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Tomahawk with Chimichurri Compound Butter
1 Tomahawk Steak
Salt tt
Pepper tt
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.
Meanwhile make your compound butter:
Chimichurri Compound Butter
8oz butter, room temperature
1/4 cup minced parsley
2 Tbsp minced oregano
2 cloves garlic, minced
2 Tbsp red wine vinegar
Salt tt
Pepper tt
Mix together.
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. Freeze one hour to firm. Once firm, slice into rounds.
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) this should bring the interval temperature up to about 130° - 135°
Slice the meat off the bone and remove the cap leaving the eye of the rib eye. Slice the eye and then slice the cap. Plate with your pieces back together along the bone.
serve with your compound butter. Enjoy!
2 |
@kabelomaragelo2745
2 months ago
THATS RAW !!!!
26 |