Ok. Now this here has nothing to do with Panteras.
It has to do with TV. I’ve been fixated by this show on the Food Network called ‘Meat Men.’ Now I appreciate a nice piece of meat, but these dudes butcher 80,000 lbs of beef every night for some of the best restaurants in the northeast.
A few weeks ago I watched as they prepared “Tomahawk” steaks for some famous chef in NYC and delivered 60 of them to her in the nick of time. I watched how she prepped them and cooked them – and I fell in love.
Ever since then I’ve been visiting high end Montreal butchers and when I’d mention Tomahawk steaks they’d look at me with a strange face like I said “…Pantera.”
Well, today I was in a well known market and lo and behold, staring me in the face are a rack of steak on these super long bones that look just like them.
“Tomahawk?” I asked. No answer. The guy didn’t know what I meant. But after confirming they were aged for 35 days I had the dude pull them out and let me inspect them. I told him which one to cut and exactly how to cut it. Once I had it in my hot little hands I rushed off to score some Cerignola olives for a nice side of Martinis to go with it, then headed home.
I got the BBQ ready and did exactly what I watched the chef on TV do. A little kosher salt, some steak spice and then holding it by the giant bone I grilled it gently on all 4 sides over high heat. Then I turned the heat way down and finished it until my inserted digital thermometer read 115 degrees. I let it sit and the result is below.
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