1 Tomahawk steak

1 ½ pounds Yukon Gold potatoes, quartered

½ cup heavy cream, warm

4 tablespoons butter, room temperature

4 tablespoons creamed fish roe

Canola oil, to taste

Freshly ground black pepper, to taste

Kosher salt, to taste

Preheat the oven to 400 degrees F. Preheat a grill pan, flat side up. Bring the steak to room temperature, and pat dry with paper towels.

Liberally season the steak with canola oil, salt, and pepper. Place the steak on the grill pan and sear until deeply golden brown, about 6 minutes. Flip the steak, and transfer to the oven to finish cooking to desired doneness. Let rest at room temperature for about 10 minutes before slicing.

Place the potatoes in a large pot. Cover with water by two inches, season with salt, and place over high heat. Bring to a boil and cook until tender, about 25 minutes. Drain the potatoes, then add them back to the dry pot. Add the cream, butter, and creamed fish roe and mash to desired consistency.

Serve hot.