Tame the Tomahawk Steak
BY: Scott Mosier
- SRF American Wagyu tomahawk steak Buy Now
- 3 bunches of asparagus
- Olive oil
- 1/4 cup shallots, minced
- 1/4 cup flat leaf parsley
- 1/2 cup fresh oregano
- 1 tablespoon garlic, minced
- 3/4 teaspoon kosher salt (or to taste)
- 1/2 tablespoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra virgin olive Oil
- 1/4 cup red wine vinegar
- A dab of honey
- 4 ounces California dried chiles
- 4 cloves garlic
- 1 tablespoon whole cumin seed
- 1/4 cup red wine vinegar
- 1 tablespoon soy sauce
- 1 lemon
- 1/2 cup olive oil
- Salt to taste
- Agave syrup to taste
- 1 tablespoon fish sauce
Our menu included steak, with 2 different sauces, grilled asparagus and corn on the cob. First thing is salt the Snake River Farms tomahawk steak as early as possible. Overnight is great, but 1-2 hours before is good enough. Coat evenly and heavily on both sides with Kosher salt. When ready to cook take out of the fridge and let it get to room temperature.
Set up a charcoal grill for indirect cooking. Preferably using a chimney starter, use 25-30 briquettes or 3/4 of the chimney of lump coal. When white ash has started to cover the fuel, spread in an even layer across half of the grill.
Lay steak down on grill for 5-6 minutes each side. This cut has incredible marbling so if flare ups from grill become a problem cover with lid or move accordingly while staying over the coals.
After searing move steak off of coals and to the other side of the grill. Cover and allow to cook another 20-25 minutes checking every 10 minutes with a thermometer. The desired temp to pull the steak off is at 125 degrees.
Once the meat is to temp, pull off the grill and loosely cover with foil. Let it rest for a minimum of 5 minutes. While it is resting, the steak will continue to cook, ideally ending at a temperature of around 130 degrees for medium rare.
Then slice it up and enjoy!
On a sheet pan or in a bowl cover the asparagus in salt, pepper and olive oil
Place on the grill after you have cooked the steak and cook until desired tenderness.
Put on a serving plate and finish with lemon and sea salt to taste.
In a medium bowl, combine the shallot, parsley, oregano, garlic, salt, black pepper and red pepper. Then add the olive oil and vinegar and mix well.
Bring a pot of water to boil. Place in dried chilies and turn off heat. Leave to reconstitute 20 minutes. Remove chilies from water and remove stems and seeds. Reserve 1 cup of steeping water.
Fine dice shallot and juice the lemon. Add shallots to lemon and let sit for 10 minutes.
Heat a small pan to medium high. Add whole cumin seeds and toast, constantly moving pan for 3-5 minutes until seeds are fragrant. Once toasted, grind cumin seeds.
In a Cuisinart blend chilies, shallots (with lemon juice), garlic and cumin. Slowly add the olive oil to emulsify. Continue to blend, adding the vinegar and soy sauce. Depending on level of sweetness add agave to taste. Finally season with salt to taste. If sauce is thicker than desired add reserved steeping water to thin.