Cooked and written by cory daniels — instagram @pnw.chef

Meat sourced from Green Valley Meats

Yield: [2-3 people]
Prep time: [24hrs 30min]
Total time: [5-7hrs]

Ingredients

Directions

When life presents you with a gigantic Tomahawk ribeye that would make Fred Flintstone jealous, you have to prepare a feast worthy of such a special cut of meat. I got this enormous Tomahawk ribeye from Green Valley Meats, located in Auburn, WA and knew I had to do something special with it. With the weather getting nicer, and summer around the corner, I knew I had to get it on the grill alongside some tasty roasted veggies.

The first step to any great steak is to dry brine it. That simply means covering it 1-2 TBSP of kosher salt [approx. ½ tsp per pound of meat] and letting it sit, uncovered in the fridge for 12-24 hours. This will denature the protein in the meat allowing it to retain more moisture during the cook, resulting in a more tender, much more juicy steak. Letting it rest in the fridge will also help dry the exterior of the meat allowing for a better crust if we were doing a traditional sear. 12-24 hours later, remove your steak from the fridge about 1 hour before you plan to start cooking. Preheat your oven to 225F, while the oven is preheating, peel the skin off 1 shallot, slice it about
halfway and fan it out. Take 1 head of garlic and cut about a half inch off the top. Remove most of the papery skin, and place the garlic, shallots and sprigs of rosemary and thyme on the baking tray, drizzle the veggies with olive oil and salt. Place the veggies and herbs on the roasting pan with the steak and after giving the steak a thin coat of avocado oil give it a nice dusting of fresh cracked black pepper [I like using the coarse setting on my pepper mill, here.] Insert your meat thermometer into the middle of the thickest part and stick the tray in the oven. Our target temp to remove from the oven will be 129F for a perfect medium rare, 130-135 for a good medium, 140 for medium-well, and 150 for well done.

While the steak is in the oven, take your stick of butter and mash it in a bowl. To the bowl add a pinch of your chopped fresh parsley, and grate or microplane the 2 cloves of garlic. Mix roughly until combined and set in the fridge. For the lemon aioli, take the mayo, lemon juice and zest, smoked paprika, garlic and onion powders and mix in a bowl until combined, cover and set in the fridge.

While the steak is in the oven, take your stick of butter and mash it in a bowl. To the bowl add a pinch of your chopped fresh parsley, and grate or microplane the 2 cloves of garlic. Mix roughly until combined and set in the fridge. For the lemon aioli, take the mayo, lemon juice and zest, smoked paprika, garlic and onion powders and mix in a bowl until combines, cover and set in the fridge. For the caramelized onion first, you’ll want to peel the onions and cut them in half top to bottom. Peel the skin and with the cut side facing down, cut slices working towards the root end. Add your sliced onion to a pan with 3 TSBP of olive oil and sauté on medium-low heat, stirring occasionally to prevent burning, after 10-15 minutes you can add a pinch or two of salt.6 Properly caramelized onions will take about 40-50 minutes to fully caramelize and darken, take
your time here. Once they are done, transfer them to a dish using a slotted spoon and set aside.

Next, we’ll take our mushrooms and, after giving them a thorough rinse, we’ll remove the stems and slice them into even slices. Adding them to a pan with 2 TBSP of butter or olive oil, we’ll sauté these on a medium low heat, seasoning with a pinch of salt after 5-10 minutes. Due to their high water content, it’ll take about 20-25 minutes to get them to a nice dark brown color. Once they get to your desired doneness, remove them with a slotted spoon and place them in a
bowl and set aside.

The baked potato and garlic can be roasted together to save time. For the potato, after
scrubbing and rinsing the potato, pat it dry and cover it in olive oil and salt [the coarser the better here]. For the garlic, cut about a half inch off the top and remove most of the papery skin. Cover the exposed garlic with olive oil and a pinch of salt. Throw both the potato and garlic in the oven at 400F for 45-50 minutes for the garlic and 60-65 for the tater.

Take your artichoke and cut ½-1 inch off the top and slice it in half top to bottom. Clip the tipsoff each leaf and cut all but about 1 inch off the stem, using a peeler, peel the skin from the remaining stem to remove any bitter flavor it may leave. Using a spoon scoop the fibrous part from the center of the choke, rinse under running water if needed to get all the fibers cleaned out. Boil the 2 halves in water for 15 minutes and remove to drain, set aside.

Now it’s time to finish the steak, after you remove it from the oven, increase the heat to 350 for the tomatoes later. Get a full load of charcoal lit and spread out on the grill. Once the coals are fully lit and as hot as they’ll get, add your steak and grill for about 1-2 minutes per side. Remove the steak and tent it with foil to rest. Toss the tomatoes in 2TBSP of olive oil, add salt and black pepper and roast in the 350F oven for 10 minutes. Baste the cut sides of the artichoke with the herb butter and grill them face side for 1-2 minutes, this is also a good time to char some lemon to go with the artichoke.

Get out your biggest cutting board and lay out your feast! To present the potato cut it across the top from end to end and press the two ends towards the middle to open it up, add herbed butter and parsley or go all out with bacon, sour cream, chive, and cheddar. Top your steak with the remaining herb butter and remember to let that steak rest for at least 10 minutes before slicing. Best served hot with a few cold beers and a good friend or two!

Special Diet Information:
Gluten free.

[Reverse Seared Tomahawk Ribeye]

Cooked and written by cory daniels — instagram @pnw.chef

Meat sourced from Green Valley Meats

Ingredients

Directions

Smoked Rack of Lamb