We channeled our inner cave man and cooked this amazing bone in rib eye last night. We were feeling pretty primal already after butchering one of our ducks when a bobcat attacked her. Post coming soon on duck recipes.
This was a special treat that came in our Five Marys Farm Box to try. It will be a new cut for them to sell and we got to “demo” it first. What an honor! We weren’t going to mess around, this had to be cooked perfectly!
We defrosted the tomahawk along with 2 filets so everybody would have steak. Here is a good picture showing the size of this beast! Look at the marbling (nice contrast on the marble…)!
To make room for the bone we used the griddle on our range. The steaks were all seasoned with coarse salt and freshly ground pepper and brought to room temperature before cooking. We got the griddle searing hot and had a bowl of melted butter at the ready.
We cooked them all for 5 minutes on a side for medium rare, spooning butter over them to provide a good sear and flavorful crust.
Tented with foil and left to rest for 10 minutes before serving.
To accompany this beast I made crispy bok choy. I love bok choy but Dan thinks it’s slimy and disgusting and actually gagged last time I made it. Determined to find a way to cook it that wasn’t gag inducing I decided to try and mimic a kale chip.
Trimmed, rinsed and dried we layered the leaves on an oiled baking sheet and then chef Frankie brushed them with olive oil and sprinkled them with salt and pepper. Single layer to avoid steaming.
Then roasted them at 425 degrees for 12 minutes. Crispy salty chips! Guess who likes bok choy now?
The sweet potatoes were simply peeled,sliced and quartered. Mixed with some olive oil, rosemary salt and pepper and roasted at 425 degrees for 45 minutes, stirring halfway through.
Dan and I split the tomahawk and the kids shared the filets.
And of course I had to get a cave girl photo in:
Arrrrgh! And yummmmmm!!!!
Will be ordering this one for sure!
STEAKS: TOMAHAWK RIB EYE AND FILET MIGNONS
We cooked 3 steak cuts together, (1) tomahawk rib eye and (2) filet mignons all medium rare
1 1/2 lb Tomahawk Rib Eye Steak
2 10oz Filet Mignon Steaks
6T Melted Butter
Season with coarse salt and pepper and bring steaks to room temperature (uncovered) prior to cooking.
Season with salt and pepper and bring to room temperature prior to cooking. Preheat a large griddle on high until it’s smoking. Place the steaks on the hot griddle for 5 minutes, spooning butter over the tops. Flip and cook another 5 minutes for medium rare. Remove from heat, tent with foil and rest for 10 minutes.
Crispy Mini Bok Choy
4 mini bok choy heads
Preheat oven to 425. Chop the stem off the bok choy. Rinse and dry leaves. Place in single layer or an oiled baking sheet. Brush with oil and sprinkle with salt and pepper. Back for 12 minutes until crispy.
ROASTED SWEET POTATOES
2 lg Sweet Potatoes
Salt and pepper
Preheat oven to 425 degrees. Peel and slice and quarter the sweet potatoes. Place in a casserole pan and coat with olive oil. Sprinkle with salt, pepper and rosemary. Place in the oven for 45 minutes stirring halfway through cooking.