Steak! Steak! Steak! Tomahawk Tomahawk Tomahawk :)
Well, we finally had a chance to cook with Cousin Joe! And what he brought to the table was.. well.. as big as the table! These massive Tomahawk Ribeyes were smoked and seared to perfection for delicious tacos! His process was insane and impressive. Check out how we cooked these ‘caveman style’ over an open fire!
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TOMAHAWK RIBEYES
• 3 tomahawk steaks
• Olive oil
• Salt
• Pepper
Season up the steaks with olive oil, salt and pepper. Wrap and let them sit for about 2 hours. Once they are done, get a fire started with any sort of suspension method (we used rebar). Using wire, hang the steaks over the fire for about an hour til they hit about 225.
BUTTER DREDGE
• Tons of butter
• Fresh rosemary
• Fresh garlic
• Taco seasoning
Once the steaks are nice and smoked. Heat your butter, rosemary, garlic and taco seasoning up over the coals. Dredge the steaks on both sides and then sear them junts up to a crispy crust.
TACO SAUCE
• About a cup of Dukes Mayo
• A few shlops of sour cream
• 2-3 Adobo peppers + sauce
• Lime juice
• Your favorite BBQ Rub (to taste)
• A clove of fresh garlic
• A handful of cilantro
Hit it all in a food processor until it’s saucy.
TOMAHAWK TACOS
Slice that steak up thin. Top with pickled onions and jalapeños and sprinkle some Cojita cheese on top! Sweet, tangy delicious!
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#steak #grilling #dinnerhighfive