1. Bring the Hartlief Dry-Aged Tomahawk to room temperature. Season generously with salt and pepper.
2. Sear in a hot pan until a deep crust forms. Finish in the oven with butter, garlic and herbs until desired doneness. Rest well.
3. For fondant potatoes: sear thick-cut rounds until golden, then roast in butter and beef stock until tender and glazed.
4. Roast asparagus with olive oil and sea salt until just charred.
5. Blend parsley, capers, olive oil and lemon zest for a vibrant salsa verde.
6. Slice the rested tomahawk and serve with fondant potatoes, asparagus and a spoon of salsa verde.

Bold. Refined. Unapologetically premium.