costs low. That means more money goes back to the farms. We are not a reseller. When you order you are buying directly from the producers in our market. read more...

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