Ingredients
1 Tomahawk Steak
Salt tt
Pepper tt
1. Generously season steak on all sides then reverse sear (bake on a rack in the oven in a 225°F oven until the internal reaches 115°) about an hour and a half.
2. Meanwhile make your compound butter: Mix room temperature butter with parsley, oregano garlic, red wine vinegar and salt and pepper to taste.
3. Place butter on plastic wrap and roll up into a cylinder holding both ends firmly while pressing down against the counter and rolling upwards to create a tight seal.
4. Freeze one hour or refrigerate four hours to firm.
5. Once nice firm, slice into rounds.
6. Once your tomahawk steak has reached 115° Grill on high until the fat has caramelized and your tomahawk has formed crust (about three minutes per side) they should bring the interval temperature up to about 130° -135°
7. Slice the meat off the bone and remove the cap leaving the eye of the rib eye.
8. Slice the eye and then slice the cap.
9. Plate with your pieces back together along the bone.
10. Garnish with thyme or rosemary sprigs and serve with your compound butter.
Ingredients
1 Tomahawk Steak
Salt tt
Pepper tt
1. Generously season steak on all sides then reverse sear (bake on a rack in the oven in a 225°F oven until the internal reaches 115°) about an hour and a half.
2. Meanwhile make your compound butter: Mix room temperature butter with parsley, oregano garlic, red wine vinegar and salt and pepper to taste.
3. Place butter on plastic wrap and roll up into a cylinder holding both ends firmly while pressing down against the counter and rolling upwards to create a tight seal.
4. Freeze one hour or refrigerate four hours to firm.
5. Once nice firm, slice into rounds.
6. Once your tomahawk steak has reached 115° Grill on high until the fat has caramelized and your tomahawk has formed crust (about three minutes per side) they should bring the interval temperature up to about 130° -135°
7. Slice the meat off the bone and remove the cap leaving the eye of the rib eye.
8. Slice the eye and then slice the cap.
9. Plate with your pieces back together along the bone.
10. Garnish with thyme or rosemary sprigs and serve with your compound butter.