This may be the best piece of meat I will ever eat. Anshu Pathak of Exotic Meat Market, the king of meat, knew I was looking for a good dry-aged ribeye. He called and let me know that he had a 75 day dry-aged wagyu tomahawk steak.
This had everything I would ever want in a steak: (a) it was aged well beyond the 45 days that I'd wanted to try; (b) it was a ribeye and thus naturally fatter than the New Yorks that he personally favors; and (c) it was Australian wagyu, a naturally fatter and higher quality beef.
Because it was so thick, I decided to cook it sous vide so that it would cook evenly throughout. I decided to follow my recipe for sous vide bison filet which is fabulous. So I sawed the handle off the tomahawk so that I could fit the ribeye into a vacuum sealed bag and included salt, pepper and butter with it. I cooked the ribeye and the handle at a water temperature of 55 degrees centigrade for a little over three hours.
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| The ribeye, just out of the sous vide bag. |
Afterwards, I cut it into pieces and fried part of it in a hot frying pan with butter for several minutes on each side and part of it on my outdoor grill at a very high temperature for several minutes on each side. Both were good, but I think I liked the pan fried version best.
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| Note how uniformly it is cooked inside. |
You can see from the pictures that the meat was cooked uniformly throughout and the frying/grilling gave it a nice outer crust. It was butter soft, moist, fatty and fabulously flavored. Just about perfect.
I'm sorry for so many pictures, but it really was an amazing steak.
Thank you for this recipe. If you want to cook it on grill, you might want to check this recipe: How to Cook Tomahawk Steak on Grill?
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