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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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quote:
Originally posted by David B:
...my wife and thought we should invite some folks over to enjoy it with us, but luckily no one could.


Dude, you would actually need to ASK someone to join you. I'd have come. It's what, like a 45 minute drive? (when a steak like THAT is involved anyway).

Hmmmmm. Beeef....
Fabulous story and pics. I'm full, but my mouth is still watering. Planning on steaks tomorrow (Sat) night, watching Alabama game on TV with my wife of forever. You're giving me ideas...

So, that's real high heat to start, then down low? I like that method too, as opposed to glass -melting-hot for 2 mins per side.

Thanks for sharing!
Will,
A couple of options (I can't vouch for either, haven't tried them, but they do offer dry aged bone-in rib eye steak)

a) The Butcher Shoppe - about 1/2 hour from your place along the QEW
8570 Dry Aged Rib Steak AAA Bone In ... the bone is likely trimmed, so not a Tomahawk, but you could always ask.

b) Le Maitre D' & Sommelier - they sell the Tomahawk (dry aged 55 days) by mail-order, but they're located in Dorval, so maybe David or someone in the neighbourhood can see if their product is worth $400 (with shipping) for 4 38oz steaks
4 (38oz) Angus Tomahawk Steak


So David, did Charlie get to enjoy some of that steak?
Well Russ,

When we finished, I looked at the bone ...and looked at Charlie. I suggested to my wife that maybe we give him a real treat. Her eyes widened and I thought back to my days as a kid, when dogs ran free in the neighborhood and ate whatever you left over - and then I realized that the regimen is pretty well set for yuppie dogs today. Charlie does not ever get to eat "human" food for fear that he will get human diseases. He must content himself with supernatural healthy doggie food and doggie cookies. Which he loves. Yes, Charlie loves everything. He's a dog.

Will must have taken your advice because he just texted me that he just found those steaks!

Interesting find, that butcher you located right near me in Dorval. But $400 for 4 steaks? That seems crazy since I paid $32 for my 42 oz Tomahawk. But it was only aged 33 days. Not 55. Can those extra 22 days improve the flavor enough to triple the price?

I can't even imagine a better tasting steak than the one we ate (and Charlie missed).
Poor Charlie Frowner

I know what you mean though, our dog doesn't get table scraps either (not 100% true, he's an opportunist - at least we've trained him to not open the fridge anymore ... if only the kids were so easy to train). Cooked bone is definitely off the menu, it's too brittle and can be hazardous from what I understand.

As for aging, I don't know if you get that much more out of 55 vs. 33 days ... I've heard that aging too long can give the meat a 'blue cheese' taste. I'd stick with what you found, it sounds perfect!
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