Tag: Tomahawk Steak

Posted on by — Leave a comment

Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter

Ingredients:

For the Tomahawk Ribeye:

  • 1 Tomahawk Ribeye steak
  • Redmond’s Real Salt Hickory Smoked

For the Cowboy Butter:

  • 8 oz Grass Fed Butter, softened
  • 1/4 cup Bone Marrow (from 2-3 lbs of Marrow Bones)
  • 1/2 tsp Dried Cilantro
  • 1/2 tsp Dried Chives
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 2 tsp Garlic, minced
  • 1 tbsp Lemon Juice

Instructions:

  1. Prepare the Tomahawk Ribeye:
    • Cover the Tomahawk Ribeye generously with Redmond’s Smoked Salt, ensuring it’s evenly coated.
    • Place the salted Tomahawk Ribeye on a racked baking sheet and refrigerate for 48-72 hours to dry brine. This allows the salt to penetrate the meat and enhances flavor.
  2. Roast the Bone Marrow:
    • Preheat your oven to 450°F (230°C).
    • Lightly season the marrow bones with a sprinkle of salt.
    • Place the marrow bones on a baking sheet and roast in the preheated oven for 20-30 minutes, or until the marrow is soft and slightly golden.
    • Once roasted, remove the marrow from the bones and finely chop it.
  3. Prepare the Cowboy Butter:
    • In a mixing bowl, combine the softened grass-fed butter with the bone marrow. Alternatively, you can use a food processor to blend until smooth..
    • Add the dried cilantro, dried chives, smoked paprika, black pepper, minced garlic, and lemon juice to the bowl.
    • Mix all the ingredients together until well combined, ensuring the spices are evenly distributed throughout the butter.
    • Once mixed, roll the cowboy butter into a log shape using plastic wrap or parchment paper, then refrigerate until firm.
  4. Cook the Tomahawk Ribeye:
    • Preheat your grill or a cast-iron skillet over high heat.
    • Remove the Tomahawk Ribeye from the refrigerator and let it come to room temperature for about 30 minutes.
    • Sear the ribeye on the preheated grill or skillet for 2-3 minutes on each side, or until a nice crust forms.
    • Transfer the seared ribeye to a preheated oven set to 250°F (120°C) and continue cooking until it reaches your desired internal temperature. Use a meat thermometer to ensure accurate doneness:
      • Rare: 120-125°F (49-52°C)
      • Medium Rare: 130-135°F (54-57°C)
      • Medium: 140-145°F (60-63°C)
      • Medium Well: 150-155°F (66-68°C)
      • Well Done: 160°F (71°C) and above.
  5. Serve:
    • Once the Tomahawk Ribeye reaches your desired doneness, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
    • Slice the rested ribeye against the grain into thick slices.
    • Remove the cowboy butter from the refrigerator and slice off rounds to place on top of the sliced ribeye while it’s still warm.
    • Serve the Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter immediately and enjoy!

This recipe combines the rich, smoky flavor of the dry-brined tomahawk ribeye with the decadent richness of the roasted bone marrow cowboy butter for a truly indulgent dining experience. Enjoy!

Chef Knife - 8 inch - VG10 Damascus Steel Kitchen Knife - Resin Handle (Starry Black)

Chef Knife – 8 inch – VG10 Damascus Steel Kitchen Knife – Resin Handle (Starry Black)

The Savage Carnivore Company 8″ Chef’s Knife is a high-quality culinary tool designed for precision and durability. Crafted from 67 layers of Damascus steel with a VG10 core, encased in high-carbon stainless steel, this knife offers exceptional strength and toughness. Its meticulously polished blade ensures smooth cuts and non-stick performance. The luxurious resin handle provides excellent control and comfort, making it ideal for home cooks and professional chefs alike. With its razor-sharp edge and perfect balance, this knife is perfect for shredding, slicing, and dicing a variety of ingredients. Packaged in an elegant gift box, it’s the perfect addition to any kitchen arsenal.

*Ships to the US, Canada & Mexico only*

Original price was: $99.99.Current price is: $79.99.
Shop now
Posted on by — Leave a comment

Torch-Seared Tomahawk Ribeye with Smoked Sea Salt Black Truffle Butter

Indulge in Culinary Luxury: Torch-Seared Tomahawk Ribeye with Smoked Sea Salt Black Truffle Butter

Unveil the epitome of steak perfection with this sensational recipe that elevates the classic Tomahawk Ribeye to extraordinary heights. Prepare to embark on a gastronomic journey filled with rich flavors, tantalizing aromas, and melt-in-your-mouth tenderness. This culinary masterpiece combines the art of torch-searing with the precision of oven cooking, enhancing the natural succulence of the steak. Complemented by the luxurious touch of Smoked Sea Salt Black Truffle Butter, this dish promises an unparalleled dining experience that’s both impressive and irresistible. Whether it’s a special occasion or an evening of exquisite dining, this recipe is your gateway to savoring pure indulgence.

Ingredients:

For the Steak:

  • 1 Tomahawk Ribeye steak
  • Kosher salt

For the Smoked Sea Salt Black Truffle Butter:

  • 1/2 cup unsalted butter, softened
  • 1 teaspoon black truffle pâté or finely chopped black truffle
  • A pinch of smoked sea salt

Instructions:

Preparing the Steak:

  1. Dry Brining: Perform a 48-hour dry brine on the steak by sprinkling kosher salt liberally on all sides. Place it on a wire rack over a tray and refrigerate, uncovered.
  2. Room Temperature: Remove the steak from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat the oven to 225°F (110°C).
  3. Torch Searing: Using a kitchen torch, sear the steak evenly on all sides until a deep brown crust forms. This process helps to lock in juices and create a flavorful crust.
  4. Oven Cooking: Transfer the seared steak onto a baking tray or oven-safe dish. Place it in the preheated oven and cook until the desired internal temperature is reached: Rare: 120-130°F (49-54°C) Medium Rare: 130-135°F (54-57°C) Medium: 140-145°F (60-63°C) Medium Well: 150-155°F (65-68°C).
  5. Resting: Remove the steak from the oven and let it rest on a cutting board for 10-15 minutes before slicing.

Smoked Sea Salt Black Truffle Butter:

  1. Mixing: Combine the softened butter, black truffle pâté, and a pinch of smoked sea salt in a small bowl. Mix thoroughly until the truffle is evenly distributed throughout the butter.
  2. Shaping: Transfer the butter mixture onto a piece of plastic wrap. Shape it into a log or form using the plastic wrap, twisting the ends to secure it. Chill the butter in the refrigerator for at least 30 minutes or until it firms up.

Serving:

  1. Slicing: After resting, slice the steak against the grain into thick portions.
  2. Finishing: Place a slice or dollop of the smoked sea salt black truffle butter on top of each steak portion while it’s still hot. Let the butter melt slightly over the steak for added flavor.
  3. Enjoy: Serve the Tomahawk Ribeye with the melted Smoked Sea Salt Black Truffle Butter on top. Garnish with additional smoked sea salt if desired. This dish will undoubtedly impress with its rich flavors and tender, succulent steak combined with the aromatic truffle butter!