Rib Eye Steak Tomahawk Style

By dyannucci

Wine Spectator
john Folse & Rick Tomaonto
Tramaanto's Chicago/ R'evolution new orleans
Wine: Calera pinot noir central coast 35th anniversery or acacia pinot noir california A

Ingredients

• 1 . 40 oz rib eye streak frenched ( all fat, connective tissue and meat removed form rib bone
• 2 . 2 tblsp evoo
• 3 . 1/2 tspn fresh thyme or 1/4 tspn dried thyme
• 4 . 2 1/2 tspn kosher salt, divided
• 5 . 1 1/2 tspn freshly ground pepper, divided
• 6 . 1 cup ketchup
• 7 . 1/4 cup dried shiitake mushrooms
• 8 . 1/4 cup worcesterhire sauce
• 9 . 1/4 cup lemon juice
• 10 . 1/4 cup whit wine vinegar
• 11 . 1/2 cup chopped onion
• 12 . 1 garlic clove minced
• 13 . 3 tbsp soy sauce
• 14 . 2 tbspn dark brown sugar
• 15 . 1 tbsp dry mustard
• 16 . 1/4 cup water
• 17 . fluer de sel

Details

Servings 2

Preparation

Step 1

1. Let steak sit at room temperature, covered for 30 minutes. Combine olive oil, thyme, and 1/2 tspn each of kosher salt and pepper. Rub the steak with the oil mixture, and marinate for 30 minutes at room temperature.

2. Meanwhile, in a heavey bottom sauce pan, whisk togehter the ketchup, mushrooms, worcestershire sauce, lemon juice, vinegar and 1/2 cup water. Bring to a boil and simmer for mediuum heat. Add the onion, garlic and soy sauce, brown sugar and mustard. Mix well and simmer for 20 to 30 minutes. Pass the sauce through a fine mesh strainer and reserve.

3. just before cooking trhe steak, season it with 2 tspn kosher salt and 1 tspn pepper Preheat a boiler or gas grill to its highest setting, or prepare a charcoal fire.

4. Sear the steak on the highest position of the broiler or hottest part of the grill for 4 or 5 minutes on each side, depending on getting a nice char without burning. Move the steak away from the direct heat to the cooler part of the broiler or grill. Cook 15 to 20 minutes on each side (grill covered) until the internal temperature reaches 135 for med rare

5. Allow the steak to rest, loosely covered with foil, for 10 minutes.

Before platingseason with fleur de sel, then serve with sauce.