Wagyu Beef Tomahawk Steak with Smoky Red Pepper Compound Butter and Chimichurri
When you start with a high quality protein, all you need is salt, pepper, and good technique to make an excellent steak at home. For the holidays, I like to select a special cut of beef like a Wagyu Tomahawk. Tomahawks steaks have a wow-factor and rich flavor all on their own, but once cooked, I add extra kick with a smoky compound butter and finish the dish off with a bright, herbaceous chimichurri. The best part is this dish is surprisingly simple to make, and comes together quickly, making it ideal for entertaining or for a special celebratrory meal.
I order my Wagyu Tomahawk steaks from Wild Fork Foods, and we’ve partnered for a limited time to offer $20 off your first order using PROMO CODE: ROS20OFF100.
* This promotion is only applicable for new customers who are making their first purchase with the company. The promotion only applies to orders of $100 or more through the online store. The $20 discount will be applied to the total purchase amount (excluding membership, shipping, and taxes) of $100 or more once the promotional code is applied during checkout. This promotion cannot be combined with any other offer or discount. The promotional code is valid for one-time use only. The promotional code is non-transferable and cannot be redeemed for cash. The promotion is valid for a limited time only and can be discontinued at any time without prior notice. The promotion is subject to availability of the products listed on the website. The company reserves the right to modify or terminate the promotion at any time without prior notice. The customer must enter the promotional code at the time of purchase in order to receive the discount. The promotion is only applicable for purchases made through the company's official website. Any fraudulent or abusive use of the promotional code will result in the cancellation of the promotion. The company reserves the right to refuse the promotion to anyone who violates the terms and conditions. By participating in the promotion, the customer agrees to the terms and conditions stated above.
- Servings 2
- Dish Main
- Time 60 Min
- Skill Home Cooks
Ingredients
Wagyu Beef Tomahawk Steak ingredients
Smoky Red Pepper Compound Butter ingredients
Chimichurri ingredients
Parts
Wagyu Beef Tomahawk Steak
Remove the defrosted steak from the fridge at least 1 hour prior to cooking and bring it to room temperature; this ensures the meat will cook evenly.
Preheat the oven to 375°F.
Pat your steak dry, and generously season all sides of the meat with salt and pepper.
Heat a large cast iron griddle or pan over high heat until very hot. Add the steak to the pan and sear for 3-4 minutes per side, or until a golden brown crust forms on each side of the meat.
Transfer the steak to the preheated oven, and cook until desired doneness – a medium-rare steak will take approximately 30 minutes for a 2-2.5”-thick steak. To determine desired doneness, test the meat with a meat thermometer: for rare steaks you will want an internal temperature of 125-130°F, for medium-rare 130-135°F, for medium 140-145°F, and for medium-well 145-150°F.
Once cooked to your desired doneness, remove the steak from the oven, top with the compound butter (recipe included), and allow the steak to rest for 15 minutes before slicing and serving.
Smoky Red Pepper Compound Butter
To roast your pepper: place the pepper on a foil-lined baking sheet, and set the oven to broil. Broil the pepper for 3-4 minutes, or until blackened. Remove from the oven, flip over the pepper, and broil on the opposite side for 3-4 minutes, or until the pepper is blackened on both sides and is tender all the way through. Alternatively, if using a gas stove, set a burner to high heat, and using tongs char the pepper on all sides over the burner. Once charred, wrap the pepper in the foil, allow it to steam, and continue to soften for 15-20 minutes. Once cool, peel and remove the seeds from the pepper. Dice the roasted pepper.
To the bowl of a food processor, add the room temperature butter, diced roasted pepper, salt, and paprika. Pulse until well-combined; the butter should have a reddish tint, and you will be able to see flecks of red pepper.
Lay out a piece of parchment paper or plastic wrap, at least 12” long. Transfer the butter onto the center of the parchment, and carefully form it into a log shape. Wrap up the cylinder of butter, and twist the ends to seal. Refrigerate for at least 2 hours prior to using; compound butter also freezes well, and can be made up to 3 months in advance of using. When ready to use, slice rounds of butter as needed.
Chimichurri
In a mixing bowl, combine the salt, chili, red pepper flake, paprika, oregano, and black pepper. Stir to combine.
Add the chopped parsley and minced garlic, and keep stirring as you slowly drizzle in the red wine vinegar, and then the champagne vinegar.
Continue to stir and drizzle in the oil until everything is combined.
Serve immediately, or for better flavor, let the chimichurri rest overnight.
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